You NEED to bake these very healthy baby biscuits right now if you have a teething baby
If you have a dribbly, grumpy, teething baby on your hands right about now, you are going to love this nifty little recipe, trust us.
Never mind all the crackers and teethers and paraphernalia you can buy in the shop, these healthy homemade teething biscuits are so easy to make and freeze really well too, meaning you can make a batch and freeze ahead of time, which is all sorts of brilliant for when a tooth unexpectedly starts poking through.
We also love that these only have three primary ingredients, so you can add different flavorings from time to time to keep things interesting. They’re soft enough to chew without hurting a sore mouth, but can stand up to plenty of drool!
- 2 cups oats (old fashioned or quick cooking)
- 1 ripe banana
- 2 Tbsp coconut oil
- optional: 1/4 tsp vanilla extract, pinch of cinnamon
- Preheat oven to 180 degrees C. 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 coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough.
- If the dough is very sticky to handle, you can pat a little flour (gluten free or wheat flour) onto the exterior of the ball to make it easier to handle. If the dough is too dry, you can add a little additional coconut oil.
- 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.
- (Alternatively, you can roll the entire dough ball out into a rectangle about 1/4 inch thick and slice it into 12 rectangles. Round the corners of each rectangle and make the shapes roughly even. I've found that shaping each baton works better for me than rolling and slicing, but you can do what works best for you).
- 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.
(Recipe via Superhealthykids.com)
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