Teething Biscuits

I swear this baby has been teething since he was about 2 months old. And yet we still have no teeth. I keep thinking it is going to happen or they are moving closer to the surface. But alas, still all gums. Not that I have an issue with it, I just wish he would get some teeth and maybe chill for a bit instead of being Mr. Fuss bucket. He is generally a happy baby, but there are times where he is fussing and nothing really calms him down, expect maybe a bath, but it isn't bath time. I usually resort to baby wearing at times like these.

But anyway, back to the point.

I wanted some teething biscuits for the wee one but didn't feel like buying them. Generally if I can make it, I will, since then you know the ingredients. So over the weekend I made some teething biscuits.

I think they are Leland approved.

Wholewheat Molasses Teething Biscuits

Ingredients:
1 egg yolk
2 tablespoons molasses
2 tablespoons vegetable oil ( I used grapeseed this time around, but next time I will be using coconut oil)
1 tablespoon rice milk (or soy or cow’s milk)
3/4 cup whole wheat flour
2 tablespoons wheatgerm

Preparation:
In a mixing bowl, whisk together egg yolk, molasses, oil and milk.
Add flour and wheatgerm to bowl with wet ingredients and stir with a wooden spoon until mixture comes together in a dough. You
may need to add a little extra milk if the mixture is too dry and doesn’t come together.
Roll out dough on a floured surface and cut into desired shape (batons, circles etc). ( I didn't roll the dough out, instead I just
patted it out until it was even and a good thickness
Bake in a preheated 350F oven for 12 minutes or until firm and browned.
Cool before serving.

Makes 8 3-inch biscuits. ( I ended up getting more out of this, but maybe I just rolled the dough out thinner.)