Grain-Free Teething Biscuits
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!
Equipment
Ingredients
- 1 ½ cups Otto’s Cassava Flour
- ½ cup coconut flour
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp sea salt
- 1 tsp baking powder
- ½ cup apple sauce
- ⅔ cup water
- 2 Tbsp real maple syrup
- 3 Tbsp coconut oil
- 3 Tbsp unsulfured molasses
- 2 egg yolks
- 1 tsp vanilla extract
Instructions
- 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.