Teething can be a slow and painful process for many babies. My little one seemed to teethe for months before his two bottom teeth finally came through two months ago. We’re back in the thick of teething again at the moment as my son dribbles and chews on anything within reach – toys, books, teething rusks – to try and soothe his gums. We did have some success with fruit popsicles a couple of weeks ago but this week he would rather eat bananas than a fruit popsicle.
As well as being high in fibre, these wholewheat molasses teething biscuits are also a good source of iron – important for growing bodies. This is especially important in light of the recent recommendations made by the American Academy of Pediatrics around iron supplementation in infants and toddlers.
1 egg yolk
2 tablespoons molasses
2 tablespoons vegetable oil
1 tablespoon rice milk (or soy or cow’s milk)
3/4 cup wholewheat flour
2 tablespoons wheatgerm
- In a mixing bowl, whisk together egg yolk, molasses, oil and milk.
- Add flour and wheatgerm to bowl with wet ingredients and stir with a wooden spoon until mixture comes together in a dough. You may need to add a little extra milk if the mixture is too dry and doesn’t come together.
- Roll out dough on a floured surface and cut into desired shape (batons, circles etc).
- Bake in a preheated 180C oven for 12 minutes or until firm and browned.
- Cool before serving.
Makes 8 3-inch biscuits.