I cannot count the times I gave baby puffs to my kids as an easy snack on the go or while I was preparing meals. Baby puffs not only represent a light snack but a fabulous entertaining for the little ones, almost better than play dough 🙂
Yes, you can find very good baby puffs at the grocery store, but the homemade ones are so easy to make and you can really control every single ingredient and choose the flavor following your baby’s taste.
Today I would like to share a new baby puff recipe: mango and spinach with rice cereals. Done and, as you can see from the images, totally approved by my two lovely testers, Darien and Nolan. They are the cutest, aren’t they?
The procedure is super simple and easy as always.
In a food processor or tall container if using an immersion blender as I did place all the ingredients starting from the mango (yes, you can use frozen one), baby rice cereals, baby spinach, baking powder, egg yolk, coconut oil.
Puree everything to obtain a smooth consistency
Line a baking sheet with some parchment paper and create small dots of mango/spinach mix with a teaspoon. Not too big or the puffs will not bake in the center. Small dots, 1/2 inch max.
Keep going up until you will use all the mango/spinach mix.
Bake the puffs in preheated oven to 375F for 15 minutes, than reduce the heat to 250F and bake for additional 55 minutes.
The baking phase is the tricky one and the one I receive more comments about. The whole idea is to dehydrate the puffs so that they will get crispy inside and melt in the baby’s mouth. In order to do that we are cooking the inside at the beginning (15min to 375F) and than we are dehydrating them at a low temperature (250F). Every oven is different so I would check them halfway. If you see that they are turning too browinsh, turn the heat down to the minimum allowed by your oven and bake them for longer.
Store them on the countertop in an air tight container with some paper towel inside that will absorb any moist. You want the puffs to stay crispy for as long as possible.
Easy to prepare homemade baby puffs with rice cereals, GF
- 1/2 cup rice cereal
- 1/2 cup fresh mango in pieces
- 1/2 cup baby spinach leaves
- 1 tsp baking powder
- 1 Tbsp coconut oil
- 1 egg yolk
Place all the ingredients in a food processor or tall container if using an immersion blender
Puree everything to obtain a smooth cream
Create small dots of 1/2 inch max on a baking sheet lined with parchment paper
Bake to 375F for 15min. Reduce the heat to 250F and keep baking for additional 55min.
Store on the countertop in an air tight container with some paper towel inside to absorb any moist.