Apr 30, 2012

Baby Teething Biscuit Recipes

Growing teeth causes itchness.  My baby loves to have teething biscuits daily.  In the supermarket, 12 biscuits cost around $3 to $4; it's not sustainable!  I started looking for recipes online and found out two sites have the best information I can get.  Below, I summarized them into one page:

IMPORTANT CAUTION: When feeding your infant Teething Biscuits or any other food that may pose a choking hazard, it is VERY important to watch the child closely.




Oats & 'Naner Drops  

Ingredients:
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

Directions:
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.




 
Teething Biscuit Recipes - Eggless Baby Cereal Cookies


Ingredients:
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 flavored baby cereal as the taste when using full flavored baby cereal is very strong.)


My Favorite Baby Cereal Cookie Recipe


Ingredients:
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

Directions:
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.


Homemade Wheat Thins (8months+)


Ingredients:
3 cups uncooked oatmeal
2 cups unbleached white flour (you may substitute 1cup of 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

Directions:
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.


Eggless Baby Cereal Cookies


Ingredients:
1 cup flour
1 cup baby cereal
1 cup juice

Directions:
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


Ingredients:
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
Bake on a greased cookie sheet at 350°F for about 45 minutes or until browned and hard.
Makes about
20 depending on the size you make them.


Monkey Cookies

Ingredients:
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

Directions:
Preheat oven to 400F degrees
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 teaspoonfuls on cookie sheet. Bake around 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


Ingredients:
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

Directions:
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; re-cut 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**



Nutritious Teething Biscuits

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**


Teething Biscuit Recipes


Ingredients:

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

Directions:
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. Adapted from Feed Me I'm Yours by Vicki Lansky **Freezes Well**


Yummy Rice Banana Baby Cereal Cookie


Ingredients:
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 

Directions:
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.


Zwieback Toast


Ingredients:
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

Directions:
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**


Overnight Teething Biscuits

Ingredients:
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.


Vanilla Teether Shapes (DAIRY FREE)
Ingredients:
These are extremely hard cookies that stand up very well to gnawing!
1 egg, beaten
4 oz (1/2 cup) sugar
1/2 tsp vanilla
4 oz (1 cup) flour


Directions:
Place the egg in a bowl and stir in the sugar and vanilla.
Add the flour and stir in, until the dough is stiff (if it's sticky, add a little more flour).
Roll out on a lightly floured surface, then cut into 8 to 10 shapes (for a more 'rustic' look, you can simply shape the dough with your hands, as we do!).
Allow to stand for 12 hours (it's a good idea to make these in the evening then leave the dough overnight).
Preheat the oven to 325 deg F, 160 deg C, then bake until golden and hard (around 30 mins). Cool completely and store in an airtight container.


Italian Cookies


Ingredients:
Whilst still firm, these cookies are a little softer than the ones produced by the recipe above.
2 small eggs
4 oz (1 cup) icing sugar/confectioner's sugar
4 to 6 oz (1 to 1 1/2 cups) flour
1/2 tsp baking powder

Directions:
Using an electric mixer, whisk the eggs with the sugar for around 5 mins, until thickened and creamy.
Mix the baking powder with the flour, then gradually add the flour to the egg mixture. Increase the amount of flour if the mixture is too sticky.
Coat the palms of your hands with flour, then shape the dough into cookies.
Place on a baking sheet/cookie sheet.
Preheat the oven to 375 deg F, 190 deg C.
Bake for around 20 mins until golden brown and firm, then cool on wire racks.
When completely cool, store in an airtight container


Cinnamon Cookies

Ingredients:
10 oz (2 1/2 cups) flour
2 oz (1/2 cup) non fat dried milk powder
2 oz (1/2 cup) wheat germ
1 1/2 tsp baking powder
1 tsp cinnamon
pinch salt
6 oz (3/4 cup) sugar
3 fl oz (1/3 cup) vegetable oil
1 beaten egg
2 oz (1/4 cup) frozen apple juice concentrate, thawed

Directions:
Mix the flour, milk powder, wheat germ, baking powder, cinnamon and salt in a bowl.
Mix the oil and sugar in a separate bowl and beat in the egg.
Stir in the apple juice, then add enough of the flour mixture to make a stiff dough.
Place in the refrigerator for 2 hours.
Preheat the oven to 375 deg F, 190 deg C.
Roll out the dough and cut into shapes, then place on a greased baking sheet/cookie sheet.
Bake for 15 minutes, until golden.


Vanilla Biscotti

Ingredients:
These have the typical Biscotti texture - they're very firm, but begin to crumble as they're gnawed.
4 oz (1/2 cup) sugar
1 1/2 tbsp butter
1 egg
1/2 tsp baking powder
tiny pinch salt
1 tsp vanilla extract
4 to 5 oz (1 to 1 1/4 cups) flour

Directions:
Preheat the oven to 350 deg F, 180 deg C.
Cream the sugar with the butter and beat in the egg.
Add the vanilla extract, 1 cup of the flour, baking powder and salt and mix the dough well. It should be fairly sticky, but you should be able to gently mould it with your hands. If it's too sticky, add the extra 1/4 cup of flour.
Form the dough into a long "log" shape (around 8 inches long) and bake for 20 mins on a greased baking sheet/cookie sheet.
Allow to cool, then carefully cut into 1/2 in slices with a sharp knife. You should get around 16 slices.
Place each slice, cut side down, on a baking/cookie sheet, then bake for another 15-20 mins, turning the Biscotti over half way through the cooking time. If they still feel soft, lower the heat and cook for an extra 5 to 10 mins.
Remove from the oven and cool completely - they get harder as they cool.


A Note About Ingredients:

SUGAR - While some baked good recipes call for sugar, We do NOT advocate adding sugar to any -mealtime- baby food at all.  Using sugar in a baked good product is a personal decision that should be made by the individual parent. You may not wish to give your baby sugar, in which case you could try using substitutes, like maple syrup.

Never use honey as a substitute for sugar in teething biscuit recipes for a baby under one year of age.

SALT - Salt is often required in baked goods to make them set-up properly. In some recipes, salt reacts with baking powder and makes the product rise. In many recipes containing butter, however, salt is unnecessary, as the salt from the butter usually adds enough flavour to the end result. DO NOT add salt as a flavoring 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, 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.

EGGS - Egg whites are highly allergenic, so some parents choose to avoid them for baby's first year. Cooking egg whites does not significantly reduce this risk. Some of these teething biscuit recipes contain eggs - you may wish to delay using these until your baby is at least one year old.

FLOUR - Wheat and gluten may be introduced after 6 months of age, as long as there is no family history of gluten intolerance or food allergy and with the consent of your child's doctor. If your child is sensitive to either wheat or gluten, or if you just want to avoid using them in your baby's food.

DAIRY - Although cow's milk is not suitable as a main drink during baby's first year, small amounts of milk and other dairy products may be safe for use when baking for your baby if there is no family history of dairy allergy and with the consent of your child's doctor

OIL - The best type of cooking oil to use would be canola or corn oil.  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.

Information above obtained from Wholesome Baby Food and Homemade Baby Food Recipes.

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