Baby Puffs are such a convenient snack to have always around 🙂
Not only they are a lovely snack for a little one, but they can keep him busy for a long time. I don’t even remember when my kids were little the times that I used to prepare dinner with them in front of me in the highchair playing with the baby puffs..more than half on the floor and a tiny part in their belly 🙂
At the grocery store you can find many brands of baby puffs made with organic ingredients and with lovely combos of flavors. Still, you know me, why not preparing them at home so that you can really control the ingredients 100%?
Homemade baby puffs can be loaded with nutrients and crispy enough to melt in your baby’s mouth without any problem. The preparation is very easy (basically blend all the ingredients in a food processor). The tricky part is the baking phase that is closer to dehydration more than real baking: low temperature for a long time.
Today I tried a new mix: spinach + pear + oat + banana. Delicately sweet in flavor, loaded with nutrients. Vitamins + iron + protein…all in one drop!
The recipe can be enjoyed by babies starting from 6 months of age.
The recipe is naturally gluten free as I used oats.
If your baby is allergic to eggs, you can always switch the egg whites with another banana. The final baby puffs will be a bit more moist compared to the puffs with egg whites, but they will still be super yummy.
You simply add the ingredients in a food processor: fresh organic baby spinach, one pear cored but with the peel on, a very ripe banana (the more ripe the better, it will be sweeter!!) oat flour, baking soda, egg whites, coconut oil.
Note on the oat flour. You can buy it at the store or, as I do, you can make it at home from old fashioned oats blended into flour consistency 🙂
Blend all the ingredients into a dense cream.
Using a teaspoon create tiny small dots of mix on a parchment paper on a baking sheet, the size of a bean.
Bake in the oven to 350F/175C for 10 minutes. Reduce the temperature to 250F/120C and bake for additional 30min until crisp.
Let them cool down and remove the puffs with your hands from the parchment paper. Store in an air tight container for 1 week in the refrigerator.
- 2 Tbsp coconut oil
- 2 egg whites
- 1 cup baby spinach
- 1 cup pear chopped in pieces
- 1/2 cup oat flour
- 1 small banana
- 1 tsp baking soda
In a food processor add all the ingredients
Blend up until a smooth cream will be formed (3min)
Using a teaspoon create tiny small dots on a parchment paper, the size of a bean.
Bake to 350F for 10min, reduce to 250F and bake for additional 30min until
Store in an air tight container for 1 week in the refrigerator.
Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!
Spinach Pear Oat Baby Puffs +6M Gluten Free – MySpecialFood.comDecember 9, 2018 at 1:18 am
[…] Baby Puffs are such a convenient snack to have always around Not only they are a lovely snack for a little one, but they can keep him busy for a long time. I don’t even remember when my kids were little the times that I used to prepare dinner with them in front of me in the highchair playing with the baby puffs..more than half on the floor and […] Source: Spinach Pear Oat Baby Puffs +6M Gluten Free […]
Sabrina ChiuApril 25, 2019 at 4:21 am
Excited to try this recipe! Could I use the flax seed egg replacement instead of the egg whites in this recipe?
Barbara LampertiSeptember 26, 2019 at 8:31 pm
Hi! I used the flax seed substitution in another puff recipe and they don’t raise as the egg white one. So, yes, you can use then but they will come out a bit more chewy.
I hope I was helpful, ciao. B
AllisonJune 18, 2019 at 10:18 am
Can I use almond flour instead of oat flour?
Barbara LampertiSeptember 25, 2019 at 6:15 pm
Yes, it’s a lovely substitution. Ciao, b
Sara-Lynn SullivanJuly 17, 2019 at 9:26 pm
Can I make large batches and freeze them?
Barbara LampertiSeptember 25, 2019 at 5:58 pm
Yes, but you will lose the crispiness. Freezing will add moist and water to the puffs. Still yummy, but less crispy 🙂
35 Healthy Spinach Recipes for Babies and KidsOctober 31, 2019 at 5:08 am
[…] 10. Spinach Pear Oats Baby Puffs […]
JillJanuary 18, 2020 at 5:30 pm
Have you used this same recipe with kale instead of spinach? I have some kale left over from your other puff recipe (which was delicious although I used real apple instead of apple sauce and added water bc I misread the recipe but still came out delicious). Thank you!
Barbara LampertiApril 9, 2020 at 1:25 am
Yes, Kale is a lovely substitute!! I’m so glad you liked the recipe 🙂 ciao, b
NaomiMarch 13, 2020 at 5:37 pm
Do you need to use baking power. Baby has a corn allergy. thanks
Barbara LampertiApril 9, 2020 at 1:09 am
I used baking soda to make them more airy inside. You can skip it. They might be a bit more dense, but still yummy! Ciao, b
Spinach Pear Oat Baby Puffs +6M Gluten Free | Buona Pappa – PinterestApril 23, 2020 at 5:20 am
[…] READ FULL INSTRUCTIONS […]
SoniaMarch 22, 2021 at 11:03 am
Going to try these for my baby. What can I use in place of pear?
Barbara LampertiMay 26, 2021 at 7:48 pm
you can substitute pear with a fruit with similar texture and amount of water: peach, apricot, plum, cherry, strawberry, blueberry. Let me know how it goes. Ciao! B
AllanaJuly 11, 2021 at 5:13 am
I’m not sure where I’ve gone wrong with this – I used 1/2 cup roasted pear instead of fresh pear. That’s the only change. Otherwise I followed the recipe exactly. I gave the puffs an extra 10mins at 120C because I used roasted pear which may be more juicy than fresh (and no skin). But they still never crisped up. A bit dense and chewy…
Barbara LampertiDecember 30, 2021 at 2:59 am
Hi! Sorry to hear that. Suggestion. If you see that they are still chewy inside when the baking time is over, switch off the oven and let them cool down completely in the oven. That will dry them out even further. I hope it helps! Ciao, b
SarahAugust 12, 2021 at 8:17 pm
I made these and they were tasty… but not at all melty! They turned out hard as a rock, not at all safe for my 8 month old kiddo! Any ideas why that happened? Thanks!
Barbara LampertiJanuary 6, 2022 at 3:14 am
I’m sorry to hear that! May I ask if they looked or tasted burned? Maybe the oven was too hot for the slow dehydration. Maybe the dots were too small? With testing and testing I found that the size of the dots is important too. It should be not bigger than 1 cm (1/2 inch). I hope it helps! Ciao, B