As a new mum (again), I am constantly bombarded with information of what I should do and shouldn’t do to my baby. I make most of the foods that I feed my baby and this makes me comfortable because I know what’s in it! There are so many choices in the supermarket and I don’t know half of the ingredients. Most products contain high sugar and salts- the two foods I wanted to avoid giving too much to my bubs.
Rusk sticks main purpose is to aid with teething. My bub loved chewing on it until it was soft enough to devour it all! You can use any mashed vegetable or fruit and flour of your choice. They last around 2 weeks in the fridge and it was a great addition in my family day care lunch box! After they are over one years old, you can then add a natural sweetener (other than the fruit) such as honey or maple syrup.
This recipe is what I used, but remember you can substitute the ingredients. Happy cooking!
Homemade Sweet Potato Rusk Sticks
2 medium size sweet potato (peeled & mashed)
½ C spelt flour
½ C wholemeal flour
- Preheat oven to 160 degrees Celsius.
- Once sweet potato is mashed, slowly add flour. Mix with a wooden spoon until it forms dough.
- Knead until all the air bubbles are out. Use a roller to flatten dough.
- Cut into desired shape with butter knife. I cut them into long rectangles so it’s easy for my bub to hold.
- Pop into the oven and cook at least 20-30 minutes. Check if you want it that soft. Leave it for longer up to 50-60 minutes so the outside is a little hard.
Let me know how you went! Have you tried it with any other vegetable or fruit?