Baby Food Teething Biscuits Recipes

HEALTHY HOMEMADE TEETHING BISCUITS

Steps:

• Preheat oven to 350 degrees. 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.

TEETHING BISCUITS FOR BABY

Steps:

• Preheat the oven to 350°F and use ungreased cookie sheets.
• Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface.
• Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
• Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk.
• The Fannie Farmer Baking Book.

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.

ROUND TEETHING BISCUITS FOR BABY

Steps:

• In a bowl stir eggs until creamy.
• Then add in sugar and mix well.
• Then add in flour just until the dough is stiff and easy to handle.
• Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes).
• Put on a cookies sheet and let sit overnight or for 10 hours.
• Put in the oven and bake at 325 until they are browned and hard to the touch.

TEETHING BISCUITS

Steps:

• Beat eggs in medium size bowl until frothy.
• Add sugar, vanilla, and flour; mix together.
• Roll 1/4 inch thick cut into rings and sticks; place onto greased cookie sheet.
• Let stand uncovered overnight to dry.
• Next morning bake in 325 oven for about 30 minutes or until hard and dry.
• Cool thoroughly before storing.