Home made teething rusks

One thing I found impossible to find in the shops was a good, organic teething rusk with no salt and no unnecessary ingredients. My daughter had only started on a handful of simple foods; I did not want to start adding rubbish so early. What to do? Make my own of course!

The easiest way to make rusks is to buy some really high quality organic sourdough, cut it into sticks and bake in a slow oven. I didn’t love this idea, as most breads still contain salt.

After searching for a recipe, I ended up just making something up. This recipe requires two ingredients! Simple and cheap 🙂

 The Natural Mum’s super easy rusk recipe

-1 cup of cooked vegetable or fruit puree. I always used sweet potato.
-Approx. 2 cups of spelt flour

  1. Preheat oven to 140c
  2. Place the puree into a mixing bowl and gradually mix in the flour, 1/2 cup at a time, until you get a stiff dough you can knead.
  3. Turn onto a floured board and knead lovingly until smooth
  4. Roll dough out until 1cm high
  5. Cut with a large, sharp knife into fingers.
  6. Arrange fingers on a baking tray, and bake in the oven until they are quite hard on the outside. They still need to have some give inside though, so your baby can chew them.

How easy is that! I used to make big batches, and keep them in the fridge. They last for ages, and taste heaps better than the commercial rubbish

I’d love to hear your flavour combinations.


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