My youngest baby is now no longer a baby, so this may well be one of the last times I make these baby rusks.
Although not a baby, she is teething at the moment with her canines coming through, these baby risks make a fabulous teething biscuit and are therefore on the menu again.
Hopefully, as I am moving out of the baby phase I won’t be making them many more times, so it is high time I share the recipe for others to start making them!
This recipe came about around 3 years ago but has been tweaked and refined as I went. Two original recipes caught my eye when I started making baby rusks was one by Super Healthy Kids which uses banana and another sweet potato teething biscuit recipe that was based on wheat.
I also noticed that many teething remedies included chamomile so I tweaked and played and came up with my own version. I started making these for my eldest, but they have served me well over all three children.
My healthy baby rusk recipe
My baby rusk recipe is easy and is based on oats. I make my own oat flour. Do not freak out, it is not tricky. To make oat flour you literally blitz porridge oats in a food processor.
I quite like oats as a base for baby biscuits, as they are naturally relatively high in iron. I also choose sweet potato (or Orange Kumara as we call it here in New Zealand) as a main ingredient as it too is a vegetarian source of iron, and is typically well-liked by babies.
My addition of Chamomile may or may not do anything to aid with teething pain, but it is just a nice twist and adds a mild floral note to the biscuit. My kids have had them without the chamomile as well.
If you are a visual learner then check out the video a little bit further down which shows how to make these healthy baby rusks
- 200g sweet potato
- Chamomile tea bag
- 1 Cup oat flour
- 2 Tbsp coconut oil, or other light flavoured oil
- Watch the quick recipe video before you get started, scroll up a little to find it
- Check the notes at the bottom of the recipe for little bits of extra info and help
- Peel and chop the sweet potato
- Place into a saucepan and cover with water, add the tea bag to the water
- Boil sweet potato until tender
- Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 tsp to help with the puréeing
- Purée the sweet potato, yield should be approximately 3/4 of a cup
- In a bowl Add oat flour, sweet potato purée and oil
- Mix with a wooden spoon or similar until a ball forms
- Line a baking tray with baking paper or a silicone sheet
- Place the dough on the baking paper and roll to approximately 5mm thick
- Take a knife and score the dough into large shapes that your baby will be able to grasp
- Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges
- Snap the rusks along the score marks
- Store in an airtight container
A tip for making these is to make sure the sweet potato is quite dry before pureeing, ie drain well and leave to sit in the warm pot so that it releases more water as steam before you puree
Store in an airtight container for 3 days
These can be frozen and served frozen
These are wheat free but not gluten free if traditional oats are used
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 78Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 6mgCarbohydrates 9gFiber 1gSugar 1gProtein 2g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing