Little L has become quite the eater all of a sudden. Last week, we decided to try him once again on solid foods and he downed the apples like it was nobody’s business. Turns out that the prince is quite specific about HOW he likes food. It must be at a very particular temperature, preferably about 98.6 degrees. He is similarly finicky about his milk while at daycare. If the food is too warm or too cold, forget about it. So far he’s done well with rice cereal, carrots, apples, and sweet potatoes. It is totally fun to make his food! All I have to do is steam it in the microwave using the steamer that came with it, puree it (I use an immersion blender) and then I pop it into my food ice cube trays and we’re good to go for meals, just heat and serve! I’m looking forward to making the recipes in The Petit Appetit cookbook that L gave me for Mommy’s Day.
Our pediatrician suggested that we try some teething biscuits especially now that the baby is gnawing away. I had an interesting time looking at recipes and came across several: Apple teething rings, Baby Biscotti, Some nice wholesome recipes, teething biscuits on food.com, and this recipe on babble. There are many more but these were ones that I found striking. Of course, I didn’t have all the ingredients listed and wanted to put my own spin on things so I modified the Baby Biscotti recipe from Babble.com (link above) and created the recipe below. It contains egg which – I should know as a doc – is generally not recommended to babies under the year of one. So if you plan to avoid the eggs you may need to add some more liquid or a thickener, maybe more brown rice syrup to keep things together? I had too much trouble finding eggless recipes which looked appetizing on the Internet and for which I had the right ingredients with me, so I settled with this, but experimentation may lead me elsewhere in the future. The recipe can lend itself to a lot of improvisation so try different things depending on what baby likes!
Sweet Potato Baby Biscuits
1 cup whole wheat flour
1 cup oat flour (I used Bob’s Red Mill)
1/2 tsp baking powder
pinch of salt
3 oz sweet potato puree
3 Tbsp organic brown rice syrup
2 Tbsp olive oil
1. Preheat oven to 350 degrees Fahrenheit. Prepare baking sheet either by spraying with cooking spray or using Silpat.
2. Mix together dry ingredients. In separate bowl, beat egg and add wet ingredients. Combine gently until it is a thick consistency; mixture will be dry but should hold together well when pinched
3. Roll and mold into different shapes. I made dog-biscuit shapes, rings, chevron shapes – all different ones to experiment with what L would like. I also made one large mound for a biscotti-style cookie that was like a flattened rectangular shape.
4. Depending on what you make you have to bake for a specified amount of time. The smaller biscuit shapes can be baked for about 15 minutes, flipping halfway through. If making the biscotti style cookie, bake the mound for 20 minutes, then remove from oven and reduce oven temp to 275. When mound is cool enough to handle, cut it into individual cookies about 1/2 inch in width, then arrange separately on baking sheet and bake for another 30 minutes at 275 degrees.
5. Remove baking sheets from oven and allow biscuits to completely cool. When serving to baby make sure to keep constant watch on him because biscuits can crumble into pieces and can be a choking hazard. Biscuits should store well as long as they are dried completely and then placed in an airtight container. They can also be stored in the freezer for a cold teething treat.