Teething Biscuits

(originally posted on December 6, 2008 on my photo blog)

Sigrid bought some Earth's Best Organic Teething Biscuits for Anders, and he just loves them. We're not so sure it has anything to do with teething, but if it makes him sit quietly in his high chair as a parent prepares food for him, who cares why it works.

The problem is that they sometimes crumble in pretty large bits, and Anders still only has two teeth, with neither in opposition to the other. So those large bits can cause him to cough. They also end up mashed all over his shirt and the floor.

That gave me the idea to try making my own teething biscuits.


Here's my recipe, adapted from the iVillage recipe I linked to above, which in turn is adapted from Vicki Lansky's recipe in Feed Me I'm Yours. I chose that recipe because it seems quite healthy, and in particular doesn't call for any refined sugar.

Ingredients

  • 1 egg yolk (egg whites are not recommended for infants, so separate well)
  • 3 T malt syrup (or molasses or maple syrup—but don't substitute honey, because that's another no-no for infants)
  • 1 t vanilla extract
  • 1½ T oil
  • 2 oz water
  • dry formula for 4 oz water
  • 1 T uncooked oatmeal
  • 1½ c or so whole wheat flour (the recipe I started with said 1 c, but that was no where near enough; I may have used as much as 2 c)
  • 2 T wheat germ

Preparation

  1. Blend wet ingredients in a mixing bowl.
  2. Add dry ingredients and mix well. I used a stand mixer with the dough hook attachment. The dough should be stiff and form a ball. If it is tacky, add a bit more flour. If it falls apart, add a bit more water.
  3. Roll the dough thin (I was aiming for graham cracker thickness, but a bit thicker might be better).
  4. Cut into cracker shapes, around 1" by 2". I used a pizza cutter.
  5. Bake at 350 for 15 minutes on ungreased cookie sheet.
  6. Cool on a rack, and then store in an airtight container.
Teething biscuit goodness!

Comments