Breakfast | Snacks
Blueberry Biscuits
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Vegetarian
Light, simple, and bursting with juicy berries — a little biscuit with big flavour!
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
20-30 small biscuits
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
20-30 small biscuits
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Ingredients
| 1.8oz | Almond flour |
| 2.5oz | All-purpose flour |
| 4.2oz | Greek yogurt |
| 2.1oz | Blueberries, quartered |
| 50g | Almond flour |
| 70g | All-purpose flour |
| 120g | Greek yogurt |
| 60g | Blueberries, quartered |
Recipe Tips
For toddlers over 2, you can add 1–2 tablespoons of maple syrup for a naturally sweeter biscuit
For babies under 1, shape into finger-length strips to make them easier to hold
You can use all-purpose or white spelt flour for this recipe, both work perfectly depending on your preference
Method
1
Preheat the oven to 180°C (350°F)
2
Add all the ingredients to a bowl and mix together to make a dough using your hands (add a little more flour if the dough feels too sticky)
3
Roll out the dough on a floured surface or directly on baking paper until about ½ cm thick
4
Cut into shapes with a cookie cutter or use a pizza wheel to make little squares
5
Place on a lined baking tray and bake for 15–20 minutes, keeping an eye on them as every oven is different
6
Once cooked, leave to cool and buon appetito!
Storage
Keep in an airtight container in the fridge for up to 3 days
Freeze for up to 2 months
To defrost, leave at room temperature for about 30 minutes or warm in the oven at 150°C (300°F) for a few minutes
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