- Prep time: 10 minutes
- Cook time: 45-50 minutes
- Total time: ~1 hour
- Yields: ~10-14 rusks
Description
These homemade teething rusks are a gentle, nourishing snack for little gums. Made with just a few wholesome ingredients, they’re naturally sweetened with banana and have the perfect firm, crumbly texture for babies learning to chew. Plus, they’re free from added sugar, dairy, and eggs — and can easily be made breastmilk or formula friendly.
✨ Great for:
– Babies 6+ months (check with your health professional)
– Baby-led weaning
– Little snackers who need some gum relief
Ingredients
- 1 ripe banana
- 1 cup organic rolled oats (blended into oat flour)
- ⅛ tsp ground cinnamon (optional)
- ¼ tsp alcohol-free vanilla extract (optional)
- 1 tsp oil (olive or avocado oil) (optional)
- 1–2 tbsp water, breast milk, or formula (as needed)
Method
- Preheat oven to 175°C and line a baking tray with parchment paper.
- Make oat flour by blending rolled oats until fine.
- In a food processor, blend the banana, oat flour, and any optional ingredients.
- Slowly add water or milk (1 tbsp at a time) until a firm, moldable dough forms.
- Shape dough into finger-sized logs or small rounds about ¼ inch thick.
- Bake in two stages:
- First, bake at 175°C for 20 minutes to lightly brown and set the rusks.
- Then, lower the oven to 130°C and bake for an additional 20–25 minutes to fully dry out. This helps remove moisture and gives the rusks a firm, dry texture.
- Check texture: Rusks should be completely dried out — firm, dry, and crumbly but not rock-hard. If they still feel soft or bendy in the middle, return them to the oven for another 5–10 minutes at 130°C, checking often.
- Cool completely on a wire rack.
Storage: Once cool, store in an airtight container for up to 7 days.
Nutritional Info (Per Rusk — Approximate)
Nutrient Amount
Calories ~45kcal
Carbohydrates ~8g
Protein ~1g
Fat ~1.5g
Sugar (Natural) ~2g
Fibre ~1g
Note: Nutrition will vary slightly depending on size and optional ingredients used
