These rusks are so easy to make, made from real ingredients, with no added salt, sugar or preservatives. They’re not exactly pretty but they are healthy, tasty and super chewy.
Baby U is now 8 months old and loving his food. No teeth yet but loves to put everything in his mouth. A couple of weeks ago, I took along a batch of these homemade rusks to our Carers & Terrors session and my ABA group and got a few recipe requests. Sorry it’s taken a while, but here it is. I can’t remember where I got it from originally, as I have been making it since Baby U’s big brother was first teething.
The recipe is so simple. Mash up some fruit or veg. Add rice flour. Dry out.
So far, I have made this with bananas or steamed pumpkin, but you could use any soft fruit or vegetable. The banana ones are pretty tasty when they are fresh but quite sweet. I have been known to sneak the odd one when they come out of the oven. They continue to harden up over time, so become less edible and more gnaw-on-able.
Obviously, this is not for post-exercise replenishment but super-useful as a distraction so you can get your exercise done!
Homemade banana baby rusks
- 1 cup mashed banana
- 1 – 1 1/2 cups rice flour, plus extra for dusting
Preheat oven to 150º C. Use a non-stick tray or line with baking paper.
Gradually stir the rice flour into the mashed banana until it becomes too difficult to stir. Continue to add rice flour, working the dough with floured hands until the dough is not too sticky and stiff enough that you can roll it like playdough. If you add too much flour and the dough becomes dry and crumbly, add a little water and continue to knead.
Once you have your dough, transfer to a floured board. Roll out long sausages a bit thicker than your finger and cut into shorter lengths to fit your child’s hand.
Place the rusks on the prepared tray and bake for about 1 hour, until they are firm but not browned. Check frequently and turn the oven down if they seem to be browning or burning.
Allow to cool and keep in an airtight container.