two ingredient rusks.

Teething is a pain... literally. So something to chew on is great.

Keep an eye out for my post on how we are getting through teething... naturally.

One tip is to eat rusks. They're hard and so they're good to bite down on but they're also a gentle introduction to food.

Looking at the ingredient lists of the store-bought rusks, I wouldn't feel comfortable giving any of them to my baby. Don't be fooled by the 'organic' label – always read the ingredient list to ensure you are happy with what things are made from.
Thankfully I have a excellent researching friend (thanks Jacquie!) who found this easy and nutritious rusk recipe.

It can be made with any flour and any fruit or vegetable. Yes, just two ingredients! Easy, diverse and delicious (we have tried them!).

In the recipe, the author made them with sweet potato and spelt flour but I am choosing not to introduce gluten into my daughter's diet, so I used brown rice flour. Next time I will probably choose a different flour for variety (maybe buckwheat, besan or coconut).

TWO INGREDIENT RUSKS

What you need:

• 1 cup of cooked vegetable or fruit puree.
• approximately 2 cups of flour.

I halved the recipe, and I'm sure you could easily double it.

What to do:

1. Preheat oven to 140C
2. Place the puree into a mixing bowl and gradually mix in the flour, 1/2C at a time, until you get a stiff dough you can knead.
3. Turn onto a floured board and knead until smooth.
4. Roll out until 1cm high.
5. Cut into fingers (don't cut your fingers).
6. Arrange on baking tray and bake in the oven until quite hard on the outside but have some give on the inside (about 45-60 minutes).

Readers on the other blog have had success with sweet potato, apple, and strawberry and ginger.

Original recipe can be found here: thanks to The Natural Mum.