I suspect my boy has been teething for a couple of weeks now, so to give him something to really chew on I’ve been offering him teething rusks. I was a bit surprised that store bought teething rusks had so many ingredients in them (like added salt) so I decided to have a go at making some at home instead. I used half the ingredients of commercial varieties and substituted rice flour for white flour to make them gluten free (you can use regular flour if your little one doesn’t have any issues with wheat). They won’t come out as rock hard as commercial bought teething rusks, however my boy really enjoyed these and spent a fair amount of time quietly munching away on them.
Ingredients
1/2 cup brown rice cereal
1/2 cup rice flour
1 mashed banana
1.5 tablespoons olive oil
Preparation
- Combine rice cereal and rice flour in a bowl.
- In a separate bowl, mash banana with a fork until smooth. Add oil and mix until combined.
- Add banana mixture to cereal mixture and mix until combined.
- Add cold water, 1 tablespoon at a time, until mixture comes together in a dough.
- Take the dough, a large spoonful at a time, and roll into ‘log’ shapes. Place on a baking tray lined with baking paper.
- Place baking tray in preheated 220°C oven and bake for 10-12 minutes or until lightly browned.
Makes 8-10 rusks. Store in an airtight container in the fridge for 2-3 days.
