Soaked Banana Pumpkin Baby Biscuits (gluten free)

 

teething biscuits

a ‘biscuit’ with eggs

My little guy still doesn’t have teeth (at 11 months), but he loves to feed himself.  I needed something small that he could hold, soft enough for his gums, gluten free, preferably organic and soaked grain for optimal nutrition.  So I set to work on creating something.   My older kids even liked these and declared them ‘banana cookies’ and begged for more.  I’m not sure cookie is the right term as this recipe is only very lightly sweetened.   Perfect for a snack, or as a side to any meal.

 

teething biscuits 2

 ready to go into the oven

 

Soaked Banana Pumpkin Baby Biscuits (gluten free)

Rating: 41

Cook Time: 25 minutes

Yield: about 45 cookies

Ingredients

  • 1 cup gluten free organic oats
  • 1/2 cup organic brown rice
  • 1/2 cup organic amaranth
  • 1/2 cup organic whole milk yogurt
  • 1/2 cup filtered water
  • 2 tablespoons organic coconut oil
  • 1 tablespoon organic maple syrup
  • 1 organic banana
  • 1/2 cup organic pumpkin puree
  • 1/4 teaspoon real salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1.4 teaspoon ground cardamom
  • 1 teaspoon baking powder

Instructions

  1. In a blender combine the first 6 ingredients and blend for 1-2 minutes until a batter is formed, let sit covered for 12 hours or overnight.
  2. Pre-heat oven to 350 degrees.
  3. Just before baking add: maple syrup, banana, pumpkin and blend for an additional minute until well combined, then add salt, spices, and baking powder, blend until combined.
  4. Pour batter into a food grade plastic bag, snip the corner, and pipe batter into small finger like shapes onto a parchment lined baking stone or cookie sheet.
  5. Bake for 20-25 minutes.

Notes

*store biscuits in an airtight container on counter for 2 days or freeze leftover biscuits

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http://www.simplefoody.org/soaked-banana-pumpkin-baby-biscuits-gluten-free/

 

Linked to: Modest Monday, Make it yourself Monday, Homestead Barn Hop, Teach Me Tuesday, Make Bake Create Wednesday, Frugal Days , Wise Woman, Simple Living Wednesday, Eco Kids Tuesday 

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Katie is a military wife and mother of 4 with 1 on the way. She is passionate about family, food and serving the LORD. By day you may find her changing diapers, folding laundry, home educating her older children, and cooking three meals a day with a baby on her hip next to a sink of dirty dishes. By night she writes and shares recipes, tips, and tutorials for economical, nourishing and simple gluten-free foods at Simple Foody.

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Comments

  1. Nicole says

    Is there a substitute I can use for the brown rice and amaranth? We are not gluten-free, if that makes a difference.

    Thanks!

    • Katie says

      Nicole, you could try other flours you have on hand, but I really don’t know. Gluten flours like wheat and rye behave differently from gluten-free flours. Let me know if you try anything else and if you have success.

Trackbacks

  1. […] 8. Soaked Banana Pumpkin Baby Biscuits: When your little one is teething, having a few healthy treats she can gnaw on is helpful. These seasonally spiced gluten-free biscuits are a great choice now. While the recipe has quite a few ingredients and requires the batter sit overnight – once you’re done you’ll have 45 cookies ready for teething emergencies (and you can freeze some for the next tooth cutting). Get the recipe at Simple Foody. […]

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