Baby Green Puffs, no gluten no dairy +6M

Baby Puffs are such an easy baby snack. I do not count the times when my kids were babies and we were either on the go or I needed a light snack for them…and baby puffs were such a fast + convenient + loved by them!!! solution.

There are many Organic Healthy products on the market, but when you will see how simple it is to make them at home you might change your mind 😉

Also, homemade baby puffs are not only super healthy but you can change flavor/color simply changing the organic and seasonal vegetables or fruit you will use.

Today I prepared some “green” puffs using kale and apple, a lovely mix. They are Gluten Free + Dairy Free + Refined Sugar Free!

The recipe is suitable for babies starting from +6 months, but the puffs were sooo good that even my 4yrs and 6yrs old kids loved them (they called them “green chips”).

The procedure is so simple that it will surprise you. To be 100% honest with you the tricky part is the baking phase. We want the puffs to be cooked (not burned!), dried and crisp so that they will melt in the baby’s mouth, exactly like the store bought ones.

Let’s start from the super easy part!

In a food processor add all the ingredients.

Blend up until a smooth cream will be formed (4min)

Using a chef pastry bag or a simple plastic bag, create tiny small dots on some parchment paper, the size you like.

Bake at 350 for 10, reduce at 250, and bake for additional 30 min up until crisp.

This is exactly the procedure that I followed to obtain the green puffs in the pictures. Pending the size of the puffs and/or how liquid the final mix will be (the apple sauce might be a bit more liquid than mine, the kale might have some water from washing it…) you might need more or less minutes for baking. So. My suggestion is to check the puffs in the oven after 30 min (that means 10 min at 350 + 20 min at 250) to see if they are ready. How you see if they are ready you will ask 🙂 You should be able to tap them with your finger and have no sticky residual. The sides should be lightly golden like in the picture (golden, not brown). Also, remember that they will dry out even more once cooled down.

If you are looking for an egg free recipe, simply switch the two egg yolks with 2 Tbsp of ground flax mixed with 6 Tbsp of water. Simple 😉

Storage: in an air tight container on the countertop for 1 week.

A special THANK YOU to the lovely Gemma that tested my green baby puffs 🙂 She is simply a cutie!!!

4.25 from 8 votes
Baby Green Puffs, no gluten no dairy +6M
Ingredients
  • 1 Tbsp coconut oil
  • 2 egg yolks OR 2 T flax seed + 6 T water
  • 1 Cup kale
  • 1/2 Cup apple sauce
  • 1/2 Cup instant rice cereal
  • 1 tsp baking powder
Instructions
  1. In a food processor add all the ingredients.

  2. Blend up until a smooth cream will be formed (4min)

  3. Using a chef pastry bag or a simple plastic bag, create tiny small dots on some parchment paper, the size you like.

  4. Bake at 350 for 10, reduce at 250, and bake for additional 30 min up until crisp.

  5. Store in an air tight container for 1 week

Green homemade baby puffs with apple and kale: gluten free + dairy free + refined sugar free.

58 Comments

Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

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  • Reply
    kimberly
    September 27, 2017 at 5:50 pm

    Is the instant rice cereal, rice that has been grinned into rice flour?

    • Reply
      Barbara Lamperti
      September 27, 2017 at 9:11 pm

      Hi Kimberly!! instant rice cereal (aka baby rice cereal) is a pre-cooked (usually steamed) powder to make baby food in less than 2 minutes without cooking it. Usually you mix the baby rice cereal with either some hot water/baby formula/breastmilk and it’s ready to use. Here you are a post with more info about it, let me know if you have any further info!!

      https://www.buonapappa.net/how-to-choose-baby-cereals/

      • Reply
        kimberly
        October 3, 2017 at 7:42 pm

        Would it work if I used rice or oatmeal and then blended it to flour? Or do I have to buy instant rice cereal?

