Oats & 'Naner Drops 
submitted by Karla
1 c quick oats
1 c ground oats (grind oats and make a coarse oat flour)
1/4 t salt
1/4 t cinnamon or ginger or cardamom (we'd try it with all 4 spices!)
1/4 t nutmeg
1 t baking powder
1 c (~2) overripe bananas, mashed
1 t vanilla extract
3 T oil of choice
Mix dry, mix wet, add wet to dry. Drop by the spoonful onto parchment paper or greased baking sheet. Bake 12-15 min at 350. (adapted from a vegan cookbook)
Teething Biscuit Recipes - Try These Banana Bread Sticks
1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup mashed banana
1 3/4 cups flour (white, whole wheat, or a combination)
2 teaspoons baking powder
1/2 teaspoon baking soda
Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
Bake at 350 degrees F for about 1 hour or until firmly set.
Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet
and bake at 150 degrees F for 1 hour or longer until the sticks are hard and
crunchy. Store in a tightly covered container. Source: Feed Me I'm Yours by Vicki Lansky**Freezes Well**
Did you know that you can make your baby yummy teething biscuits and rusks simply by baking you favorite (healthy) breads? The above method may be used with your favorite carrot bread, pumpkin bread, zucchini bread and even our Editor's favorite apple bread recipe!
Teething Biscuit Recipes - Yummy Rice Banana Baby Cereal Cookies -Added 05 November 2007
2 tablespoons vegetable oil
2 egg yolks
1 teaspoon pure vanilla extract
1/4 cup sugar
1-1/2 cups banana rice baby cereal (commercial baby cereal)
2 tablespoon wheat germ
1 teaspoon baking powder
1-2 teaspoon water
Preheat oven to 325°F. Lightly grease a baking sheet.
Beat oil and egg yolks together then add the sugar, mixing well to combine.
Add the remaining dry ingredients and fold into wet mixture until everything is combined.
If this seems too dry, add 1 to 2 teaspoons of water. This dough will be very stiff.
Knead dough and roll out into a log on a floured surface. Cut 1⁄4-inch slices from log and arrange on the baking sheet. You may make these any shape you like!
Bake for about 20 to 25 minutes flipping biscuits over halfway through bake time.
 What Type of Cooking Oil Should I Use in Teething Biscuit Recipes?
The best type of cooking oil to use would be canola or corn oil. Vegetable oil is also a good oil to use however you should use vegetable shortening sparingly when cooking. Using vegetable shortening in a baked good every so often should not pose any health issues.
Baking with olive oil is a good option as well. You would need to use an extra-light virgin olive oil so that you avoid the taste of the olive oil. A "heavier" olive oil can be used when you are baking a food that is highly flavored such as a spice cake or a gingerbread cake.
Thanks for Kerrie for asking us this! 22 December 2007
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Teething Biscuit Recipes - Eggless Baby Cereal Cookies
1 cup flour
1 cup dry infant rice cereal with bananas (or other flavored or
unflavored infant cereal)
3 tablespoons cooking oil
ice water
Directions:
Preheat oven 425F
Mix flour and cereal.
Gradually stir in oil. Mix a little ice water at a time (start with 1/4 cup) until
dough begins to form a ball and pull away from the bowl.
Roll out to the thickness of a cracker on a floured surface and cut into desired
shapes.
Bake on an ungreased cookie sheet 10-12 min. or until lightly brown. Cool
completely.
Store in an airtight container. (you may want to try 1/2 plain and 1/2 flavoured baby cereal as the taste when using full flavoured baby cereal is
very strong!)
 I love your site! My son has enjoyed many of the recipes, but his favorite is the Eggless Baby Cereal Cookies.
I've made several variations and I just wanted to share a trick I learned in working with the dough.
