15/01/2015 by Katrina
These Heinz Teething Rusks are not so bad actually! The ingredients listed are: Wheat Flour, Wheat Germ, Skim Milk Powder, Yeast, Salt, Mineral (Iron)
I decided, however, that I’d make my own. Also, I’m keeping Judah away from dairy (he gets hives and with prolonged dairy consumption – even if I have dairy and breastfeed – he gets eczema!) and wheat as best I can. Also Kirk and I don’t do well on those things and as his parents, we’d like to keep that kind of stuff out of his body as best we can. I really enjoyed using spelt for this recipe, especially knowing extra nutrients from the flour are included…as well as carrots and bananas! I think next time I’ll also add in some chia seeds for calcium (5x more calcium than milk!) and some other veggies and fruits. So many combos to try!
I haven’t cooked much at all with spelt before. Kirk couldn’t have it when he was going starch-free for his AS. Spelt flour in not gluten-free, but those who are gluten intolerant seem to be able to digest it well without causing problems. Spelt is NOT okay for those who are celiac or on the NSD (No Starch Diet). Baking Bites has a great explanation on what spelt actually is if you want to know more.
SPELT BABY TEETHING RUSKS
- 250g unbleached spelt flour
- 1 banana
- 2 grated carrots
- 60g coconut oil
- 1tsp pure maple syrup
- Grate the carrot (I put carrot pieces in chunks and grated in Thermomix)
- Mix carrot with the remaining ingredients to form a batter.
- Sprinkle spelt flour over a cutting board and on hands to prevent batter from sticking.
- Roll batter into thumb size sticks.
- Place on a baking sheet and bake in a 160C oven until golden brown and firm (took about 15mins for us).
- Store in freezer (rusks are lovely when cold for sore little baby gums!)
Judah loved these! After a little “what the??” moment, the rusk was demolished. Success 🙂