Healthy Homemade Teething Biscuits

Diets

Ingredients

Directions

Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silicone baking mat. In a blender (or food processor), blend the oats into a very fine powder. (A blender will work best for this job, but a food processor will also work) Add banana and coconut oil (and any vanilla or spices you may be using) to the blender and puree until mixture comes together in a dough. If the dough is very sticky to handle, you can pat a little flour (gluten free or wheat flour) onto the exterior of the ball to make it easier to handle. If the dough is too dry, you can add a little additional coconut oil. Divide the dough into 12 balls or sections. Pat out each ball into a little baton about 4 inches long and 1 to 1 1/2 inches wide, and about 1/4 inch thick. Round the edges of each baton with your fingers so there are no sharp edges. (Alternatively, you can roll the entire dough ball out into a rectangle about 1/4 inch thick and slice it into 12 rectangles. Round the corners of each rectangle and make the shapes roughly even. Ive found that shaping each baton works better for me than rolling and slicing, but you can do what works best for you). Place evenly on a baking sheet so that none of the batons are touching. Bake at 350 degrees for 10 minutes. Flip and cook another 5-10 minutes, or until the edges are golden and the centers are set but not too crunchy. Allow to cool completely. Store in an airtight container at room temperature, in the refrigerator, or the freezer.