I don’t know about other new parents, but I always tend to find that when you add the term “baby” in front of something, it jacks the price up by a good 30-40% – AT LEAST. When I felt my daughter was at an appropriate age to start having some teething biscuits (maybe around 8 months or so), I was shocked at how expensive they were! I was even more shocked at how much of a mess they made – on her face and minor stains on her clothing.
Then I found a basic recipe for making homemade teething biscuits at Wholesome Babyfood that was an easy way to use up our baby cereal (my daughter quickly graduated from eating baby cereal to purees and never looked back – leaving us stuck with a bunch of leftover cereal). The down side is that I haven’t found a way to make them pretty (hence the ugly in the title). It’s a good thing babies don’t care about “plating” so long as they like the taste and texture!
These also don’t take long to make and are a good way to use up some stuff that you may already have lying around the house.
As a side note, I made these using pomegranate juice only because I finally found it on sale at a price I was willing to pay to try it. The brand I bought (and it could be just pomegranate juice in general) made the juice seem over powering However, it gave me ideas of how it would be great to use in other things. I’m looking forward to reducing it down another day later in the week to a sauce that I may drizzle over steak, pork, or as a sweet accompaniment to a pie, cake/cupcake, or ice cream.
When my daughter tried these, she LOVED them even more than when I used apple juice. Hopefully your darling baby will like them too – both for taste and some teething relief.
Note: Always check with your pediatrician to make sure if giving your baby a new food is appropriate.
Hands-on time: 5 minutes
Total time: 35-40 minutes
Makes: 12 Teething biscuits
- 1 cup flour
- 1 cup baby cerial (I like oatmeal and rice)
- 1 cup pomigranate juice
- Preheat the oven to 350 degrees
- Combine all the ingredients together in a bowl until thuroughly mixed (yes the batter/dough should be that weird sticky feeling)
- Line a bake sheet with aluminum/tin foil (makes for easy cleanup since you can throw it away and not have to wash another dish) and spray it with a non-stick cooking spray such as Pam.
- Using two spoons, scoop out one spoonful of the batter and place it on the baking sheet. Use the second spoon to help get the batter of the first and flatten out the serving on the baking sheet.Continue doing this until all the batter is gone
- Bake in the oven for 30-35 minutes
Note: I store these the the fridge and they keep for about 6-7 days.