Home Made Teething Biscuits by Hope of Grape Did It

I am super excited to feature an awesome local blog today. Grapedidit.com is a site dedicated to style, parenthood, food, and family. Here is a great recipe for home made teething biscuits for babies. Our children’s world is filled with processed foods, and it is our job as parents to feed them real, whole, food. Hope also shares in this philosophy….

Strawberry Pumpkin Teething Biscuits

by Hope of Grape Did It

Hi everyone! I’m super excited to be sharing my homemade strawberry + pumpkin teething biscuits here on Salootay today! I poked around online to get a feel for how to make teething biscuits at home, then I tried two recipes. The first one? June did not like…um, at all. So the second time around I went for healthy but still plenty tasty (think flavors like strawberry + brown sugar). I don’t think healthy eating means zero indulgence, just an eye towards moderation and natural foods.

First, some tips:

-Think low and slow for baking these tasty treats. A long baking time + low temperature assures a hard consistency (which is what you want for gnawing) but avoids burning the biscuits.

-Leave out overnight (after baking) to dry a bit more.

-You can freeze these for even more teething-relief.

-Of course keep an eye on baby when she’s eating these, even though they are a baby food

-June’s favorite time to eat these is when we’re taking long walks around the neighborhood. Sort of like how mama likes to do online reading with a cup of coffee!

-My secret ingredient? Strawberry applesauce. (You can find at most stores and it looks like this.)

Strawberry Pumpkin Teething Biscuits

2 cups oat flour (use regular dry oatmeal and blend into a coarse meal in your blender or food processor)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup brown sugar

1/2 teaspoon salt

1/2 cup strawberry applesauce

1/2 cup canned pumpkin

Blend together your dry ingredients until well mixed. Add in the applesauce and pumpkin and blend well. Your dough will be quite wet and sticky (prepare for messy hands!). I grabbed out a big spoonful at a time and molded these into the traditional looking stick shape (picture below) so June could grasp them easily. Bake at 325 (F) for an hour on parchment paper or tinfoil. Be sure to flip your biscuits about every 20 minutes so that all sides become dry. Cool, let air dry & refrigerate or freeze.

Bam! That’s it!

And a bonus is how amazing and sweet your kitchen will smell when you bake these. Sweet and cinnamony

Plus June loves them:

Tags: home made, teething buicuits