It is very sticky and difficult to roll out, (especially as I make it with rice flour-we have wheat allergies in the family), so instead of rolling it out and cutting out shapes, I use a pastry bag and pipe out the dough into bars, circles, almost any shape. Logan enjoys the variety and cleanup is much easier. Thanks so much for this wonderful resource! - Katie
04 March 2007 |
Baby Pancakes - not a biscuit recipe but a great finger food and we just had to include it!
1 cup whole wheat flour
1/2 cup baby barley cereal (or other baby cereal)
1 cup formula (or another liquid such as milk)
1/2 cup mashed banana (or fruit of your choice)
1 tbsp melted margarine or butter (unsalted type)
3 egg yolks
1/2 cup baby oatmeal
apple juice (about 1/2 cup) Use water if you prefer
Add cinnamon, nutmeg, dash of vanilla or other flavourings if you wish!
Mix all ingredients together and add enough juice to make pancake consistency. Cook on cook top in frying pan as with "regular" pancakes! **Freezes Well**
Read our Baby Cereal Pankcakes Baby Food Recipe page to learn some tips when making these!
Important Notes About Ingredients
SUGAR ( view our Sugar Substitutes page )
While some baked good recipes call for sugar, We do NOT advocate adding sugar to any -mealtime- baby food at all. For example, there is no need to add sugar to baby's applesauce, cereals or sweet potatoes. Using sugar in a baked good product is a personal decision that should be made by the individual parent!
SALT
Salt is often required in baked goods to make them set-up properly. DO NOT add salt as a flavouring to everything and anything that you prepare for your baby. There is no reason to add salt to baby's mashed potatoes or green beans for example! Remember, as with sugar, a pinch of salt in an entire baked good recipe does not mean that your infant will be consuming that pinch of salt in each bite of baked goods
EGG
Some pediatricians will say that it is ok to use whole egg in a baked good recipe for an infant over 8 months old who has no history of, or has not shown any propensity to food allergies
FLOUR
Some pediatricians will say that it is ok to use a wheat based - such as all purpose white - flour in a baked good recipe for an infant over 8 months old who has no history of, or has not shown any propensity to, food allergies. Remember, if your baby has had oats and barley without any trouble, odds are there are no gluten issues
AS ALWAYS - We recommend that you consult with your baby's pediatrician when concerned about specific foods. Generalaties may NOT apply to your baby!
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Teething Biscuit Recipes -
Our Favorite Baby Cereal Cookie Recipe!
2 Tbs Shortening
1/2 C. sugar
1 egg
1tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1 tsp water
1 1/2 C. rice baby cereal
Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking
powder, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal.
Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so
they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry.
Store in uncovered container overnight. **Freezes Well** You may need to add some flour to this mixture to stiffen the dough if needed. Add the flour by tablespoonfuls until a more firm and stiff dough is formed!
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Baby Safe Feeder - Great for Teething Babies. Stuff it with Frozen Fruits and relieve teething pain while adding vitamins and minerals!
Monkey Cookies
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
2/3 cup butter/margarine, softened
2 eggs
2 bananas, mashed
1 tsp vanilla
Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
Add butter or margarine. Mix well. Add remaining ingredients. Mix well. Drop by tspfuls on cookie sheet. Bake in a preheat, 400-degree oven 12 minutes. Makes about 3 dozen. These are very cake-like and you may wish to add more flour for a stiffer "cookie".
Teething Biscuits* Buffalo News
2 1/2 cups flour
1/2 cup instant non-fat dry milk powder
1/2 cup wheat germ
11/2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup sugar
3/4 cup vegetable oil
1 EGG
1/2 cup undiluted, frozen orange juice concentrate, thawed
Combine flour, milk powder, wheat germ, baking powder, cinnamon and salt
together.
In another bowl, combine sugar and oil. Beat in the egg and orange juice and
gradually add flour mixture to make a stiff dough. Refrigerate for 1 to 2 hours.
Place greased cookie sheet on damp towel to keep from sliding. Place dough on
cookie sheet and flatten, rolling out to within 1 inch of the edge.
