Best 3 Baby Cereal Biscuits Eggless Recipes
In the realm of culinary delights, embark on a delectable journey into the world of baby cereal biscuits, a symphony of flavors, textures, and essential nutrients. These eggless treats, crafted with love and wholesome ingredients, cater to the delicate palates and dietary needs of little ones, paving the way for a joyous and nutritious mealtime experience. Dive into a collection of carefully curated recipes, each offering a unique twist on this classic childhood snack. Discover the simplicity of the Basic Baby Cereal Biscuit recipe, a harmonious blend of rice cereal, milk, and a touch of sweetness. For those seeking a touch of fruity indulgence, the Apple and Cinnamon Baby Cereal Biscuit recipe beckons with its vibrant flavors and subtle hint of spice. Explore the depths of creativity with the Multigrain Baby Cereal Biscuit recipe, a delightful symphony of textures and flavors, combining rice cereal, oats, and a medley of nutrient-rich grains. And for a delightful fusion of East and West, embark on a culinary adventure with the Ragi and Coconut Baby Cereal Biscuit recipe, where the earthy notes of ragi harmoniously blend with the tropical sweetness of coconut. Whichever path you choose, these baby cereal biscuits promise a delightful symphony of flavors and essential nutrients, ensuring a joyful and wholesome mealtime experience for your little ones.
Let's cook with our recipes!
BABY TEETHING CRACKERS
Baby Teething Crackers are healthy homemade teething biscuits for a nutritious baby-led weaning snack or baby teething cracker to help soothe teething pain. Plus, these baby crackers are gluten-free, sugar-free, and egg-free, suitable for kids with food allergies.
Provided by Carine Claudepierre
Categories Snack
Time 15m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, whisk all the dry ingredients: oat flour, rice flour, baking powder, and cinnamon (if your baby is over 12 months old).
- Make a well in the center of the flours and add melted coconut oil, unsweetened applesauce, and vanilla essence.
- Stir with a spatula at first, then knead by hand until the dough comes together. This baby cracker dough is tough, and that's normal. You want to make hard crackers to soothe the teething pain. If the dough is too dry, add 1-2 tablespoons of water to bring the dough into a ball.
- Roll the dough between two pieces of parchment paper. Cut it into small long rectangles - see my pictures above for tips.
- Bake for 10-15 minutes. The longer you bake the crackers, the harder they are.
- Cool on a cooling rack and store in a cookie box for up to 2 weeks in the pantry.
Nutrition Facts : ServingSize 1 cracker, Calories 59 kcal, Carbohydrate 9 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
BABY TEETHING BISCUITS-EGGLESS, SUGARLESS
Babies shouldn't eat eggs before they are a year old. I've been searching for a recipe that doesn't use eggs or sugar and thought I'd share this one. The sweetness is provided by juice.
Provided by Chef ThuggyBoo
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 3
Steps:
- Mix ingredients together.
- Roll out and cut or pat into shape.
- Bake for about 20-30 minutes at 350°F.
- New info.
- You can bake these longer at a lower temperature to get a harder cookie. My first batch came out rubbery, which worked well for my son's teething. I will update this as I experiment.
Nutrition Facts : Calories 37.9, Fat 0.1, Sodium 0.2, Carbohydrate 8, Fiber 0.3, Protein 1.1
TEETHING BISCUITS FOR BABY
Make and share this Teething Biscuits for Baby recipe from Food.com.
Provided by Olha7397
Categories Lunch/Snacks
Time 20m
Yield 45 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and use ungreased cookie sheets.
- Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface.
- Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart.
- Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk.
- The Fannie Farmer Baking Book.
Nutrition Facts : Calories 15.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 4.7, Sodium 15.2, Carbohydrate 3.1, Fiber 0.3, Sugar 1, Protein 0.6
Tips:
- Always wash your hands and sterilize all equipment before preparing baby food.
- Choose organic ingredients whenever possible to avoid pesticides and other chemicals.
- Start with simple recipes and gradually introduce new ingredients as your baby gets used to them.
- Cook cereals thoroughly to avoid any risk of contamination.
- Let cereals cool completely before serving to avoid burning your baby's mouth.
- Mash or puree cereals to a smooth consistency to prevent choking.
- Add breast milk, formula, or water to cereals to achieve the desired consistency.
- Store leftover cereals in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Homemade baby cereal biscuits are a nutritious and delicious way to introduce solids to your baby. They are easy to make, can be customized to your baby's preferences, and are a great way to sneak in extra nutrients. With a little planning and preparation, you can easily make your own baby cereal biscuits at home.
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