I recently posted an homemade baby puffs recipe using greens (kale + apple) dairy and gluten free (check out the recipe here) I thought it would be nice to add a fruity version, this time dairy and egg free!
Baby puffs are such a wonderful and basic snack for your little one that having more than one recipe might be useful 🙂
To substitute the egg I added a ripen banana (for extra natural sweetness too!!) and I used some seasonal organic plums from the Farmer’s Market but you can use any seasonal organic fruit you can find locally (peaches, apricots, mango…)
Grain: I decided to use Oat baby cereal but any baby cereal you like will work.
If you look at the ingredients these puffs are an healthy and balanced snack for your baby. They can be served staring from 6 months of age.
The procedure is very simple. You start prepping the zucchini and the plums: finely grate the zucchini, squeeze them in your hands to remove the extra water. Cut the plums in pieces
Add all the ingredients in a food processor or food blender: zucchini + plums + banana + oat baby cereal + coconut oil + baking powder. Blend up until smooth
Using a chef pastry bag or a simple zip bag with a cut in a corner pipe the puff mix on a parchment paper crating small dots, as big or small as your baby’s taste and age.
Meanwhile preheat the oven to 350F. Bake for 10 minutes. Than reduce the temperature to 250F and keep baking for additional 30 minutes. You want the puffs to dehydrate and get crisp enough to melt in your baby’s mouth 😉 They should be easily removable from the parchment paper without leaving residuals.
The storage is simple: in an air tight container in the pantry for one week or in the refrigerator for up to three weeks, but I’m sure they will be gone way before that!!!
Leave me a comment below if you would like to see more “homemade puffs” recipes 😉
A special THANK YOU goes to the lovely Gemma that is such a good eater and an adorable baby!!
- 1 Tbsp coconut oil
- 1 small banana
- 1/2 cup plums
- 1/2 cup grated and squeezed zucchini
- 1/2 cup oat baby cereal
- 1 tsp baking powder
- 2 Tbsp water, if needed
Finely grate the zucchini and squeeze out the excess water with your hands.
Chop the plums in pieces (leave the skin).
Add all the ingredients in a food processor and blend to obtain a smooth consistency.
Using a chef pastry bag or a food plastic bag with a cut in one corner pipe small puffs (pea size) on a parchment paper leaving some space in between.
Bake at 350F for 10 minutes
Reduce the temperature to 250F and keep baking for 30min until crisp.
Store in air tight container for 1 week/10 days or in the refrigerator for up to 3 weeks.