Patty Cakes (Teething Biscuits)
- 1/2 cup of homemade pear and apple puree (see recipe above. Substitute with 1/2 cup smashed ripe banana)
- 1 egg
- 2 tablespoons light olive oil
- 1 3/4 cups whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
Patty Cakes (Teething Biscuits)
Featured in the Honolulu Star-Advertiser on May 14, 2014.
Ingredients:
Directions:
- Preheat oven to 375°F.
- Line 2 baking pans with parchment paper; set aside.
- In a large bowl, add fruit puree, egg, and olive oil; mix well to combine.
- In a separate bowl, mix dry ingredients.
- In two batches, add dry ingredients to wet ingredients; mixing well between each batch.
- On a floured surface, roll out dough to 1/2-inch thickness.
- Using a sharp knife cut away edges to form a rectangle.
- Cut dough into 1-inch x 3-inch pieces.
- Repeat with the scraps and cut-aways.
- Place biscuits on lined baking sheets about 1-inch apart.
- Bake for 15 minutes or until golden brown and puffy.
- Cool on a wire rack.
- Store in air-tight container or freezer.
Makes 24 biscuits.
Approximate Nutrient Analysis per biscuit(pear and apple):
45 calories, 1.5 g fat, 0 g saturated fat, 10 mg cholesterol, 30 mg sodium, 7 g carbohydrate, 1 g fiber, 0 g sugar, 1 g protein
