Banana and Vanilla Teething Rusks
Have you noticed that it is REALLY hard to find teething rusks at the moment? We have! Our lovely community has been crying out about it online. Scavenging the shelves for the last boxes!
Unfortunately a couple of companies that make these products have discontinued the product entirely or stopped manufacturing them here in Australia.
So we have been experimenting in the kitchen and created our very own super simple teething rusk for you guys to make! These are also top 9 allergen free- unlike many commercial options!
However, there are lots of different foods you can use (with minimal effort!) as teethers so we have included a list of these at the end too!
Age Recommendation - From 6+ months. It is important that rusk biscuits are really hard and dense so they aren't a choking hazard. Check the texture before giving it to your bub. We have tested this recipe several times to ensure the texture is appropriate but we know that different sized bananas can make a recipe more wet/dry and ovens can impact temperature/cooking time. Always supervise your baby when eating!
Home Made Banana and Oat Teething Rusks
Ingredients
- 2 cups of oats
- 1/8 tsp of cinnamon
- 1/4 tsp of vanilla essence (check it is alcohol free!)
- 1 large ripe banana
- 1 tbs of water
- 3 tbs olive oil
Directions
- Preheat the oven to 160 degrees Celsius
- You'll need a high powered food processor for this recipe. Put your oats into the food processor and blitz for 1-3 minutes until you have a very fine oat flour.
- Add the rest of your ingredients in and blend until combined. If it isn't sticking together you'll likely need another 1/2 tbs of water.
- Roll out the dough between two pieces of baking paper. You want the dough to be roughly 1 finger thick.
- Now, cut the dough into pieces roughly 2 fingers wide. We then rolled/smoothed them by hand.
- Cook for 35-40 minutes, then reduce the temperature to 120 degrees and cook for another 60 minutes.
- Cool completely before storing (otherwise they will soften) or offering to bub.
Storage:
Store in an airtight container and use in 3-4 days. These will not be suitable to freeze and defrost as they will soften. If they start to go soft you can put them back in the oven to dry them out before offering to your bub.
Other Food Teethers- You can also use:
- A mango pit
- Watermelon rind with most of the flesh removed
- Corn cob with most of the kernels removed
- Pineapple core
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