        I appreciate your help 🙂

        • Reply
          Barbara Lamperti
          October 3, 2017 at 8:01 pm

          Hi Kimberly!
          Instant baby cereal doesn’t need to be cooked, that’s why I used it (it’s simply faster!).
          yes, you can use regular rice or oatmeal and blend them to a flour consistency. you might need to cook the puffs a little more than suggested. I would proceed with the same quantities and than simply check in the oven after 30 min if the puffs are ready (they should be crispy enough to be removed easily from the parchment paper without sticking). Let me know how it goes!!! ciao, b

  • Reply
    Jordan
    October 10, 2017 at 3:50 pm

    Could you give me some examples of different fruits and vegetables I couldn’t use instead of kale and apple? My daughter loves them but I would like to try her with other flavours before she gets bored

    Thanks x

    • Reply
      Barbara Lamperti
      November 13, 2017 at 10:33 pm

      Hi! sure! I recently posted another homemade baby puff recipe using zucchini + banana + plums. You can really play with the seasonal ingredients. Another nice combo could be: pear + spinach or banana + broccoli or pumpkin + plums. Let me know how it goes and thank you for following BuonaPappa!! ciao, b

  • Reply
    Priscilla
    January 20, 2018 at 5:56 pm

    Thank you for this recipe.
    I used pears because I did not have applesauce and I also used oatmeal instead of rice flour. After baking mine for 10 minutes there were almost burnt. I did a second batch with the puffs slightly bigger than the first batch and baked for a shorter amount of time about 8 minutes and then reduced the heat but they also turned super crisp and brown within minutes. I couldn’t imagine keeping them in the oven for another 30 minutes even at a lower temperature. Do you have any advice on how to bake them at a different temperature?

    • Reply
      Barbara Lamperti
      January 21, 2018 at 4:13 pm

      Oh, I’m sorry it didn’t go right at the first try,but I’m so happy you didn’t give up and simply tried again changing something. Every oven is different so the cooking times might vary. I have a very very old gas oven that usually runs low. which kind of oven are you using? gas/electric convection..in this recipe the goal is not to cook the puffs but to dehydrate them to make them crisp. that’s why the suggestion is to bake at a very low temperature for a longer time. at what temperature did you try the first and second time? ciao!!! b

    • Reply
      Heather
      February 14, 2018 at 9:27 pm

      I also had horrible luck with this recipe on my 1955 gas oven. Kept burning to a crisp or not cooking thoroughly enough at different temperatures and times. I’ve given up after try two batches.

      • Reply
        Barbara Lamperti
        February 22, 2018 at 10:16 pm

        ouch, I’m sorry ladies to hear that. Dehydrating in the oven is not always simple. It’s a delicate balance between temperature and timing. In addition, being the baby puffs so tiny, few minutes more can make the difference between crisp and burned 🙁
        The recipe in the post is the one I’ve been making for a while for my kids, my sincere suggestion is to check the oven very frequently. I really hope you will be able to enjoy the recipe. Thank you indeed for sharing your experience! ciao, b

  • Reply
    Nicole
    January 22, 2018 at 2:19 am

    Amazing! Made my first batch tonight and can’t wait to make another. My 9month old wolfed down 4 in a row. I used the flax seed substitute and used rice flour instead of the cereal. These are a winner! Grazie mille!

    • Reply
      Barbara Lamperti
      February 22, 2018 at 10:16 pm

      yeah!! I’m so glad to hear that!!!

    • Reply
      Anh
      July 28, 2018 at 5:36 pm

      That’s awesome! Did you use the same amount of rice flour as the recipe stated for rice cereal or did you make an adjustment? I’m thinking about doing that also so I don’t have to use store bought rice cereal

  • Reply
    Yun
    February 10, 2018 at 4:42 pm

    Dear Kimberly , can you advise me for 1/2cup rice cereal is how many grams?
    For the 2egg York , is 2 egg York Plus 2T flax seed and 6T tablespoon ?
    Thanks a lot

    • Reply
      Barbara Lamperti
      February 22, 2018 at 10:23 pm

      I just measured: 1/2 Cup rice cereal is 40gr. and you can use either 2 egg yolk OR, as a substitution, 2 tablespoons flax seeds + 6 tablespoons water. Let me know should you need more information! ciao, b

  • Reply
    Heather
    February 25, 2018 at 4:35 pm

    So these “melt” like a store bought puff does when the baby eats it?

    • Reply
      Barbara Lamperti
      March 22, 2018 at 10:43 pm

      Yes! You just need to bake them correctly, in order to melt they should be dry enough. Let me know if you have any question!! ciao, b

  • Reply
    Ann
    February 25, 2018 at 8:09 pm

    I’m looking to make these and finding a way to pack in the calories for my tiny high calorie diet needed nearly 10 mo old.

    My plan is to use vegetable oil vs coconut. Add in about a tablespoon or so of flax with the 3 egg yolks. Use breastmilk vs water and add in up to a tablespoon of formula powder.

    I’ll let you know how it turns out.

