Every Christmas I looked forward to 3 things, having fun with a loud crazy family, Biscotti di Regina Cookies and Cream Cheese bars. In the more recent years I have replaced the Cream Cheese bars with a large glass of Sparkling Rose (mostly out of necessity of course), but looking forward to the Biscotti and family have never changed!
My cousin just had her second baby yesterday a beautiful little girl and I wanted to make her some lactation cookies. YES FOLKS, I SAID L-A-C-T-A-T-I-O-N. I added brewers yeast and made some oat flour to incorporate into the recipe to increase production, fenugreek as a dried herb or tincture would have been a nice addition too, but I didn’t have it on hand. Also, a big shout out to my lovely friend down the street who donated 2 sticks of butter and a lemon so I didn’t have to fight a Cinco de Mayo crowd at Publix!
So by omitting the brewers yeast and fenugreek you wont have to worry about randomly starting to lactate, even if you didn’t these cookies are wonderful but not a miracle worker you should not compulsively start to lactate after consumption.
I have tried SO many recipes to get the right one and they always turned out too dry or too soggy. I adapted Carrie’s from For The Feast to make these amazing little bites.
When I make deserts I try to add ingredients that are beneficial to my health so I don’t feel so bad about the sugar intake. I decided that as a mom of a toddler and newborn, my cousin would definitely benefit from some lavender. A study by Keukdong College, Korea in 2006 showed that lavender helped relieve college age women of insomnia. Another study by the University of Parma and published in November 2004 in “Life Sciences” showed that Lavender is also widely associated as containing oils that relieve migraines and induce relaxation, not to mention true lavender oil and flowers have an amazing aroma, versus lavender fragrance (gross!). I also added some lemon zest to counter balance the lavender.
Instead of using all purpose flour for all 3 cups, I used 1 cup oat flour (just processed rolled oats in my ninja blender for 2 minutes on high until a powder). Whole oats are high in antioxidants and beneficial plant compounds called polyphenols, in addition to being gluten free. If you don’t have oat flour you can by all means just use 3 cups of all purpose flour.
Instead of dipping the entire cookie in heavy cream as the recipe in For The Feast recommends, I roll them into a ball instead of a log and dip only the top of the cookie into almond milk or coconut milk, then into chia seeds or hemp seeds. Both Chia and Hemp Seeds have a high content of Omega 3 fatty acids. Studies have shown that chia seeds can reduce the resistance of the body to insulin, while reducing fat and cholesterol levels in blood. Chia seeds even have 500% more calcium than the same amount of milk according to Daily Natural Remedies. One University study conducted in Finland demonstrates that “The two main proteins in hempseed are edestin and albumin. Both of these high-quality storage proteins are easily digested and contain nutritionally significant amounts of all essential amino acids.” Albumin is the protein necessary for the body to repair itself and the level of albumin in your body can be a measure of your overall health and show as a marker for malnutrition. According to Superfoods for Superhealth, other research showed, hemp proteins are easier to digest because of their lack of oligosaccharides and trypsin inhibitors, which can affect protein absorption.
So if you are looking to change it up a bit and add a few ingredients to boost the nutritional value of your desserts try these out and let me know what you think!
Lavender Biscotti Di Regina Cookies
2 Cups All Purpose Flour
1 Cup Oat Flour (Rolled Oats, in your food processor or blender until powder)
2 Sticks of Butter (unsalted)
1 Teaspoon Baking Powder
2/3 Cup Organic Sugar
2 pinches of Himalayan Sea Salt
3 Teaspoons of Vanilla
2 Tablespoons Dried Lavender Flowers
1 Tablespoon Fresh Lemon Zest
To make a vegan version, substitute egg with a flax egg, and butter with Earth Balance.
Chia Seeds and Hemp Seeds for Dipping
Preheat oven to 350F
Combine Flour and Butter in a bowl with a mixer. Next add Sugar, Baking Powder, Salt, Vanilla and Egg. Mix all ingredients until combined well. Lastly, add Lavender Flowers and Lemon Zest, mix until combined throughout.
Mix will be crumbly.
Form cookies by taking a spoonful and rolling in hand until a circle, dip one side into Almond Milk and then into chia or hemp seeds and place on non stick cookie sheet.
Bake for 10-15 minutes, I take them out just before they brown. They will still feel a bit mushy when you pull them out. Let them sit for 10 minutes to firm up before eating.