Recipe: Peanut Butter Teething Biscuits
November 09, 2017
New guidelines in 2017 from the National Institutes of Allergy and Infectious Diseases-sponsored expert panel recommend early and frequent introduction of peanut protein in infants between the ages of 4 to 6 months, depending on risk for allergy development, to prevent peanut allergy.
Here is a homemade teething biscuit recipe that features peanut butter. It accomplishes two goals: Bring your child relief from teething pain, and exposure to peanuts to avoid development of a nut allergy later.
- 1 cup whole wheat flour
- 1 cup quick oats
- ½ cup peanut flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- 1 mashed banana
- ½ cup applesauce
- 2 tablespoons oil
- Mix first five ingredients together. In a separate bowl, mix together banana, applesauce and oil.
- Add the wet ingredients to the dry to create a stiff batter.
- Using your hands, shape into small slightly flat fingerlike biscuit shapes.
- Bake at 350 degrees for 10 minutes, then flip and cook for 10 minutes more. Leave uncovered to completely cool and slightly harden overnight.
- May be frozen and served directly from the freezer to soothe irritated teething gums.
Nutrition information per serving:
Fat: 1.5 g
Saturated fat: 0
Carbohydrates: 8 g
Protein: 2 g
Fiber: 1 g
Sodium: 25 mg
Source: National Peanut Board