I created the Pumpkin & Fig Baby Biscuit recipe for my baby son as I was looking for a cookie with a mixture of good ingredients to give him and hadn’t come across anything in the store. I also prefer to make my own, when possible, to avoid all the packaging that comes with store-bought items.
I wanted to include as many nutritious ingredients as I could and still make the cookie yummy enough that little ones would want to eat them, of course! The figs are a rich source of fibre and potassium, pumpkin is a great source of beta carotene and oats are a good prebiotic food and rich in beta-glucan. These little biscuits turned out to be just right for my baby and my older kids love them too!
The biscuits are only slightly sweet with just a small amount of maple syrup and the rest of the sweetness coming from the figs and dates. Even though they are low on sweetness, my older kids were still more than happy to eat them up! I hope your little ones will enjoy them too ♥
Please Note: I started giving these biscuits to my son when he was about 9 months old and I would break them into smaller pieces that I knew he could manage. Please make sure that your baby is ready to try a more solid food (is past the puree stage) before offering these and try them out with a small piece at first to ensure they can handle it.
PumpKin & Fig baby biscuits ?️
These biscuits require a little prior preparation of the fig & date and the pumpkin purées, but I think they’re worth the effort! You can also use either of the purées to serve to your little one as part of a meal so they serve a dual purpose if you make up a larger batch.
WET INGREDIENTS
- Fig & date purée (see preparation details below)
- 1 c. pumpkin purée (see below)
- 1/4 c. butter, softened
- 1/3 c. maple syrup
- 1 chia ‘egg’
- 1 tsp vanilla extract
DRY INGREDIENTS
- 2 c. all purpose flour (white or whole wheat or a mix of the two)
- 2.5 c. oat flour
- 2 tsp baking powder
- 2 tsp cinnamon
Fig & Date Purée: make & date purée by soaking 6 dried figs and 20 small pitted dates in 1 c. water for a few hours (until soft) or overnight. Process in food processor until smooth.
Pumpkin Purée: use canned pumpkin or make your own pumpkin purée by roasting de-seeded pumpkin in a 400 degree F oven for 45-50 minutes, then (once cooled) blend in food processor or blender until smooth.
HOW TO MAKE:
- Prepare the fig & date purée and the pumpkin purée (see above).
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the chia ‘egg’ by mixing 1 Tbsp chia seed with 2.5 Tbsp water, in a small bowl. Let sit for 5 minutes to thicken. It should become a gel or eggwhite consistency.
- In a medium bowl, mix together the fig & date purée, pumpkin purée, butter, maple syrup, chia ‘egg’ and vanilla extract. Set aside.
- In a large bowl, mix together flour, oat flour, baking powder and cinnamon.
- Add the wet mixture to the dry ingredients and combine thoroughly. Knead the dough a few times on a floured surface, then divide dough into two balls (working with a smaller amount of dough at a time will make it easier to roll out).
- On a floured surface, roll out dough to about 1/4 inch thickness and cut shapes using cookie cutters. I used a small (2 inch) cutter that was the perfect size for baby biscuits and made about 50 mini cookies!
- Place the cookies on a lightly greased cookie sheet and bake in preheated oven for 12 minutes, or until golden brown at the edges.
Visual Recipe
1 chia ‘egg’, 1 tsp vanilla extract.
