Learn how to make nutritious and comforting Sweet Potato Teething Biscuits for baby with this easy method. These baby rusks are soft and a great for babies 6+ months.

Teething Biscuits

I’m always looking for nutritious baby food options that are easy to make at home and these Sweet Potato Teething Biscuits fit the bill. They’re easy for baby to hold, chewing and gnawing on them can soothe gums, and they can be a homemade baby snack to have in the mix.

TIP: Teething biscuits are designed to be easy for babies to gnaw on and dissolve, and these have the texture of a soft cracker that soften as baby chews on them.

This recipe is adapted and excerpted from The Big Book of Plant-Based Baby Food by Tamika L. Gardner, which has a wealth of baby food ideas. Copyright © 2021 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.

Ingredients

To make this recipe, here’s what you’ll need:

TIP: You can also use self-rising flour and skip the baking powder if you’d prefer.

Step-by-Step Instructions

Here’s a look at the steps involved in this recipe. Scroll down to the bottom of this post for the full information.

1. Add the butter and flour to a bowl. Mix to form crumbs.
2. Add the rest of the ingredients.
3. Roll flat.
4. Cut out and place on a baking sheet.
5. Brush with egg yolk if desired.
6. Bake!

TIP: You can skip the egg wash. It adds a nice color but is not necessary!

Frequently Asked Questions

Best Tips for Success

• Store cooled biscuits in an airtight container in the fridge for up to a week.
• 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.
• In this recipe, you can use mashed ripe banana, pumpkin puree, or 1 egg in place of 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 wheat flour.
• Lightly flouring the parchment paper will help to prevent the batter from sticking.
• 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.

I’d love to hear what you think of this recipe if you try it, so please rate and comment below!

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Sweet Potato Teething Biscuits (Easy Baby Rusks)

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Description

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 Food by Tamika L. Gardner

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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)

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Instructions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Add the flour, butter, and baking powder to a medium bowl. Mix together with a fork (or clean hands) to form crumbs.
3. Add the sweet potato and milk and use a spoon to mix together. The batter will be thick.
4. 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.
5. 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.
6. Optional: Brush each biscuit with a little egg yolk.
7. 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.

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Notes

Store cooled biscuits in an airtight container in the fridge for up to a week.

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 wheat flour.

Lightly flouring the parchment paper will help to prevent the batter from sticking.

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.

730.3 g6.8 mg4.2 g2.4 g8.5 g1.2 g1.5 g10.2 mg

Filder Under:Baby Food, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Recipes, Snacks, Vegan, Vegetarian