When you have a teething baby, there isn’t much more important than providing something to chew on that will provide some relief.
When my son was teething, I noticed that most brands of packaged teething/toddler biscuits available contain palm oil (one of the highest sources of saturated fat) and sugar, besides additives and preservatives and altogether too much packaging. Considering how often he was teething, making them from scratch seemed like a no-brainer – it’s easy enough to come up with a simple, low-sugar cookie free of ingredients I wouldn’t find in my own kitchen, that can be baked until hard and doled out as required for new-tooth chomping practice.
Another simple idea: When my son was teething he loved mini bagels, stashed in the fridge – they were easy to hold, and the cold made them tough and eased his gums.
Note: regardless of what type of teething biscuit you choose, make sure you’re close by to keep an eye on your child – no teething biscuit is resistant to crumbling or breaking.
Instead of the infant cereal, these can also be made with oats, ground in the food processor to a coarse flour.
1 cup whole wheat, all-purpose, barley or oat flour
1 cup dry infant rice or oat cereal
1 very ripe banana, mashed until smooth
2 Tbsp. canola or olive oil
Preheat oven to 375˚F. In a medium bowl, stir together the flour and cereal. In a small bowl, stir together the banana, oil and about 2 Tbsp. water; add to the dry ingredients and stir until you have a soft dough, adding a bit more water or flour as needed until the dough comes together and is not too sticky. (It will depend largely on the size of the banana, and how juicy it is.)
On a lightly floured surface, roll the dough out about 1/4-inch thick and cut into smooth shapes (circles or sticks, without pointy edges – squish them a bit with your fingers). Bake on an ungreased cookie sheet for 10-15 minutes, or until golden. Cool completely and store extras in an airtight container.
Photo credit: istockphoto.com/blendcreations