Homemade vegan teething rusks

When my eldest daughter was teething I had a hard time finding teething crackers which were vegan. After searching high and low I came across these two recipes.

Recipe #1

This one is dairy, wheat, salt and sugar free. Please note wheat free does not mean gluten free! Barley flour is not suitable for celiacs.

1/2 cup brown rice flour
1/2 cup barley flour
1/2 teaspoon blackstrap molasses

Preheat oven to 250 F. Mix brown rice flour and whole barley flour. Add the blackstrap molasses. Add enough water until mixture forms a dough/thick batter. Drop onto a cookie sheet which has been lined with parchment paper. Shape into 1/4-1/8 inch disks. Bake for 1 hour for rock hard cookies or less for slightly chewy ones. Please note that all ovens are different so baking times may vary!

Recipe #2

1/3 cup honey (or part molasses)
1/4 cup oil
1/4 cup soy or nut milk

3/4 cup whole wheat pastry or unbleached white flour
1/2 cup whole wheat flour
1/2 cup soy flour
2 Tbsp arrowroot flour
1/4 tsp ground anise seed
1/2 tsp salt
1/2 tsp cinnamon or 1/4 tsp vanilla

Preheat oven to 275-300 F.
Cream first three ingredients together. Add the remainder ingredients. Mix and knead well. Break off walnut sized pieces and roll between hands to 2 inch lengths (slightly tapered at one end). Press flat until 1/4 inch thick. Bake for 25 minutes. Again all ovens vary!


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