Join Date: Nov 2002
Location: Central Coast, California
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Here are the two teething biscuits from my book Simply Natural Baby Food. If your child has no teeth yet, a fat raw carrot is safe for teething. The cold is soothing also.
Zwieback is the east to make and good for any age. Use non-wheat bread if you want.
Preheat oven to 250. Cut 1/2-inch thick slices of bread into strips about 1 1/2 inches wide. Place on unoiled baking sheet. Bake one hour, or until strips are dried out and hard.
I found without the egg yolk, it didn't get that real hard texture but if anyone finds a successful substitute, let me know.
2 tablespoons molasses
2 tablespoons canola or safflower oil
1 egg yolk
1 teaspoon pure vanilla extract
Pinch kelp or sea salt
1 cup brown rice, barley, or whole wheat flour
1 to 2 tablespoons water or milk
Preheat oven to 350. Blend molasses, oil, egg yolk, and vanilla. Stir in remaining ingredients to form a stiff dough. Add additional liquid if dough is too dry. Add extra flour if dough is too wet. On floured board, roll dough out to 1/4-inch thickness. Score dough into 1 x 2-inch strips. Place strips on unoiled baking sheet. Bake 12 to 15 minutes, or until lightly browned. They will harden as they cool.
Yield: 2 dozen
Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.