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.