  • Reply
    Eng Su-Anne
    March 8, 2018 at 9:03 pm

    Hi Kimberly,

    Does the texture of the instant rice cereal matter? Most brands of cereal are similar but some have a coaser grain and once I tried the rice cereal from little Freddie’s and that had the most smooth and fine rice cereal. What did you use? And is it okay to use mixed cereals or only rice cereal? We have brands like Gerber, cerelac, bimbosan, little Freddie , Nestle, Bellamy’s, healthy times, hipp.

  • Reply
    Lynn
    March 19, 2018 at 4:42 pm

    Hi. Just tried my first batch and they didnt turn out well. I mistook your 2T flaxseed meal in your recipe for 2 teaspoons.. not sure if that is why it is not working.. the dough melted out into one thin large piece.. and just rather unpleasant.. seemed to be relatively hard.. not sure if my 9mth old is able to eat that.. 🙁

    • Reply
      Barbara Lamperti
      March 22, 2018 at 10:33 pm

      Hi! 2T is Tablespoons, not teaspoons, sorry if I was not clear 🙂 that might be the reason of a super running mix. Let me know if you try again, those puffs are very good! ciao, b

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  • Reply
    Kc
    April 27, 2018 at 3:53 pm

    How long it can keep?

    • Reply
      Barbara Lamperti
      May 30, 2018 at 6:27 pm

      I would suggest one week in an air tight container on the countertop. If you store them in the refrigerator you can extend to 10 days. Ciao!! b

  • Reply
    Lisa
    May 1, 2018 at 12:03 am

    Could you use an actual dehydrator instead of the oven?

    • Reply
      Barbara Lamperti
      May 30, 2018 at 6:31 pm

      oh yes, it will be even better!! I simply used the oven because not everyone has the dehydrator. If you have one, it’s the perfect solution!! ciao, b

      • Reply
        Anh
        July 28, 2018 at 5:41 pm

        How long would you suggest I we keep it in th dehydrator?

  • Reply
    JCM
    May 1, 2018 at 3:45 pm

    Do you think it’s possible to substitute ground millet instead of rice?

    • Reply
      Barbara Lamperti
      May 30, 2018 at 6:32 pm

      yes, it’s a nice substitution and, being rice gluten free too, you should reach the same texture! ciao, b

  • Reply
    Tracy
    June 2, 2018 at 1:52 am

    Do you think I could use buckwheat flour as my little one can’t have rice or oats?

  • Reply
    Alyssa
    June 14, 2018 at 4:47 pm

    I substituted 1 whole egg for the 2 yolks, and I think I did much smaller dots than you (mine were somewhere between pea and black bean sized) – only needed 10 mins at 350 followed by 10 mins at 250. Came out delicious!! Oh and baby likes them too, haha.

    • Reply
      Barbara Lamperti
      July 5, 2018 at 1:24 pm

      Awww, I’m so glad to hear that!! every oven is different and the size of the puffs really makes a difference in the baking time 🙂 but, most important thing, I’m super happy your baby liked them!!!! ciao, b

  • Reply
    Diana
    June 29, 2018 at 3:55 pm

    Thoughts on substituting the rice cereal with cassava flour or coconut flour or quinoa flour? Thank you! Very excited to try this recipe 🙂

    • Reply
      Barbara Lamperti
      July 5, 2018 at 1:19 pm

      All amazing substitutions!! Also millet four is a nice sub! ciao, b

  • Reply
    Diana
    June 29, 2018 at 3:57 pm

    Hi! Thoughts on using cassava flour, coconut flour or quinoa flour instead of rice cereal? Very excited to try this recipe 🙂 thank you!

    • Reply
      Barbara Lamperti
      July 5, 2018 at 1:18 pm

      All amazing substitutions!! also millet flour is a nice sub. Ciao! b

  • Reply
    Corelda
    July 2, 2018 at 4:30 pm

    My baby is allergic to all grains. Wheat, oatmeal and rice.
    Do you have any recipes with snacks I could make him without any of those? It’s been hat do find anything in store that doesn’t have that in it.

    • Reply
      Barbara Lamperti
      July 5, 2018 at 1:15 pm

      Hi! I’m sorry to hear that. I would suggest to use quinoa flour or millet flour. They are technically seeds so your little one should be fine. You can try the baby green puff recipe and switch regular flour with one of the above. Let me know how it goes!! ciao, b

  • Reply
    Katie
    July 14, 2018 at 4:03 am

    Thanks for this recipe! I was wanting to offer a healthy, not messy, feed-yourself food to my 9mo, and beyond Cheerios at breakfast, I was stuck and didn’t want to buy any of the supermarket options. This is just what I needed, a method and ratios to adapt. =) Plus I had everything on hand, and it is using up that container of baby cereal that we were never otherwise going to touch again— win/win!

