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Cinnamon Cookies (Teething Biscuits)

Delicious, cinnamon-flavoured teething biscuits.

*Wheat germ contains gluten and should not be introduced to your baby until he is AT LEAST 6 months of age. Before giving your baby any foods containing either wheat or gluten, please check with your doctor.
Wheat germ is the smallest, most nutritious part of a wheat grain. A whole wheat grain is composed of four parts
the husk (which is the outer layer)
the bran (a nutritious, high fibre part of the grain)
the endosperm (this is the main part of the grain and is used in processed grain foods)
the germ (the smallest part, yet one of the most nutritionally valuable products available)
Fortunately, wheat germ is becoming more widely available and now appears on the shelves of many supermarkets. If your local supermarket doesn't stock it, then you should be able to find it at most natural food and health stores.
Wheat germ is sold in two forms - fresh and toasted. Fresh is best but, typically, harder to find! Fresh wheat germ should be placed in the refrigerator as soon as you buy it, whereas toasted wheat germ only needs refrigerating once it's been opened.

Food Allergies
Cow's Milk

10 oz of flour   
2 oz of dried milk powder - non-fat  
2 oz of wheat germ *  
1.5 tsp of baking powder   
1 tsp of ground cinnamon   
A pinch of salt   
6 oz of sugar   
3 fl oz of vegetable oil   
1 egg beaten  
2 oz of apple juice frozen concentrate, thawed  

Mix the flour, milk powder, wheat germ, baking powder, cinnamon and salt in a bowl.
Mix the oil and sugar in a separate bowl and beat in the egg.
Stir in the apple juice, then add enough of the flour mixture to make a stiff dough.
Place in the refrigerator for 2 hours.
Preheat the oven to 375 deg F/190 deg C.
Roll out the dough and cut into shapes, then place on a greased baking sheet/cookie sheet.
Bake for 15 minutes, until golden.