Biscuits for Baby
I often think about recipes that do not contain egg, to avoid overloading baby’s body with too much animal protein (or at least not more than the recommended daily amount). I also avoid sugar, not because it is bad for baby (yes, sugar is not bad! You just need to use the right amount… and fruit already contains some!) but because there is no point getting baby used to eating foods that are too sweet. I also avoid milk because many babies are unfortunately intolerant to cow’s milk protein, so when we share snacks with Alix’s friends, I find little tricks and try to innovate!
So I thought up a recipe without all those ingredients, but one that would still be tasty, easy to prepare, and fuss-free. I know that the chocolate and banana combo is a hit with babies (and not only babies…), so I started from there. By adding a little neutral oil (not too much) and flour, I managed to get a fairly soft biscuit texture that worked really well with Alix! I hope your babies will enjoy it just as much if you decide to make it 😉
Of course, do not expect these to taste like regular biscuits. A biscuit without milk, egg, or sugar is necessarily different from classic biscuits!
It is best for baby to already be comfortable with pieces before eating these little biscuits, and in every case they should always be given under supervision.
Here is what you need for this soft choco-banana baby biscuit recipe (egg-free/dairy-free/sugar-free, from 11 months, makes 5 small biscuits):
Ingredients
Preparation
As I said, it is ULTRA simple.
Preheat the oven to 300°F (150°C).
Start by cutting the banana in half and keeping only one half, about 50 g (feel free to double the ingredient quantities to make 10 small biscuits!).
There are two methods here. The easiest is to mix everything at the same time! This will give you biscuits with a few small pieces of banana left inside (also very tasty). Or you can use the method below, which gives you very smooth, even biscuits 😉 Here is the second method:
Mash the half banana with just under 2 g of pure cocoa powder, about 1 level teaspoon (I use the Van Houten brand).
Once the mixture is smooth, add the neutral oil (I used sunflower oil) and mix again (it does not look very appetizing at this stage…).
Finally, add the flour. You can use a fork, then finish kneading the biscuit dough by hand.
Use this dough to make 5 small biscuit patties. To do this, flour your hands (so they do not stick on the outside!) and form one ball for each biscuit (by the way, do not copy me here—there is too much flour on my hands in this photo!).
Then place the small biscuit patties, about 1 1/2 inches (4 cm) in diameter and 1/2 inch (1 cm) thick, on parchment paper on a baking sheet.
Baking
Une fois notre four chaud, on enfourne, et c’est parti pour 16 minutes de cuisson à 150°C ! (Baking à adapter selon le four ;))
At the end of baking, take the biscuits out of the oven and let them cool for a few minutes at room temperature. And then… well, then they’re ready! 😀 Our chocolate-banana biscuits will firm up slightly on the outside, which is completely normal as they dry, but they will stay soft inside.
Serve them for baby’s breakfast or afternoon snack, a real treat for little taste buds!
These little biscuits can be stored for 48 hours in an airtight container.
Enjoy, baby!
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