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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. 
Course Baby Food
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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