Sweet Potato Teething Biscuits (Easy Baby Rusks)
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.
Servings 10 biscuits
Calories 91kcal
Ingredients
- 1 cup whole wheat flour
- 1/4 cup unsalted butter (regular or plant-based, softened at room temperature)
- 1 teaspoon baking powder
- 1/4 cup mashed roasted sweet potato
- 1/4 cup unsweetened plant milk (oat, almond, rice, soy)
- 1 egg yolk (optional)
Instructions
- 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 1x4-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.
Notes
- 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.
- Use 1 cup self-rising flour instead of the whole wheat flour and the baking powder if desired.
- 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.
Nutrition
Calories: 91kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 54mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg