When my kiddos started sprouting teeth I immediately added teething biscuits to my shopping list. I checked all of the major grocery stores in my area, and the health food stores. None of them had grain free teething biscuits on their shelves.
The reason I wanted grain free is because the small intestine of a baby mostly produces only one carbohydrate enzyme, lactase, for digestion of the lactose in milk. It produces little to no amylase, the enzyme needed for grain digestion.
So, I had to come up with my own recipe. Now at first glance one might think that this recipe has a LOT of ingredients for something as simple as a grain free teething biscuit, let me explain. When I create a new recipe for my kiddos, I love to pack in as much nutrition as possible. This means more ingredients, but it also means more nutrients.
- Coconut flour: full of fiber
- Cinnamon, ginger and clove: flavorful, and clove has been used for teething pain in babies
- Sea salt: minerals
- Apple sauce: adds moisture to the recipe, and also a few vitamins
- Real maple syrup: trace minerals and antioxidants
- Coconut oil: healthy fats
- Molasses: significant amounts of calcium, copper, iron, magnesium, manganese, potassium and selenium (according to this source)
- Egg yolks: Vitamins A&D, choline, phosphorus, protein, essential fatty acids, and so much more!
Now, on to the recipe…
When I create a new recipe for my kiddos, I love to pack in as much nutrition as possible. This means more ingredients, but it also means more nutrients. These teething biscuits pack a lot of nutrient-dense foods!
- Preheat oven to 300°F.
- In a large mixing bowl, combine dry ingredients and whisk until combined (my daughter was helping whip these up and she snuck apple sauce in with the dry ingredients).
- In another bowl combine the wet ingredients and stir until combined.
- Add wet ingredients into the bowl with dry ingredients and stir to combine, it will be crumbly.
- Then (take off your wedding ring) mix the dough with your hands until it sticks together.
- Shape dough into small biscuits (like a large date).
- Place the biscuits onto a Silpat lined baking sheet and bake for 50-60 minutes, or until very firm. You want your teething cookies to be completely hard and dried out so that they do not break off easily in the baby’s mouth.
- Allow to cool (they will crack a little bit).
- Store in the freezer for a nice cool teething biscuit.
- They last for months in the freezer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Watch the video below of my 9 month old loving his biscuit!
P.S. If you want to find the best gluten free items online (best prices around, believe me I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten Free section. CLICK HERE to check them out!