    This week I made two batches— first “green” with spinach and apple, which the baby and the 2yo liked very well but the 5yo and grownups weren’t so sure. (Maybe it is the coconut oil not going with the spinach?) Nevertheless they are almost gone!

    The second batch are “orange”, with cooked carrots and peaches and fresh ginger, and they are a hit all around. They are a little bit sweet and spicy, like tiny ginger snaps! I also changed the oil the second time to make that flavor recede.

  • Reply
    Shannon
    August 5, 2018 at 10:20 pm

    We started trying puff recipes because my 9 month old is allergic to oats which are in almost all store bought puffs. Yours was the second recipe we tried and we are hooked! She loves them and has eaten 3 batches already and I love the simplicity of making them! Soon to try out with some frozen blueberries and strawberries! When you use seasonal ingredients do you only adjust the baking time or do you sometimes have to adjust the rice cereal/ apple sauce/seasonal offering ratio for the consistency as well?

    • Reply
      Barbara Lamperti
      August 17, 2018 at 8:33 pm

      yeah! I’m so glad you liked the recipe!!! Good question! I try to switch the ingredients keeping the same proportions and simply checking the baking time. Changing the measurements will affect the taste and I try not to do it. Ciao!! b

  • Reply
    Liz
    August 17, 2018 at 12:20 am

    Can these be frozen?

    • Reply
      Barbara Lamperti
      August 17, 2018 at 8:35 pm

      Hi! I would not suggest to freeze the puffs, they will totally change texture and get mushy. ciao!! b

  • Reply
    Nathalie
    August 18, 2018 at 4:53 pm

    Hi! Was wondering if almond flour would work or if it would change the consistency? I’ve read that a lot of baby foods, especially the baby cereals or foods with rice or sweet potato contain high levels of lead and arsenic. I used to buy the Happy Baby puffs but those were found to have high levels as well, which is a shame since my baby loved those! Even the adult cereals, oatmeal and granola has now been found to have high levels of carcinogenic weedkiller. I want to stay away from all rice and grains

    • Reply
      Barbara Lamperti
      August 24, 2018 at 6:16 pm

      You are right, my dear. Picking healthy and not harmful ingredients for our families is getting trickier and trickier…we are now requested to be able to read an ingredients label and understand the meaning..something unthinkable for our moms 20/30 years ago. It’s simply sad.
      Going back to the recipe. The almond flour is a nice substitution. As rice flour doesn’t contain gluten too, I think the consistency will not change. I would definitely try!! Ciao, b

  • Reply
    Lupita
    September 2, 2018 at 5:40 pm

    Hello ❤️,
    I was so excited about this and I don’t want to give up. I have tried to make this twice now but I just don’t know what I’m doing wrong. They look brown on the outside and uncooked in the inside. How are they supposed to look inside?? I’d add a picture if I could but there is not the option to do that.

    Yours look so green and pretty

    • Reply
      Barbara Lamperti
      September 11, 2018 at 10:46 pm

      Hello my dear! Sorry to hear that. The baking part can be tricky, I know. From your description (brown on the sides, uncooked in the center) it looks like you should decrease the oven temperature. Every oven is different (mine runs a bit low as the door is old and doesn’t close perfectly) so you might need to adjust my suggested temperature to your oven. Try to bake at 350 for 5 min only and than reduce to 250 for 40min. I hope it helps, let me know!! Thank you so much for not giving it up!! ciao, b

  • Reply
    Leah
    September 5, 2018 at 1:15 pm

    What are some substitutes for the eggs? We recently found out he his allergic to eggs

    • Reply
      Barbara Lamperti
      September 11, 2018 at 10:49 pm

      ouch, allergies are not fun at all!! I’m allergic to eggs too 🙁
      here you are few options: 1 mashed banana OR 2 T flax seed + 6 T water OR 8 T applesauce (thick, not too running)
      Let me know which one works better for you!!
      Thank you so much for following BuonaPappa 🙂

  • Reply
    Kristina
    September 10, 2018 at 4:22 pm

    The ingredient list is a little confusing as I missed the last part of the write up due to advertising so I thought you were supposed to use 2 eggs plus the flaxseed and water 🙁 They still came out tasting not too bad though but more on the soft side.

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