The first tooth…such a big milestone in your baby’s development but also such an uncomfortable experience 🙁
Although every baby is different, usually the first tooth starts appearing at around 6 months. The two bottom front teeth are usually the first to appear, followed by the two top front teeth.
And along with mommy’s and daddy’s excitement for the big step, also comes drooling, chewing on objects, irritability, crankiness, sore or tender gums and in some cases even a low fever. And all of that is everything but exciting. What to do? The remedies really vary pending how serious and tedious the symptoms are. You can really choose from natural homeopathic medications or infant drugs to teething necklaces or toys.
For my kids, when the symptoms were moderate, I baked trays an trays of teething cookies. I always found it a very good remedy and even when teething was not involved, teething cookies kept them busy in many occasions like when I was cooking and preparing meals with them next to me in the highchair 🙂
Today I would love to share with you a new teething cookie recipe: naturally gluten free as I used quinoa flour and tasty! Yes, even if teething cookies are not meant to feed your baby, I really don’t know why they shouldn’t be tasty and yummy!
The recipe is very simple to prepare and makes around one dozen of cookies.
I used blueberry puree to make them but you can switch to any other fruit puree your baby likes.
Also, I used quinoa flour to make the cookies gluten free, but you can switch to oat four to still keep them gluten free or to regular four if gluten is not your priority.
In a bowl add the quinoa flour and the tapioca starch. Mix in the coconut oil and the blueberry puree.
Mix well and add a pinch of nutmeg. Transfer the dough on a flat surface and knead it in order to absorb all the flour.
Take 1 tablespoon of tough and form a finger shape with your hands. I greased my hands with some coconut oil to prevent the dough from sticking to my hands.
Place the cookie on a baking sheet lined with some parchment paper. Keep rolling.
You can size/shape the cookies following your baby’s taste and age.
Bake at 300 °F for 35-40 minutes, or until they begin to brown.
Turn off the oven and leave them in for 1 hour or more.
You can store the teething cookies in an air tight container on the countertop for up to 3 weeks.
A special thank you to the little Darien for being such a sweet and happy baby 🙂
- 1 cup quinoa flour
- 1/2 cup tapioca starch
- 3 Tbsp coconut oil
- 1/2 cup blueberry puree
- 1/4 tsp nutmeg
In a bowl add the quinoa flour, tapioca starch, coconut oil, blueberry puree,nutmeg.
Combine everything into a soft dough.
Take 1 tablespoon of mix and roll it in your hands forming a long finger shape. Grease your hands with some coconut oil, it will be easier.
Place the cookies one next to another on a baking sheet lined with some parchment paper.
Bake to 300F for 35/40 minutes. Turn off the oven and leave the cookies inside for another hour to get firm and hard.