Exactly two several weeks ago I made my first attempt for teething biscuits from the recipe I discovered on Kids Place. I’m a little ashamed now to check out the photos of my very crisp (some would say burnt) biscuits! I’ve been experimenting using the recipe since that time and am finally happy. I’ve also built them into sugar-free!
You’re really creating a blueberry loaf, slicing it after which cooking it again. I’m sure there are numerous other flavours you could attempt this method having a carrot loaf immediately springs in your thoughts&... hmmm, I don’t think my tinkering with teething biscuits has finished! Also since you’re creating a loaf or cake, you are able to substitute the sugar with applesauce/apple puree. which you'll’t do should you’re baking traditional biscuits (they won’t crisp up).
Take a look at my original publish if my instructions aren’t obvious when it comes to cutting the loaf to help make the biscuits or else you aren’t sure how you can line the tin, when i incorporated more photos there.
These biscuits aren’t super sweet, and surely sweet enough for many very young children. My discerning client is extremely pleased with them
SUGAR-FREE Blueberry TEETHING BISCUITS
Prep time: ten mins
Prepare time: 1hr half an hour
Makes about 20
Freezable
2 tablespoons of applesauce/apple puree
1/4 cup vegetable oil
1 egg
1/2 cup mashed blueberry (about 1 1/2 bananas)
1 cup brown bread toast flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
Preheat oven to 180C and line a slice tin with baking paper.
Mix all the ingredients inside a medium-sized bowl until well combined.
Pour into prepared tin and bake for 50-an hour, until golden brown on the top and cooked through when tested having a skewer.
Go ahead and take blueberry loaf from the oven, remove in the tin and let awesome just a little. Leave the oven door available to awesome and drop the high temperature to 150C.
Once awesome enough to deal with, cut the loaf into slices about 1 cm wide (utilizing a bread knife is simpler). Lay the slices on the baking tray lined with baking paper. Bake for an additional 20-half an hour.
Leave the biscuits to awesome on the wire rack and they'll harden because they awesome.
Tip: in case your biscuits begin to soften being stored within an airtight container, pop them in to the oven at 150C and bake them again (10-15 mins ought to be enough).
