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Lactation Bars - What to Bring To a New Mom Instead of a Lasagna
Prep Time
20 mins
Fridge Time
2 hrs
 
Servings: 16 bars
Author: The Sea Salt
Ingredients
  • 3 cups old fashioned oats
  • 4 Tbsp ground flax meal
  • 3/4 cup natural salted, smooth peanut butter
  • 1 cup semi sweet chocolate chips
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 2 Tbsp good unsweetened cocoa powder (Guittard, not Hershey's)
  • 4 Tbsp apricot spread
  • pinch kosher salt
  • 1 cup raisins
  • 10 dried apricots, chopped
  • 1/2 cup brewers yeast
Instructions

  1. In a large skillet, lightly toast the oats for about 4-5 minutes over low-medium heat or until they just start to get a little fragrant. Make sure to shake the pan or stir them often. Remove from heat and add flax meal. Stir to combine and pulse about 10 times in the food processor to break them down a bit but don't turn them into flour. 


  2. In a large bowl combine the chocolate chips, peanut butter and coconut oil. Microwave for 30 second intervals stirring in between until melted and smooth. 


  3. Add cocoa powder, salt, honey and apricot preserves to chocolate. Whisk until smooth. Using a spatula combine in raisins, apricots and yeast. Finally add in the pulsed oatmeal and flax. 


  4. Line a 9 by 9 baking dish with parchment paper and add in mixture. Using moist hands to prevent sticking, push mixture down into the pan until it is all the same thickness and the top is smooth. Set in the fridge for 2 hours (at least) or until totally set and hard.


  5. Grasp both sides of the parchment and lift out the bar. Remove parchment and cut into 16 squares (or more, or less) using a sharp knife. Keep in the fridge until you're ready to eat them or give them to someone. Because of the coconut oil, these will want to melt so make sure to tell whoever you're giving them to to keep them in the fridge.