Butternut-Sweet Potato Teething Rings

Teething Biscuit Ingredients
1 cup flour
1 cup dry infant rice cereal
3 tablespoons olive oil
1 cube of sweet potato puree (about 1 oz)
1 cube of butternut squash puree (about 1 oz)
ice water

Preheat oven 425° F

Mix flour and cereal. Gradually stir in oil and room temperature purees. Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl. Roll out to the thickness of a cracker on a floured surface and cut into desired shapes*. Bake on an ungreased cookie sheet 8-10 min. or until lightly brown. Cool completely. Store in an airtight container.

* I made my teething rings by using the cap to my olive oil as the biscuit cutter and then used a thimble to cut out the center of each ring. Margot really loved being able to put her fingers through the holes of the biscuits.

As with all solids given to babies, please supervise your children while eating these teething biscuits. Small pieces can be broken off and may prove to be a choking hazard. My daughter never tried to “eat” these teething rings. She just enjoyed chomping on them and feeling them on her gums.


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