Baby Food Teething Biscuits Recipes

BABY-APPROVED TEETHING BISCUITS

Steps:

• Mash bananas in a bowl with sugar and vanilla extract. Add whole wheat flour, 1 cup all-purpose flour, and baking soda. Mix until dough stiffens, adding additional all-purpose flour as needed.
• Roll into 1 1/2-inch thick strands of dough. Cover with a dish towel and let sit out, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with cooking spray.
• Cut cookies into 1- to 2-inch pieces and place on the prepared cookie sheets.
• Bake in the preheated oven until hard and golden, 12 to 15 minutes.

BABY FOOD - BANANA TEETHING BISCUITS

Steps:

• Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
• Bake at 350 degrees F for about 1 hour or until firmly set.
• Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.

BABY TEETHING CRACKERS

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set it aside.
• In a large mixing bowl, whisk all the dry ingredients: oat flour, rice flour, baking powder, and cinnamon (if your baby is over 12 months old).
• Make a well in the center of the flours and add melted coconut oil, unsweetened applesauce, and vanilla essence.
• Stir with a spatula at first, then knead by hand until the dough comes together. This baby cracker dough is tough, and that's normal. You want to make hard crackers to soothe the teething pain. If the dough is too dry, add 1-2 tablespoons of water to bring the dough into a ball.
• Roll the dough between two pieces of parchment paper. Cut it into small long rectangles - see my pictures above for tips.
• Bake for 10-15 minutes. The longer you bake the crackers, the harder they are.
• Cool on a cooling rack and store in a cookie box for up to 2 weeks in the pantry.

BABY FOOD - TEETHING BISCUITS

Steps:

• Break eggs into bowl and stir until creamy.
• Add sugar and continue to stir. Gradually add enough flour to make a stiff dough.
• Roll out between two sheets of lightly floured wax paper to about 3/4" thickness. Cut into round shapes or whatever shape you choose.
• Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
• Bake at 325°F (165°C) until browned and hard.
• This will make almost crumb-free teething biscuits.