We all know that teething for infants is no fun, but some of us know that it’s even less fun for the fortunate parents, or should I say unfortunate? (Only temporarily unfortunate, of course, nothing is better than an adorable baby!) A teething baby can be a giant mess all wrapped up in a cute bundle of screaming, gumming goodness. And what do babies like? Food. So, what could be better than a homemade, healthy teething biscuit for your baby to gum and suck on? Not a whole lot. I found this recipe the other day, and couldn’t help but want to share it with everyone because it’s great! I don’t like store bought things very much, especially anything that has preservatives, and these don’t have any of that nasty stuff. Plus, you can make a large batch ahead of time, and freeze them until you need them. You can also refrigerate them for baby to give him or her some cooling relief.
These are quick and easy to make, and can be done in the convenience of your own kitchen, most likely with items you already have on hand, so no extra trip to the store either. After all, weren’t we just talking about screaming bundles of teething joy? Doesn’t go so well with trips to the store. You can use cookie cutters to cut these into fun shapes for baby, just remember to make sure that the shapes you choose aren’t too long so that baby won’t choke on them by putting them too far into their mouths at one time. Hearts, circles, and squares are good choices for these. 🙂
So why don’t you give them a try, and then come back here and let me know what you think! 🙂 The recipe below calls for infant cereal, such as rice cereal sold by Gerber or Beech Nut. If you aren’t too keen on the nutritional values in these… (which I’m sure not), you can always use milled brown rice if you’d rather. Also, in the case of wheat, for a younger baby, it may be best to just use regular unbleached white flour. Wheat can be an allergen in young babies.
- 1 cup infant rice cereal (or milled brown rice)
- 1 cup whole wheat flour (or unbleached white flour)
- 2 tbsp coconut oil
- 1 mashed banana
- 2 tsp cinnamon
- 4-8 tbsp water
- Preheat oven to 425.
- Mix everything together in a medium sized bowl, starting with 4 tbsp of water and adding more if necessary. Mix well until a dough forms (I used my hands). Roll out on a floured surface until about 1/4″-1/2″ thick. Cut out shapes using cookie cutter or cut into squares. Place on a cookie sheet lined with parchment and bake for 15 minutes.
- Let cool completely. Store in air-tight container. These can also be stored in the freezer.
- **supervise child closely while eating these. They get soggy, but it’s always best to watch just in case.