1/2 cup flour (I used whole wheat)
1/2 cup baby rice cereal
1/4 cup baby food (I used homemade sweet potato puree)
1/4 cup 100% juice
Mix all of your ingredients together. Lightly flour your surface and the dough (it's really sticky, especially with whole wheat flour). Roll out to a little less than 1/4" (think thick cracker) and use a glass or cookie cutter to cut them (nice round edges are best). Bake on a lightly oiled cookie sheet at 325 degrees F for about 30 minutes. Store in an airtight container.
I noticed on my first batch that the dough tends to bubble. Maybe it's the flour I used. With the second batch, I checked on them after about ten minutes and pressed them with a spatula to prevent the bubbling. I also pricked the surface with a fork. After another ten minutes, I flipped them to finish off. They get a little dark around the edges, but they're nice and hard and shouldn't break in baby's mouth.
You can feel good about them - nothin' bad for your baby. I keep them in the fridge - this recipe makes 7 or 8 biscuits - perfect for the week!