The Perfect Postpartum Treat

I made this recipe for a pregnancy circle a few weeks back and when I shared a photo on my instagram, so many people demanded the recipe - so here it is! This is quick and relatively simple to make - and extremely delicious. I love it for a postpartum snack because it is sweet and comforting, but it's also nutrient dense and warming thanks to turmeric and coriander - two spices I love having on hand and using often during the postpartum months. My kids love this too!

I've slightly tweaked this recipe originally from Sqirl - a restaurant in Los Angeles. Specifically I added chia and hemp seeds for extra nutrition - you can leave them out if you want, but when it comes to pregnancy and postpartum, I often think about getting the most nourishment possible in a bite. I think this recipe had a "moment" many years ago, which is when I started making it. I've made this countless times and it never disappoints.

Don't let the baking soda step scare you - just move quickly.

Ingredients:

• 4 1/2 cups (84g) puffed millet (I've found in stores in the past, but recently I had to order online)

• 1/3 cup (60g) roughly chopped pecans

• 1/3 cup (40g) sliced almonds

• 1/4 cup chia seeds

• 1/4 cup hemp seeds

• 1 3/4 teaspoons ground turmeric

• 1/2 teaspoon ground cardamom

• 3/4 teaspoon kosher salt

• 1/4 cup plus 2 tablespoons (75g) lightly packed light brown sugar

• 2 tablespoons plus 1 teaspoon (32g) unsalted butter

• 1/3 cup (111g) honey or brown rice syrup (I prefer the brown rice syrup - I find it slightly less sweet)

• 1 teaspoon molasses

• 1/2 teaspoon teaspoon baking soda

Heat the oven to 325° F. Line a rimmed baking sheet with parchment or a silpat and set aside.

1. In a large heatproof bowl, combine the millet, pecans, almonds, chia seeds, hemp seeds, turmeric, cardamom, and salt.

2. Place the 1/2 tsp baking soda next to the stove so it's ready, as you'll need to move quickly once the liquid ingredients are heated.

3. In a small pot, stirring occasionally, heat the light brown sugar, butter, honey/syrup, and molasses until they reach 250°F (it will have been simmering in slow, steady large bubbles for a minute or two).

4. Remove from the heat, whisk in the baking soda, and immediately pour over the dry ingredients. Stir well with a sturdy spoon or spatula (the mixture will be stiff), making sure to mix in all the spices that have fallen to the bottom of the bowl, and then spread the mixture on the prepared baking sheet.

5. Bake for 15 minutes, stirring halfway through. Allow to cool completely before breaking up and storing airtight at room temperature.