Biscotti for Baby & Toddlers

I am always making biscotti for the boys/babies & toddlers.

These are great for teething and my girls really appreciate them, personally, what I enjoy when making and offering them is that I am making something good, I am giving something I know the girls are happy to offer to their sons and babies.

My goal in making them is to use top ingredients, which I do, make them very nutritious and filling too.

It is a common occurrence that breastfed babies tend to need more iron and minerals in their diets once they start eating,  I try to work with this by using high iron content ingredients, such as blackstrap molasses, buckwheat, coconut flakes, dates and whole wheat flour, pumpkin seeds etc. There is NO white flour, white sugar or fluff ingredients.

They are chewy and perfect for teething baby, ask William, he loves them! Jenny and I do also, it keeps his emerging teeth from our shoulders. J

I do use molasses in these biscotti, both black strap and fancy molasses, both have a very high iron and minerals content.

INGREDIENTS:

Preheat oven to 350° oven.

Place the next 4 ingredients in a large bowl and mix for 3 minutes.

2 Eggs + 1 egg yolk (keep the egg white for brushing the top)

¼ c. blackstrap molasses

¼ c. molasses

½ c. unsweetened apple sauce

Place the next 4 ingredients in a food processor and process till finely chopped.

¼ c. pumpkin seeds

¼ c. dates

¼ unsweetened organic coconut flakes

¼ almonds

Mix the next 7 ingredients in a bowl and empty in the mixing bowl with the mixture from the food processor.

1 ½ c. spelt flour

1 c. organic brown flour

1 c. buckwheat flour

½ c. organic rolled oats

½ tsp. salt

1 tsp. baking powder

½ tsp. baking soda

Beat the biscotti mixture till the dough comes off the sides of the bowl. You may need to add a bit more spelt flour. Form two logs of equal proportions, (app. 16 x 2-3 x 1-inch high) and place on a cookie sheet covered with parchment paper. 

Optional: Brush with the slightly beaten egg white.

Bake in a 350 ° oven for 25 minutes. Remove from oven and let them rest 10 minutes before slicing them in app. 1/2-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325° F.

Place them back on the parchment covered sheet pan on their sides and bake 5 minutes more, after 5 minutes, flip them and bake for another 10 minutes. Let cool for a few hours before storing.