Makes: 20+ rusks
Prep time: 10 minutes
Cooking time: 1–11⁄2 hours
You can substitute the banana with 1 cup pureed stewed pear or any other eczema-safe fruit or vegetable, such as 1 cup cooked sweet potato (S), swede (rutabaga) or carrot (S). Ensure the rusks bake hard. Please note, when feeding your infant teething rusks, finger foods or any other food that could be a choking hazard, it’s important to supervise your child and ensure they are sitting upright.
1 cup mashed banana
1 cup rice flour
Preheat the oven to 150°C (300°F). Using a food processor, puree the banana then add the flour and mix on low speed. Alternately, place the banana in a mixing bowl, mash with a fork and mix in the flour. Add water if necessary, one teaspoon at a time, to form a stiff, dry dough (do not make it wet).
On a floured chopping board, roll out the mixture into a long, thin sausage, then slice into pieces around 8 cm (3 in) long.
Line a baking tray with baking paper, place the rusks on the tray and place in the oven. Bake the rusks for 1–11/2 hours or until they are hard (may take up to 2 hours, depending on how much liquid you have used). Store in an airtight container for up to a week.