Homemade Baby Rusks

We are approaching baby rusk season so me being me, I decided to experiment in what is fast becoming Estella’s Lab, with a baby rusk recipe. 

These rusks are brilliant, they are firm to the touch but have that ‘melt in your mouth’ thing about them which make rusks so delightful for little ones.

And the recipe calls for only 4, yes 4 ingredients! I’m really impressed with these are they contain no egg (yes I have come across rusk recipes with egg, not ideal for babies starting out on their weaning journey in my opinion), no salt and no sugar. So here it is:

Ingredients 

  • 200g of oat flour (that’s about 1 cup)
  • 200g of sweet potato (1 med sized Tata does it)
  • 2 tsbps of coconut oil
  • 1 chamomile teabag

Method

  • Peel and chop the sweet potato into chunks.
  • Place into a pan, cover with water, add the chamomile teabag and bring to the boil.
  • Remove the sweet potato once tender and allow to cool before pureeing, keeping some of the chamomile water ( 2/3 tsbps) to make the puree.
  • Blend to a mush!
  • Mix the oat flour, coconut oil (liquidised is best) and sweet potato puree with a spoon until the dough forms a ball.
  • Make into shapes – either thick squares/rectangles which are easy for the baby to hold or biscotti shaped biscuits work, whichever you think your child will prefer. 
  • Now it’s time to bake! 
  • Allow to cool before serving – these can be stored in an airtight container.

Notes and Tips

  • Pre heat the oven, you’ll need to bake at around 180°C /360°F) until golden brown around the edges and firm to touch. This tooks about 10/15 mins in my oven so not long at all. 
  • Oat flour is simple to make if you don’t have any to hand – just take the required about of oats and blend until smooth with a flour like consistency. This takes seconds in my Nutri Ninja however the same effect can be achieved using a pestle and mortar and elbow grease.
  • If you don’t have a blender puree can also be made by mushing the potato with a fork. Like in the olden days.
  • I’ve made these once and the method I used involved rolling the dough out on the baking tray and scoring lines into it which I then snapped once baked. This worked well but if taking this approach be sure to roll the dough thick enough (about 5mm) for the baby to grasp once baked. Mine were too thin 😒 meaning baby needed help holding what soon became a floppy treat.
  • This recipe is great for teething babies as the chamomile helps to calm them and the rusk gives them something to focus on other than the pain!

    I would love to hear how you get on with this recipe if you give it a go, or whether you have any tips!

    Get baking!

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