Baby Biscuits, No Sugar (Biscotti per Neonato senza Zucchero)
From 9 months
Prep 30 minCook 16 min
MerendaBatch-friendlyFreezes well
Contains: Gluten
You need:baking tinmixing bowl
Ingredients
1 very ripe banana
100 g fine oats (blend rolled oats to a flour if needed)
10 g extra virgin olive oil
Method
Preheat the oven to a moderate heat and line a baking tin with paper.
Mash the ripe banana until smooth.
Stir in the fine oats and olive oil until you have a thick, shapeable dough; let it rest for a few minutes so the oats absorb moisture.
Shape the dough into small finger-length biscuits on the tin.
Bake until lightly golden and firm at the edges but still soft in the middle.
Cool completely; the biscuits soften again slightly once they absorb moisture from the air.
Age adaptations
9-12 months
Offer a whole finger biscuit for the baby to grip in the middle and gnaw at the ends; it softens quickly in the mouth. Check it breaks apart under gentle pressure before offering.
12+ months
Serve two or three biscuits as part of a mixed merenda plate with soft fruit or plain yogurt.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days, or freeze in a single layer before bagging, up to 1 month. Thaw and check the texture is soft before serving.
For the family
Add a pinch of cinnamon or a few dark chocolate chips to the adult portion of the dough before shaping.
Safety notes
Zero added sugar in this recipe; very ripe banana is the only source of sweetness, with no sugar, honey or syrup added.
No added salt.
No honey used at any stage, relevant since this is under 12 months.
No egg and no dairy in the recipe, answering the common "senza uova / senza latte" search; the only allergen consideration is the oats, tagged below.
Tagged for gluten because most oats are milled on shared equipment with wheat, barley or rye and can carry cross-contact traces even when no wheat ingredient is used. Choose oats certified "senza glutine" if a genuinely gluten-free product is required. This is a labelling precaution, not a recommendation to delay gluten, which the rulebook advises against (Section 3).
Shaped as finger-length biscuits, not coin-shaped rounds, and checked for a soft centre that gives under pressure, in line with finger-food geometry guidance (Section 4).
Serve seated upright, supervised, in a calm setting with no screens; never force-feed.
This recipe is in our free book
It's one of 50, together with the allergen table and a planned week, all in one PDF. Leave your email and we'll send it to you.
