"Galactic" Cookies: Got Milk???

The first time I made "galactologue" cookies, I had no idea that's what they were. My baby was a couple weeks old, and I craved nutty cookies with flax seed. A later version featured oats. About a week after polishing them off, it seemed like I never had enough milk. When I looked at what foods boost and diminish supply, I realized I had been making lactation cookies! My first cookies were gluten-free but chock full of nuts. I wanted to make these for someone and eventually others who can't eat or don't like what was a nut macaroon. Enter coconut, which I love, especially with oats. Most recipes have chocolate, but I leave them out since it can make many babies fussy. Oats don't contain gluten, or enough to bother me. But if you cannot tolerate any gluten, as in a celiac disease diagnosis, purchase certified gluten-free rolled oats. Also, this recipe can be "veganized" by using melted coconut oil and/or full-fat margarine and egg replacer. 

OATMEAL-CRANBERRY LACTATION AKA GALACTIC COOKIES
Makes about 45 cookies the size of ginger snaps

7 ounces (1/2 a large bag, about 2 1/2 cups) sweetened coconut flakes 

1 stick melted butter, cooled
1 cup firmly packed brown sugar
4 tablespoons water
1/3 cup flax seed

1 egg
1 teaspoon vanilla
1 teaspoon ground fennel, if available (at some health food stores)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon 
Dash orange zest, dried ground orange peel or other orange flavor, if available 
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

3/4 cup Craisins
3 cups rolled oats, which should not be "quick" or instant oats. I have seen steel-cut oats used but don't know if all steel-cut oats can be used

Preheat oven to 325 degrees F. 
Mix the flax seed meal and water in a cereal bowl and let sit for 3-5 minutes.
Using a food processor, pulse the coconut into very small pieces, the size of flax seeds or strawberry seeds is good. A smooth paste consistency is fine. 
Add melted butter, sugar, and brown sugar to food processor and mix well. 
Add egg and mix well.
Add flaxseed mix and vanilla, beat well.
Add spices, baking soda/powder and salt to coconut/butter mix, still using the food processor. Mix well. 
Empty food processor contents into a large bowl. Stir in oats and Craisins. I like to add in a third of the oats and Craisins to the butter mixture, pulsing on and off until some of the Craisins are cut in smaller pieces. I don't think it's necessary but I think it helps with structure and chewiness of the cookie. 
Using a 1-inch diameter scoop, scoop onto silicone or parchment-lined baking sheet. Press down gently on each scooped ball. 
Bake for 15 to 17 minutes, removing from oven after the outer cookies start turning light golden brown, a little shiny and soft in center.
Let set for a couple minutes then remove from tray.

Enjoy!

Baba Ghanoush Variation from Jerusalem Cookbook

I have yet to see identical recipes for hummus and baba ghanoush. This recipe takes a sharp deviation with no tahini added. Drizzle a little on top, if you want, before serving.  Also, broiling the eggplant is definitely the tamer preparation.  If you routinely burn things, this is the perfect recipe for you!

Prep Time: 30 minutes 

Total time: Up to 2 hours 

Yield: About 3 cups

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Ingredients

• 4 large eggplants
• 2 cloves garlic, crushed
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons olive oil
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped mint
• Seeds of 1/2 large pomegranate
• Salt and freshly ground black pepper to taste

Cooking directions

1. If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.
2. Remove the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.
3. Place the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.