Breastfeeding Friendly Snack Recipes (that you can eat with one hand!)

Updated: a day ago

by Alissa Pemberton – Midwife, International Board Certified Lactation Consultant & Holistic Sleep Coach www.motherandmilk.co.uk


It's always that moment just after your baby latches on that you realise a) you are thirsty like you've just spent a month in the desert, and b) that you're starving - and have nothing within easy reach! Fear not! After 2+ years of breastfeeding I have started compiling my favourite healthy, breastfeeding friendly recipes (all of which can be eaten with one hand - win!). Check out these quick easy recipes. They can all be prepared in advance and stored easily in the fridge or freezer to grab when you need them :)

Raw Chocolate Brownies


These are packed with protein, give you a natural sugar boost and best of all - taste so chocolately!

200g dates 200g raw almonds 2 1/2 tbsp peanut butter (try to use 100% peanuts, or look for a variety without added sugar) 3-4 tbsp Dr Oetker cocoa powder (you can substitute other cocoa powders but this one is by far the most chocolately!) 3 tbsp coconut oil

Place almonds into food processor/Nutribullet and blend until forms the consistency of almond meal, pour into large bowl. Add cocoa powder to almond mixture and stir well. Melt coconut oil in the microwave (approx 30-40 seconds depending on microwave power) Blend dates with tsp of water, plus peanut butter and melted coconut oil. Pour date mixture into bowl and combine with almond/cocoa mixture.

Line a slice tray with greaseproof paper or a reusable baking sheet. Press the mixture in firmly, and spread evenly across the tray. Refrigerate for 4-6 hours, or overnight.

Then cut into squares and enjoy!

Keep refrigerated - this will last approx 2-3 weeks in the fridge and can also be frozen.

Variations: Try swapping the almonds for hazelnuts to give it a real ‘nutella’ taste!

Savoury Muffins These eggy muffins are filled with veg, and make a great snack for breastfeeding mamas. 200g cheddar cheese

2 cups of self raising flour (or use 2 cups of plain flour with 2 teaspoons of baking powder) 2 eggs

1½ cups of milk

1-2 cups of veg - spinach, brocolli, onion, peas, mushroom, capsicum (you can combine whichever veg you most enjoy!)

Salt and pepper to taste 1 tsp garlic puree 1 tsp chilli paste

Preheat oven to 180°C Whisk eggs, then add in veg and grated cheese. Sift flour into a separate bowl, make a well in the centre and add liquid mixture Stir to combine. Place into a greased muffin tray and bake for 20-25 minutes at 180°C

Store in the fridge or in an airtight container out of direct sunlight.

(note - due to the high egg and cheese content these tend to stick if you put them into paper muffin cases so best just to well grease the tray)



Cinnamon Banana Bread Muffins (low sugar!)

1/4 cup granulated sugar

1/2 cup vegetable oil