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Homemade Teething Biscuits

By JulieVR |

teething biscuitsWhen 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.

Teething Biscuits

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

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About JulieVR

julievr

JulieVR

Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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10 thoughts on “Homemade Teething Biscuits

  1. Becky says:

    Also try frozen waffles. The grid catches drool!

  2. JulieVR says:

    You read my mind! I just did up a recipe for waffles using brown rice – the wedges are easy for little fingers to hold onto!

  3. Jennifer says:

    Maybe add a little vanilla extract to the recipe too – it’s soothing to sore gums!

  4. Linda J says:

    Going to try this, maybe in our food dehydrator. Thanks for posting. I love Babble.

  5. Trish says:

    My daughter is almost 7 months old, and she has been refusing solid foods since we started trying 2 months ago! We’ve tried avocado, banana, apple, squash, rice cereal, oatmeal, carrots…..she just clamped her mouth shut and turned her head. I made these biscuits today, and she actually likes them! Wahooo! Thanks for this recipe!

  6. wendy says:

    I love these! Easy, cheap, EASY! And the recipe made almost 18 biscuits. I made mine with brown rice ground to a fine powder instead of flour and 1/2 cup of ground oats and 1/2 cup of buckwheat flour. I also used a 3 inch circle cutter and a smaller 1 inch circle cutter to cut out the middle to make O’s. Also I tried rolling the dough into balls and then rolling the balls into 6 inch tubes. Then I shaped them into a ring that didn’t connect. These shapes made it easy for my baby to hold and to put in her mouth. SHE LOVED IT! Thanks!

  7. wendy says:

    OH Sorry I also added vanilla extract, Agave syrup (for a bit of sweetness), ground clove and cinnamon to help sooth her gums. The batter actually taste and smelled wonderful!

  8. Rachel says:

    Hi! I just discovered this recipe. I tried it as it’s shown and also with applesauce in place of the oil. I didn’t really a notice a difference between the two but both biscuits ended up leathery rather than crispy or biscuit-like. Am I doing something wrong or is this how they should be?

  9. Emily says:

    Rachel. That’s how mine came out too, I was wondering the same thing.

  10. Miya says:

    I had the same problem. they look like flat, leathery, deflated cookies. Any advice?

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