- 1 cup flour
- 1 cup baby cereal (any variety)
- 3 tablespoons olive oil
- 10 ounces of ice cold water
*You may sweeten the mixture in a number of ways. I added 2 tablespoons of natural Maple sugar. You could use brown sugar, raw sugar, or even bits of fruit though if you want. It's up to you.
- Preheat the oven to 425
- Mix the flour and the baby cereal together.
- Add the olive oil, stirring as you do.
- Stir for a while, the mixture will appear dry -- that's ideal.
- Stir in ice water gradually, a few ounces at a time until the dough begins to take form and pull away from the bowl.
- You want it to maintain its shape but not be watery!
- Roll the dough out to the thickness of a Ritz cracker on a floured surface, you can use your hands if you don't have a rolling pin.
- Cut dough into the desired shape, I just used an upside-down baby bottle to make them into circles.
- Bake on an ungreased cookie sheet for 10-15 minutes, or until lightly browned.
- Allow them to cool completely and then serve!
I tried one as soon as they came out of the oven, still too hot for baby hands, and have to say they're pretty good. I decided for my second batch to dress them up a bit. I dusted the tops of a few with brown sugar and added rainbow sprinkles to a few others. Fun! I used infant multigrain cereal and infant oatmeal for the original batch. I think I will make a batch of infant wheat and infant rice as well though and leave them unsweetened for serving alongside lunch and dinner.
We know I enjoyed them but the important question is: did the baby? Yes.