3 Ingredient Baby Teething Biscuits Food

3 INGREDIENT BABY TEETHING BISCUITS

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
• Place oats in the bowl of a food processor or high speed blender and pulse until they become oat flour.
• Peel bananas and add in small chunks to the food processor.
• Add coconut oil (start with 4 tbsp.), vanilla, nutmeg and cinnamon (if using) and pulse until a thick dough forms. If the dough is too dry or crumbly, add the additional 1 tbsp. of coconut oil.
• Scoop out an approximately 1 inch portion of the dough and form into a rectangular (wafer) shape with rounded edges that is about ¼ inch thick and place on the baking sheet.
• Complete the previous step until you have used up all of the dough.
• Place in the preheated oven for 10 minutes.
• Flip all of the biscuits and cook for an additional 5-10 minutes or until golden brown.
• Cool completely.
• Store in airtight container for up to a week or freeze for up to 3 months.

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.

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.