Teething biscuits are quintessential teething tools: they’re quick and easy, most babies love them, and they temporarily relieve teething pain. As convenient as store bought teething biscuits are, many of them are loaded with corn syrup, soybean oil, refined flour and other potential allergens.
You can easily make healthy teething biscuits at home. When you find a perfect combination that your baby likes you can double or triple the recipe and freeze the uncooked biscuits to make whenever you need them. Or, you can freeze them cooked and give them to your baby cold for extra teething relief.
Here is a recipe that avoids common allergens and lets you mix and match different flavor profiles to find your favorite.
- 1 cup gluten free rolled oats
- 1 cup gluten free oat flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla
- 1 teaspoon aluminum free baking powder
- 3 tablespoons coconut oil (melted)
- 1 tablespoon brown rice syrup
- 1 cup of your favorite fruit or veggie puree (bananas, pumpkin, butternut squash, applesauce, pears)
- Preheat the oven to 350 degrees
- Mix all the dry ingredients and then add in fruit/veggie puree, vanilla and brown rice syrup.
- Shape into rectangles and cook for about 30 minutes flipping them over half way through.
- They will continue to harden after you remove them from the oven.
If you want to avoid giving your baby grains you can opt for a paleo teething biscuit. However, paleo teething biscuits recipes tend to be made with almond flour and eggs. If you decide to go with a paleo option make sure to double check with your pediatrician since it is usually not recommended to introduce nuts during the first 12 months.
Jacqueline Banks is a certified Holistic Health Counselor focused on nutrition and green living strategies. She works with women in all stages of motherhood, from mothers struggling with conception, through pregnancy, lactation and beyond to ensure the best health and nutrition for both mother and baby.