Cut into 2 by 3/4-inch bars; separating the cookies isn't necessary. Bake 15
minutes in preheated 375-degree oven until light brown.
Remove from oven; recut on the same lines. Return to oven. Turn off heat and
let set until oven is cool. Makes about 6 dozen cookies that can be frozen and
thawed as needed. **Freezes Well**
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Nutritious Teething Biscuits from Vicki Lansky's "Feed Me I'm Yours."
Ingredients:
1 beaten egg yolk
3 Tbsp maple syrup or molasses (May be omitted)
1 tsp vanilla
1 1/2 Tbsp oil
1/4 cup milk
1 Tbsp uncooked oatmeal
1 cup flour (white, wheat or combo)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp nonfat dry milk.
Directions:
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin
and cut into strips or desired shapes.
Bake at 350°F (175°C) for 15 minutes on ungreased cookie sheet.
These can be made without the last 3 ingredients, but they add to the
nutritional value. **Freezes Well**
Homemade Wheat Thins (8mos and up)
3 cups uncooked oatmeal
2 cups unbleached white flour (may substitute 1 c. whole wheat flour for
the white)
1 cup wheat germ
3 tbsp. sugar
1 tsp. salt (not necessary - omit if you choose)
3/4 cup oil
1 cup water
Mix all together, and roll out onto 2 cookie sheets. Sprinkle with salt. Lightly roll again to press salt in. Cut into squares or diamonds - a pizza cutter works well.
Bake at 350F.
After 15 minutes begin checking the crackers and remove the ones that are golden brown and hard. Continue checking every 3-5 minutes. Optional sprinkle with sesame or poppy seeds before baking.
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Baby Steps Homemade Baby Food Kit - at One Step Ahead
Zwieback Toast
1/2 c milk
1 pkg active dry yeast
1/4 c sugar
1/4 c butter -- melted
1/4 tsp salt
1/2 tsp ground anise or anise flavoring
3 eggs
3 c flour
Preheat oven to 400 degrees F. Scald the milk and when lukewarm add to the
yeast.
Add the sugar, butter, salt, anise and the eggs unbeaten, and enough flour to
handle. Let rise until light.
Make into 3 inch oblong rolls, place close together in a buttered pan in rows,
two inches apart. Let rise again and bake 20 minutes.
When cold cut in 1/2 inch slices and brown evenly in the oven. If desired you
can ice with a glaze made from confectioner's sugar
or dust with confectioner's sugar. Recipe By: "L.Farrar", **Freezes Well**
Eggless Baby Cereal Cookies
1 cup flour
1 cup baby cereal
1 cup juice
Mix ingredients well. Roll out and cut into shapes. Bake for 20-30 min @ 350
deg. F.. Freezes Well
*Dough will be very sticky and seem "wrong" and may be hard to work with.
This is as it should be so do not panic! You may wish to add more flour and/or
cereal to achieve a more doughy consistency.*
Wholesome Wheat Cookies
2/3 cup milk
4 Tbsp butter, melted and cooled
1 Tbsp brown sugar
1 cup plain, untoasted wheat germ
1 cup whole wheat flour, approx.
Directions:
Beat together the milk, butter and sugar. Stir in the wheat germ and enough
flour to make a dough.
Knead until smooth and satiny, about 8 to 10 minutes. Pinch off balls of dough
and roll them into sticks about 1/2 in. thick and 4 in. long (1.25 cm x 10 cm).
Bake on a greased cookie sheet at 350°F (175°C) for about 45 minutes or until
browned and hard. Yield: 20
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Overnight Teething Biscuits
2 eggs
1 cup sugar (white or brown)
2 to 2 1/4 cups flour (white, whole wheat, or a combination)
1/4 cup wheat germ
dash of cinnamon
Directions:
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 about twelve durable and almost crumb-free teething biscuits.
adapted from Feed Me I'm Yours" by Vicki Lansky **Freezes Well**
