Here is a healthy homemade recipe for Teething Rusks that is egg free, and easy to make.Suitable from 14 months onwards providing supervision is exercised!
Egg Free Teething Rusks
Crunchy rusks made without eggs for young children. Mild, easy to chew, and perfect for teething toddlers.
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 gram Plain Flour
1 cup Infant Rice cereal -plain or flavoured
3 tbsp Canola oil
300 ml Ice Water
Directions
- Preheat oven to 170 degrees.
- Mix together the flour and rice cereal.
- Gently stir in the oil, and add a little ice water a tiny bit at a time until the mixture forms together to become a dough.
- Roll out the dough to a thickness of about 8mm and cut into fingers or your desired shape.
- Bake on a lined baking tray for 10 – 12 minutes or until just starting to turn golden in colour.
- Cool completely and store in a sealed air-tight container for up to a week.
- NOTICE: Always supervise your child with teething rusks. They can be a choking hazard.
- Egg Free Teething Rusks #2
- slices wholemeal bread, crusts cut off
- Slice the bread into fingers. Place on a lined baking tray and bake for one hour at 120 degrees. Store in a sealed airtight container for up to two days.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…