Family Food: Home-made Teething Biscuits
I came across this recipe a couple of weeks ago and diligently tried it out for you all. It took Elsie Mai (17 months with a fine set of choppers) about a half hour to get through one of these so I think we can say they were a success! The basic recipe is quite bland – no complaints from Elsie Mai as she is sugar-free. You can add your own flavours to jazz it up a bit.
Naturally, its entirely up to you to judge if these are suitable for your baby/toddler to use as teething biscuits.
(This recipe is taken from the fabulous recipe resource Super Healthy Kids)
2 cups oats (I used Lidl’s organic Wafer Oats)
1 ripe banana mashed (has to be ripe to add enough sweetness)
2 Tbsp coconut oil melted
Optional healthy flavouring: 1/4 tsp vanilla extract, pinch of cinnamon, cacao powder or whatever other flavour you like!
- Preheat oven and prepare a baking sheet with parchment paper or a silicone baking mat
- In a blender (or food processor), blend the oats into a very fine powder. (A blender will work best for this job, but a food processor will also work)
- Add banana and melted coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough.
- Divide the dough into 12 balls or sections. Pat out each ball into a little baton about 4 inches long and 1 to 1 1/2 inches wide, and about 1/4 inch thick. Round the edges of each baton with your fingers so there are no sharp edges (kind of surf board shape!)
- Place evenly on a baking sheet so that none of the batons are touching. Bake at 350 degrees for 10 minutes. Flip and cook another 5-10 minutes, or until the edges are golden and the centers are set but not too crunchy.
- Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.
NOTE: A few people tried this and didn’t blend the oats into flour and the texture was far more crumbly – for the teething, non crumble effect you need to make oat flour.