Easy Homemade Baby Puffs (Healthy Baby Snacks) Recipe
These Easy Homemade Baby Puffs are healthy, nutritious snacks perfect for babies and toddlers. Made with sprouted oat flour and pureed fruits and vegetables, they offer a wholesome and tasty option that melts in the mouth. With simple ingredients and minimal preparation, they are ideal for parents looking for homemade baby snacks free from additives and preservatives.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: Approximately 30-40 small puffs depending on size
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Dry Ingredients
- 1 cup sprouted oat flour, or regular oat flour or rice flour
- 1 tsp baking powder
- OPTIONAL: 1 tsp spirulina
Wet Ingredients
- 1 cup puree of fruits and/or vegetables (such as bananas, apples, pear, mango, kale, spinach, carrots, sweet potatoes – any combo)
- 1 tbsp coconut oil, melted
- 2 egg yolks, or flax eggs*
Additional Ingredients (As Needed)
- 1-4 tbsp bone broth, or water, or breastmilk
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the batter: In a medium bowl, combine all the ingredients except for the bone broth (or water or breastmilk). Stir until you achieve a thick pancake-like batter. If the batter is too thick, add the liquid one tablespoon at a time until you get the right consistency. If too thin, add a little more flour.
- Pipe the batter: Spoon the batter into a piping bag or a resealable plastic bag with a small corner cut off. Pipe the batter onto the prepared baking sheet in small circles or any desired shape, spacing them so they do not touch.
- First bake cycle: Bake the puffs at 350°F for about 8 minutes. Halfway through baking, turn the baking sheet to encourage even cooking.
- Lower the temperature and continue baking: Reduce the oven temperature to 250°F (120°C) and bake for an additional 20 to 30 minutes, depending on the size and shape of your puffs. They should be dry to the touch and lightly golden on the edges without becoming too crunchy.
- Cool the puffs: Remove from the oven and transfer the baking sheet to the countertop. Allow the puffs to cool completely on the sheet. They will firm up as they cool but will remain soft inside to ensure they melt in the mouth.
- Test and store: Once cooled, test a puff to ensure it softens easily when eaten. Store the puffs in an airtight container at room temperature for up to one week.
Notes
- Flax eggs can be used as a vegan substitute for egg yolks by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting it gel for 5 minutes.
- If using spirulina, add only 1 tsp as it is potent in flavor and nutrients.
- The puree can be customized depending on your baby’s preference and dietary needs; combining fruits and veggies increases nutrient variety.
- Adjust liquid quantities carefully to maintain batter consistency similar to thick pancake batter.
- Do not overbake to keep the texture soft and melt-in-the-mouth, which is important for baby snacks.
- Store puffs in an airtight container to retain freshness and avoid moisture absorption.
