banana raisin oaty breadsticks

These little breadsticks were a big seller at the farmers market. I used to make them by hand and still reminisce about the hours of hand-rolling it took to measure them out.

Babies love them frozen, right out the freezer. The breadsticks cool their sore, teething gums and dissolve slowly in their mouths.


1 cup whole wheat flour

1 tsp. active dry yeast

1 tsp. sugar

2/3 cup warm water

2 ½ tsp. salt

1 cup raisins, chopped

  1. Measure the flour and baby cereal into a mixing bowl. Combine yeast, sugar and warm water in a small bowl and let sit for 8-10 minutes. Add the yeast mixture, salt and raisins to the dry ingredients and mix until the dough is soft and comes away from the sides of the bowl.
  2. Turn the dough onto a floured work surface and knead for about 2 minutes. Add more flour if needed to prevent sticking. Return to the bowl, cover with a damp kitchen towel or plastic wrap and let rise at room temperature until doubled in size, approximately an hour.
  3. Preheat oven to 375F.
  4. Turn the dough onto a floured work surface and kneed for a few more minutes, adding more flour if needed. Divide dough into 30 small balls and roll each piece into a long, thick stick using the palm of your hand. Place sticks on a greased baking sheet and leave in a warm place for 20 minutes.
  5. Bake in the oven for about 15-20 minutes. Cool and serve.

Like any finger food, be sure to keep an eye of baby when eating, as any larger food article could be a choking hazard.

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