Easy Homemade Baby Puffs (Healthy Baby Snacks) Recipe
Homemade baby puffs are a great gluten-free and dairy-free baby finger food that can also be made egg free. These healthy baby snacks melt in your mouth and are a great mess-free option for children over 6 months!
Servings: 0
Ingredients
- 1 cup sprouted oat flour or regular oat flour or rice flour
- 1 cup puree of fruits can combine with veggies (such as any combo of bananas, apples, pear, mango, kale, spinach, carrots, sweet potatoes, etc)
- 1 tbsp coconut oil melted
- 2 egg yolks or flax eggs*
- 1 tsp baking powder
- OPTIONAL: 1 tsp spirulina use code GREATGRANDMA10 for 10% off
- IF NEEDED: 1-4 tbsp bone broth or water or breastmilk
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all ingredients (except bone broth) to a bowl and stir until a batter forms. It should resemble a thick pancake batter in consistency. If it's too thick, add bone broth (or breast milk or water) 1 tbsp at a time until it reaches the right consistency. If too thin, add a bit more flour.
- Pour the batter into a piping bag or a plastic resealable bag with one of the corners snipped off.
- Pipe the batter on the baking sheet into circles or any shape you want, making sure they don't touch each other.
- Bake for 8 minutes, turning the baking sheet halfway through.
- Lower the oven temperature to 250 degrees F, then bake for another 20-30 minutes (depending on the shape and size of the puffs), until the puffs are dry to touch and lightly golden on the sides and the bottom. They can get too crunchy and not "melt" if they are baked too long.
- Remove from the oven, transfer to the countertop, and cool completely in the baking sheet. The puffs will firm up more as they cool.
- Once cooled, you can test the puffs to make sure they soften and melt in the mouth before serving.
- Store in an airtight container at room temperature for up to a week.
Video
Notes
Expert Tips
- Allergens: If you’ve already introduced your baby or toddler to common allergens like peanut butter, nut butter, and egg, feel free to use them. If not, opt for a seed butter alternative and/ or a flax egg. Keep in mind that certain fruits like pineapple and strawberries can be allergens. Talk to your pediatrician if you have any concerns.
- Egg Free: For an egg free option, make flax eggs: Mix 2 tbsp flaxseed meal combined with 5 tbsp of water. Let this sit for a few minutes until thick. Add to the recipe.
Storage Tips
- These healthy baby snacks can be stored at room temperature in an airtight container for up to a week. If you have an old baby puff container, store them in there for easy on-the-go access.