This recipe has just a few healthy ingredients and is perfect for teething babies to chew on. They’re also a great cracker for older kiddos! This recipe is adapted and excerpted from The Big Book of Plant-Based Baby Foods by Tamika L. Gardner.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the flour, butter, and baking powder to a medium bowl. Mix together with a fork (or clean hands) to form crumbs.
- Add the sweet potato and milk and use a spoon to mix together. The batter will be thick.
- Gather the batter into a ball and place onto a sheet of lightly floured parchment paper. Sprinkle with a little additional flour and place another piece of parchment on top. Roll out the dough between the parchment to about 1/4-1/2-inch thick.
- Cut out rounds or cut into 1×4-inch rectangles. (I used a 2-inch round cookie cutter.) Place onto the prepared baking sheet. Re-roll the dough as needed to finish cutting out the biscuits.
- Optional: Brush each biscuit with a little egg yolk.
- Bake for 20-22 minutes, or until golden brown around the edges and on the bottoms. Remove from the oven and let cool on the baking sheet.
Store cooled biscuits in an airtight container in the fridge for up to a week. Heat very briefly before serving to soften slightly.
Freeze cooled biscuits in a zip top freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature.
Swap in mashed banana, pumpkin puree, or 1 egg for the sweet potato.
To make this recipe gluten-free, use 1 cup oat flour in place of the whole-wheat.
Lightly flouring the parchment paper will help to prevent the batter from sticking.
Add 1/2 teaspoon cinnamon for additional flavor if desired.
You can cut these into rectangles, circles, or any other shape you like that’s easy for baby to hold.
Sit with baby while they such on their biscuit. Watch for them getting any large pieces into their mouth and remove as needed.