After my daughter was born, I soon realised I wasn’t going to be able to wear jewellery around her. She was just too quick to pull on my necklace or bracelets and always wanted to stick them in her mouth. So this is how I started to work on Momo’s, I researched to find raw and natural materials like wood and other safe options like food grade silicone to design safe necklaces that are cool and wearable but most importantly safe for my little one to bite on and relieve some of her teething pain on.
Other things that helped me get through those oh so long teething days were these healthy homemade teething biscuits.
Much of what was on the market had extra ingredients I didn’t necessarily want, like sugar or salt. I tried to keep the recipe basic with only 3 primary ingredients (you can add different flavourings to make things interesting) These healthy homemade teething biscuits are portable and you can make a batch and freeze them.
Teethers or teething biscuits, GOOD LUCK and remember ‘this too shall pass!’ 😉
Healthy Homemade Teething Biscuits
- 2 cup – oats, dry
- 1 medium – banana
- 2 tablespoon – coconut oil
- 1 teaspoon – vanilla extract
- 1/8 teaspoon – cinnamon
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat.
- In a blender (or food processor), blend the oats into a very fine powder. (A blender will work best for this job, but a food processor will also work)
- Add banana and coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough.
- If the dough is very sticky to handle, you can pat a little flour (gluten free or wheat flour) onto the exterior of the ball to make it easier to handle. If the dough is too dry, you can add a little additional coconut oil.
- Divide the dough into 12 balls or sections. Pat out each ball into a little baton about 4 inches long and 1 to 1 1/2 inches wide, and about 1/4 inch thick. Round the edges of each baton with your fingers so there are no sharp edges.
- (Alternatively, you can roll the entire dough ball out into a rectangle about 1/4 inch thick and slice it into 12 rectangles. Round the corners of each rectangle and make the shapes roughly even. I’ve found that shaping each baton works better for me than rolling and slicing, but you can do what works best for you).
- Place evenly on a baking sheet so that none of the batons are touching. Bake at 350 degrees for 10 minutes. Flip and cook another 5-10 minutes, or until the edges are golden and the centers are set but not too crunchy.
- Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.