Dry Ingredients -
1 cup all purpose flour + extra for dusting
3 Tbsp rye flour
1 Tbsp blended rolled oats
Wet Ingredients -
1 egg (beaten)
1/4 cup natural yogurt
2 Tbsp coconut oil
1 Tbsp agave nectar
(1) Lay parchment paper on an aluminium foil, together put in rice cooker. Preheat rice cooker. Press cooking button once till the button release to keep warm.
(2) Mix together wet ingredients. Set aside.
(3) Mix together dry ingredients. Slowly, pour in the wet ingredients and knead till a firm dough form. Divide the dough into two portions for easy handling.
(4) Dust some flour on a working table top. Using a rolling pin, roll the dough thinly, divide and cut equally. Take out aluminium foil with parchment paper from the rice cooker and arrange the cut batter onto it.
(5) Put back the whole foil into rice cooker. To cook the batter - Press cooking mode twice, remove foil and flip over and press cooking one more time. (wait for 4-5 minutes if unable to re-press the button). Once the biscuits cooked, wait for 10 minutes before dish out to cooling rack.
(6) Keep in air tight container once cooled down.
Yields: 12 teething biscuits
Results: Soft and safe for babies to eat, texture not easily crumbled.
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