Teething Biscuit Rusks

Geraldine
Teething Biscuits

Ingredients

  • 200g sweet potato
  • Chamomile tea bag
  • 1 Cup oat flour
  • 2 tablespoon coconut oil, or other light flavoured oil

Instructions

  1. Watch the quick recipe video before you get started, scroll up a little to find it
  2. Check the notes at the bottom of the recipe for little bits of extra info and help
  3. Peel and chop the sweet potato
  4. Place into a saucepan and cover with water, add the tea bag to the water
  5. Boil  sweet potato until tender
  6. Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 teaspoon to help with the puréeing 
  7. Purée the sweet potato, yield should be approximately ¾ of a cup 
  8. In a bowl Add oat flour, sweet potato purée and oil
  9. Mix with a wooden spoon or similar until a ball forms
  10. Line a baking tray with baking paper or a silicone sheet
  11. Place the dough on the baking paper and roll to approximately 5mm thick 
  12. Take a knife and score the dough into large shapes that your baby will be able to grasp
  13. Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges
  14. Cool
  15. Snap the rusks along the score marks
  16. Store in an airtight container

Notes

A tip for making these is to make sure the sweet potato is quite dry before pureeing, ie drain well and leave to sit in the warm pot so that it releases more water as steam before you puree

Store in an airtight container for 3 days

These can be frozen and served frozen 

These are wheat free but not gluten free if traditional oats are used