Whole-Wheat Teething Crackers

Another simple nutritious teething cracker, this recipe is doubly good for your baby because it uses both whole-wheat flour and wheat germ. Wheat germ comes from the heart of the wheat kernel, and is a source of essential nutrients such as vitamin E, folic acid, phosphorus, zinc, thiamin, and magnesium.

10 Servings

3 cups oatmeal

1 cup whole-wheat flour

1 cup unbleached white flour

1 cup wheat germ

3 tablespoons sugar

1 teaspoon salt, optional

¾ cup oil

1 cup water

  • Preheat oven to 350°F. Mix together oatmeal, flours, wheat germ, and sugar. Beat together oil and water, and work into dry ingredients to form a soft dough.

  • Roll dough out onto 2 cookie sheets; sprinkle with salt. Roll dough again lightly to press salt into dough.

  • Cut dough into squares with knife or pizza cutter.

  • Bake crackers for 15 minutes. Check crackers and remove those that are hard and golden brown. Continue cooking remainder, checking every 3–5 minutes to remove any that are baked. Cool on rack; then store tightly covered.

What a Mess!

Don't be surprised when your child gets more of a teething biscuit on his face, hands, and clothes than he does in his mouth! While different biscuits have different consistencies, the basic idea is that the hard biscuit soothes your child's gums, while dissolving slowly. Once your baby starts getting larger pieces of the biscuit off, it's time to throw away the remainder and do some cleanup.

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