The most challenging recipes in recipe production are sugar-free, gluten-free, egg-free, milk-free recipes and recipes suitable for babies. It takes serious effort to find the alternatives of the ingredients that are suitable for that recipe and to determine the amount that will give the best result. These recipes require a remarkable amount of tests. Besides, there is a necessity to change only one variable at a time to obtain the most accurate data from the tests, as well as a bit of patience that threatens mental health.
This situation becomes more difficult in double and triple combinations. For example, preparing a milk free and egg free cake (let’s remember the crazy cake recipe) recipe is much more difficult than just making a milk free cake, but it is more difficult to prepare a milk free, egg free and sugar-free cake.
With this recipe which I started to study on with the motto of “difficult is done at once, the impossible takes a little longer” and which I worked on for a really long time, I prepared a sugar-free, gluten-free, milk free, egg-free baby biscuit. Actually baby food is not an area I want to step in. I have no experience and it is very risky. As with very conscious parents, there are those who do what they read on the internet with zero consciousness. It’s something I would never want to take responsibility for the unconsciousness of this second group. So before the recipe I have to say that;
!!!! PLEASE CONSULT YOUR DOCTOR IF THE INGREDIENTS ARE SUITABLE FOR YOUR BABY BEFORE MAKING THE BISCUITS AND GIVING THEM TO YOUR BABY !!!
Since I was not an expert on this subject, I had to act in the light of the information I can find on the internet. If the information is correct, the ingredients for the recipe can be given to healthy babies from the 8th month onwards. At this point, I remind you once again of the warning above.
The recipe is based on very delicate balances. It is not so easy to keep ingredients together as it is gluten free and does not contain a strong binder such as eggs. For this reason, I recommend not to seek alternatives to materials and to follow the amounts sitrictly.
Since it does not contain a very sugary material, it is not noticeably sugary. But I guess that this feature, which can be perceived as negative for the adult world, is a plus for babies. If there have been some who tried before, I can say that the sugar free whole wheat flour cake recipe has almost the same sweetness with this recipe.
When applying the recipe, note the following;
- Add the rice flour gradually, like flour in every pastry recipes, by controlling the consistency of the dough.
- If you use rice flour too much and cannot gather the dough you can add a small amount of avocado or banana.
- No ingredients in the recipe need to be baked at length, so keep the cooking time short.
- After placing the cookies into the oven, do not go far, observe through the glass of the oven, when you see the sizzling, remove it from the oven. You may not notice that it is burning because it is dark in color, but overcooking may cause the materials to burn out to produce harmful components.
Enjoy the recipe…
- 1 slice of soft avocado (30 g),
- 1 slice of banana (10 g)
- 1/4 cup of tahini,
- 1/2 cup carob flour,
- 1/4 cup rice flour.
- Mash the avocado and banana with a fork,
- Add and mix the tahini,
- Add carob flour and mix,
- Knead by adding rice flour little by little,
- Put the dough between two pieces of greaseproof paper, roll it to the desired thickness and cut it with cookies molds,
- Place them on a baking sheet with greaseproof paper and bake in a preheated oven at 150 degrees until oil start to sizzle on top, then remove from the oven.