Lactogenic Grain-Free Sour Cream Raisin Bars
In high school, one of my best friends’ moms, Alisha’s mom, would make her legendary sour cream raisin bars, and then she would have Alisha call me to let me know they were ready. I would show up in a flash. Jane’s bars were so sweet, creamy, and had little pops of warm raisins in each bite. So so good!
Fast forward to me making bars for my own kids, I am always trying to multitask everything, so I turned Jane’s bars into a lactogenic version. I also swapped some ingredients for healthier ingredients.
What makes them lactogenic:
- Almond flour: the healthy fats, protein, calcium, and tryptophan all make almonds lactogenic and breast-milk boosting. They are said to enrich breast milk and make it sweeter and creamier.
- Oats: oats contain plant estrogens, which have been associated with the stimulation of milk glands. They also contain a fiber called beta-glucan, which can increase the levels of prolactin (a hormone that is responsible for producing milk) in the bloodstream.
Why the other ingredients are good too!
- Butter, sour cream, and egg yolks: the saturated fats in these make your breastmilk nice and rich. The fattier the milk, the more satiated the baby!
- Coconut sugar: lower glycemic than regular sugar. It contains a few nutrients, including iron, zinc, calcium, and potassium, as well as antioxidants.
- Raisins: high in vitamins, minerals (especially iron), antioxidants, and fiber
Lactogenic Grain-Free Sour Cream Raisin Bars
Equipment
Ingredients
- Crust and Crumble Topping:
- 1 cup grass-fed butter
- 1 cup coconut sugar
- 1 ¾ cup organic quick-cooking oats
- 1 ¾ cup finely ground almond flour
- Filling:
- 4 pastured egg yolks
- 2 cups organic sour cream
- 5 tsp arrowroot powder
- 1 cup coconut sugar
- 2 cups raisins
- 1 tsp vanilla extract
Instructions
For the Crust and Crumble Topping:
- Preheat oven to 350*.
- Mix butter and sugar in a standing mixer and mix until well combined.
- Add in flour and oats. I use my hands for this part, mix it together very well.
- Reserve one cup for the topping.
- Press into a 9×13” ungreased pan.
- Bake for 20 minutes.
For the Filling:
- Combine all ingredients in a medium saucepan over medium-low heat until it bubbles up and thickens (about 10 minutes).
- When thickened, pour over baked crust.
- Top with remaining crumbs and bake for 20 more minutes.
- Allow to cool, then enjoy! Store covered in the fridge, they will last up to one week.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.