Finnley loves herself some teething buscuits. Our sweet girl would munch on those things all day and night if we let her (we don’t of course lol). So, I thought I should start making some homemade ones, so I know exactly what goes into that precious tummy of hers.
I looked around on the web, but I didn’t really find what I was looking for, so I just sort of made one up from a bunch of different things I read. I wanted to use a bean flour because of the added protien and fiber. I also have a bunch of left over organic infant oatmeal cereal that I needed to use up, seeing as how our lil one is onto eating big girl oatmeal now. (They grow up so fast…sniffle, sniffle)
I highly recommend using your own homemade apple juice for this recipe, and for all your juice needs if you can. No matter what the label says (all natural, organic, no sugar added, etc.) it still does not have the nutritional value of freshly juiced organic fruit.
Homemade Teething Biscuits
1 cup homemade apple juice (or pear juice would work well too)
1 1/4 cups Garbanzo bean flour or whole wheat flour
1 cup uncooked organic infant rice cereal or oatmeal cereal mix
1 tbsp of melted earth balance or coconut butter (to coat the top of the cookie)
1 tsp of vanilla
1. Preheat oven to 350
2. Mix baby rice, fresh homemade apple juice, 1 & 1/4 cup of bean flour, vanilla, cinnamon, and nutmeg in a mixing bowl.
3. Your dough should be firm and easy to shape, if it is on the sticky side more flour is needed.
4. Roll your dough out on a floured surface and cut into desired shapes. Grease up your cookie cuter before you begin to avoid sticking.
5. Using a pastry brush, coat the top of the biscuit with melted butter.
6. Bake for 20-30 minutes on a greased baking tray until lightly golden brown. Cool completely and store in an air tight container.
*If you want a sweeter biscuit,(because these are not really sweet at all) you could always add a little agave sweetener with your butter and coat the cookie with that.