Toddler teething time in spades for Holly. She’s got 9 teeth cutting in at the moment. Yes, you read that right – 9 chompers. All at once! The challenge was on to find something she can nibble on that won’t upset her delicate tummy. After pouring through recipes and suggestions from others online, I found myself going back to this biscuit recipe and tweaking it to come up with these little morsels!
Yield: 2 dozen
Ingredients
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca flour
- 1 tablespoon corn free baking powder
- 1/2 teaspoon fine sea salt
- 3 tablespoons maple syrup
- 1/2 teaspoon blackstrap molasses
- 1/4 cup coconut oil
- 1 scant cup whole milk or alternative
Directions
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper if tolerated.
Combine all dry ingredients and blend well with a whisk. Cut in coconut oil until pea-size.
Stir in wet ingredients until it all comes together. You may need to slowly add some extra milk to moisten more. If you let the dough sit for a bit and liquid rises to the surface, it’s too wet. To adjust you can sprinkle in more flour.
Scoop batter onto parchment paper-lined sheets, with a small spoon.
Bake for about 20 minutes. Let cool on wire rack.
If your tot’s like Holly, you’ll need to hide the stash or they’ll be gone before the oven’s cooled!
Note: As always use safe for you ingredients. For Holly, I used her goat milk. It’s the only dairy she tolerates. I tossed in the blackstrap molasses because she needs help keeping her digestion flow. The molasses can easily be omitted or increased as needed.
Co-post: Scratch
[suffusion-the-author]
[suffusion-the-author display='description']