Banana-oat teething biscuits

By Julie Van Rosendaal on April 19, 2013
Ripe bananas that have been frozen tend to be moister than mashed bananas straight from the fruit bowl; add a little extra water or oil if necessary. Oat flour, which is low in gluten, produces a soft, almost chalky cookie.


1 very ripe banana 2 tbsp (30 ml) canola or olive oil
1 tbsp (15 ml) water
2 cups (500 ml) oat flour or oat or mixed grain baby cereal


1. Preheat oven to 350˚F.

2. In a medium bowl, mash the banana well with the canola oil and water. Add the flour and stir – don’t be afraid to use your hands – until you have a soft, smooth dough. (Add another spoonful of water if necessary. The moisture level will depend largely on the size and moisture of the banana.)

3. Roll the dough out about 1/4-inch thick and cut into smooth shapes (circles or sticks, without pointy edges – round them a bit with your fingers if necessary) and transfer to an ungreased baking sheet. Bake for 15–20 minutes, until pale golden. Cool completely and store extras in an airtight container.

Makes 1–2 dozen teething biscuits, depending on their size.

Originally published in ParentsCanada magazine, May/June 2013.

By Julie Van Rosendaal | April 19, 2013

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