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Womans hand holding a cooked baby rusk to camera with rest below on lined baking tray.
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4.55 from 512 votes

Homemade Teething Biscuits

These easy homemade teething biscuits are firm, baby-led weaning friendly, and naturally sweetened with banana and sweet potato. A great soothing snack for teething babies.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Baby Snack
Cuisine: Baby Food
Keyword: teething biscuits, teething biscuit recipe, homemade teething biscuits
Servings: 14 rusks
Calories: 75kcal
Author: Stacey

Ingredients

  • ¼ cup sweet potato purée 100 grams
  • ¼ cup banana (mashed) 100 grams
  • 1 ½ cups oat flour 180 grams
  • 1 Tablespoon Arrowroot
  • 2 Tablespoons coconut oil or other light flavoured oil

Optional

  • 1 Chamomile tea bag

Instructions

  • Preheat your oven to 120°C (250°F).
  • Blend sweet potato purée and mashed banana until very smooth.
  • In a bowl, combine oat flour and arrowroot powder using a fork.
  • Add the purée and coconut oil to the dry mix.
  • Mix with a wooden spoon until a dough forms. It should be slightly stickier than playdough. If needed, adjust with extra oat flour depending on the moisture content of your ingredients.
  • Divide the dough into ½ cup portions and roll into long sausages, approx. ¾ inch thick.
  • Cut each sausage into 3-inch batons—easy for little hands to hold.
  • Place on a lined baking tray.
  • Bake at 120°C (250°F) for 2 hours until hard.
    Optionally, turn off the oven and leave to cool inside overnight for extra hardness.
  • Store in an airtight container once completely cool.

Video

Notes

  • Use very smooth purée for consistent texture.
  • Adjust oat flour if dough is too wet—moisture content varies by veggie.
  • Make in bulk and store in a jar for easy grab-and-go teething relief.
  • You can absolutely use store-bought baby food too. Just mix ½ cup of your little one's favourite purée with 1 ½ cups of oat flour—easy!
  • Store in an airtight jar or container at room temperature (not in the fridge) for up to 2 weeks. They can also be frozen for up to four months, straight from the freezer can be very soothing on gums.
  • Sweet potato & banana – You can use either one or a mix of both. Pumpkin and carrot also work well.
  • Oat flour – This recipe is based on oats. I make my own at home—it's super easy. Check out my homemade oat flour guide here.
  • Arrowroot – Helps bind the dough and improve texture. Cornstarch could be a backup if needed.
  • Coconut oil – Adds subtle flavor and fat; use a neutral oil if you prefer.
  • Chamomile tea (optional) – A calming addition that offers a mild floral taste. You can steep a tea bag in the water when preparing your purée.

Nutrition

Serving: 1biscuit | Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 4mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 1mg