Biscotti for Baby & Toddlers

Biscotti for Babies & Toddlers

As a grandmother and passionate home cook, I love making biscotti for babies and toddlers—especially for teething little ones. These homemade biscotti are not just a soothing treat for sore gums; they are also packed with nutrition.

What I enjoy most about making these is knowing that I’m offering something wholesome—something parents feel good about giving to their little ones. My goal is always to use high-quality ingredients that provide both nourishment and satisfaction.

Some babies need additional iron and minerals once they begin eating solids, so I designed this recipe with that in mind. These biscotti contain iron-rich and nutrient-dense ingredients such as:

• Blackstrap Molasses & Fancy Molasses – High in iron, calcium, and magnesium, both types of molasses support healthy development.

• Pumpkin Seeds – A fantastic source of iron, zinc, and protein, essential for growth and immune function.

• Buckwheat Flour – A gluten-free grain alternative that’s rich in fiber and minerals, making it easy to digest.

• Whole Grain Spelt Flour & Organic Unbleached Flour – These provide fiber, vitamins, and minerals without the refined carbs of white flour.

• Almonds & Coconut Flakes – Healthy fats, vitamin E, and fiber for brain development and digestion.

• Dates & Unsweetened Apple Sauce – Natural sweeteners that add flavor while providing fiber and essential nutrients.

• Organic Rolled Oats – A wonderful source of slow-releasing energy, keeping little ones full and satisfied.

Unlike store-bought options that often contain refined sugar and unnecessary fillers, these biscotti are free from white flour, white sugar, and artificial ingredients. They have a chewy yet firm texture, making them perfect for teething babies. My own grand-babies love them, and I feel great knowing they’re enjoying a snack that’s both tasty and beneficial.

Support "Feeding a Crowd" – Keep the Recipes Coming!

Ingredients & Preparation

Preheat Oven to 350°F

Wet Ingredients (Mix for 3 minutes in a large bowl)

• 2 eggs + 1 egg yolk (reserve the egg white for brushing the tops)

• 1/4 cup blackstrap molasses

• 1/4 cup fancy molasses

• 1/2 cup unsweetened applesauce

Dry Ingredients (Process until finely chopped in a food processor)

• 1/4 cup pumpkin seeds

• 1/4 cup dates

• 1/4 cup unsweetened organic coconut flakes

• 1/4 cup almonds

Flour & Spice Blend (Mix in a separate bowl, then combine with wet ingredients)

• 1 1/2 cups spelt flour

• 1 1/2 cup organic unbleached flour

• 1/2 cup buckwheat flour

• 1/2 cup organic rolled oats

• 1/2 tsp salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp organic cinnamon

• 1/2 tsp organic ginger powder

• 1/2 tsp organic nutmeg powder

Instructions

1. Beat the biscotti mixture until the dough pulls away from the sides of the bowl. If necessary, add a bit more spelt flour to achieve the right consistency.

2. Divide the dough into two equal logs (approximately 16 inches long, 2-3 inches wide, and 1 inch high).

3. Place logs on a parchment-lined baking sheet.

4. Optional: Lightly brush the tops with the reserved beaten egg white for a golden finish.

5. Bake for 25 minutes at 350°F.

6. Remove from the oven and let rest for 10 minutes.

7. Slice into 1/2-inch-wide pieces (or cut diagonally for a different look).

Second Bake (for classic biscotti texture)

1. Lower the oven temperature to 325°F.

2. Lay biscotti slices on their sides on the same parchment-lined baking sheet.

3. Bake for 5 minutes, then flip and bake for an additional 10 minutes.

4. Allow to cool completely before storing.

These biscotti keep well in an airtight container for up to two weeks and can also be frozen for longer storage. Enjoy knowing that every bite is packed with nutrition and care!