Ingredients
1 cup whole wheat flour
1 cup quick oats
½ cup peanut flour
1 teaspoon baking powder
½ teaspoon cinnamon
1 mashed banana
½ cup applesauce
2 Tablespoons oil
Directions
New guidelines from the National Institutes of Allergy and Infectious Diseases-sponsored expert panel recommend early and frequent introduction of peanut protein in infants between 4-6 months of age, depending on risk for allergy development, to prevent peanut allergy.
Mix first five ingredients together. In a separate bowl, mix together banana, applesauce and oil. Add the wet ingredients to the dry to create a stiff batter. Using your hands, shape into small slightly flat fingerlike biscuit shapes. Bake at 350 degrees for 10 minutes, then flip and cook for 10 minutes more. Leave uncovered to completely cool and slightly harden overnight. May be frozen and served directly from the freezer to soothe irritated teething gums.
Nutrition information per serving:
Calories: 50
Fat: 1.5g
Saturated fat: 0
Cholesterol: 0
Carbohydrates: 8g
Protein: 2g
Fiber: 1g
Sodium: 25mg