Teething biscuits

Preheat the oven to 160°C fan/180°C/350°F/gas mark 4. Line a baking sheet with greaseproof (wax) paper or a silicone baking mat.

Using a blender or food processor, blend the oats into a fine powder. (A blender will work best for this job, but a food processor will also work.)

Add the banana and coconut oil, and any vanilla or spices you may be using, and blend until the mixture comes together in a dough.

If the dough is very sticky to handle, pat a little flour (gluten-free or wheat flour) onto the outside of the ball to make it easier to handle. If the dough is too dry, you can add a little extra coconut oil.

Divide the dough into 12 balls or sections. Patbout each ball into a little baton about 8cm long, 2–4cm wide, and about 1/2cm thick. Round the edges of each baton with your fingers so there are no sharp edges. Alternatively, you can roll the entire dough
ball out into a rectangle about 1/2cm/1⁄4in thick and slice into 12 smaller rectangles. Round the corners of each rectangle and make the shapes roughly even.

Place the batons or rectangles evenly on the baking sheet so that none are touching. Bake for 10 minutes, then flip and cook for a further 5–10 minutes, or until the edges are golden and the centres are set, but not too crunchy.

Allow to cool completely. Store in an airtight container at room temperature or in the refrigerator, or in the freezer, as required. Use gluten-free oats and you have a delicious teething cookie, free from common allergens.