Preheat the oven to 180°C (350°F) fan setting.

Soak the dates in a bowl of boiling water for 5 minutes.

In a food processor, quickly blend the oats into a rough flour. Remove and set aside.

Drain your dates and remove the pits.

Add them to the food processor along with the banana and coconut oil. Blend into a sticky paste.

Add the oats back in and blend again until you get a sticky dough. Then form your teething biscuits using one of these 2 methods:

Take a small ball of the dough and roll it with your hands into a circle and then into a long cylinder.

Place it on a baking tray lined with parchment paper and press down on it so that it’s slightly flatter.

Round out the edges to make a nicely shaped baton.

Lay out a sheet of parchment paper and put the dough on top of it.

Lay another sheet on top of the dough so that it’s sandwiched between the two.

Using a rolling pin, roll out the dough until you get a flat plaque about ½ cm thick.

Cut it into long thin rectangles with a sharp kitchen knife.

Cook your teething rusks on the middle shelf of the oven for 10-12 minutes until the edges are slightly golden. Try to take them out when they’re just ready so that they don’t get too dry.

Let them cool to room temperature and serve as a tasty snack.