Announcements have begun to show that store-bought baby puffs may contain more than the recommended amount of arsenic. These statements can easily be disputed as even homegrown veggies can contain arsenic, but for those airing on the side of caution, these simple puffs can help. I do want to be clear that fed is best, and I do not judge any of your choices.
When I began to search for homemade baby puff recipes, many solutions seemed complicated or contained ingredients that mirrored those in commercial products being called into question. I have been known to make many complicated desserts, but somehow I have always avoided purchasing a pastry bag. Something about needing one for a tiny human didn’t rub me the right way.
These baby puffs are more rustic than a grocery store may present you with, but your little one will thank you all the same. The final product has a texture that can be compared to a roasted sweet potato. Easy for your little one to gum or teeth at, but also easy for you to break into smaller buts if need be (without crumbs).
My daughter and I enjoy fruit and veggie smoothies together a couple of times a week. We often combine berries with spinach and yogurt. I have found that this combination can easily replace a puree with a slight increase in the amount of baby cereal used. When using a fruit or smoothie base I often include peanut butter powder as well. (Please consult your pediatrician for questions regarding how much peanut butter your little one should consume and when.)
Homemade Baby Puffs
Equipment
- Mixing Bowl
- Wood Spoon
- Dinner Spoons
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup Pureed Baby Food
- 1 cup Oat or Barley-based Baby Cereal
- 1 Egg
- 1 tsp Baking Powder
- 1 tsp Flaxseed
- 1 tsp Yogurt
- Optional Seasoning
- Optional Peanut Butter Powder
- Breast Milk, Milk, or Bone Broth as needed
Instructions
- Preheat oven to 350 degrees.
- Combine pureed baby food, cereal, egg, baking powder, flaxseed and yogurt.
- Texture should be equal to a thin cookie dough. Add in optional liquids as needed. More cereal can be added to thicken the mixture as well.
- Add in optional seasoning or spices. (My little lady loves cinnamon in her squash or pumpkin puffs.)
- Prepare a baking sheet with parchment paper.
- Scoop the mixture onto a wooden spatula.
- Scrape bite-sized portions onto the baking sheet with a metal spoon.
- Bake at 350 degrees for 10 minutes.
- Reduce heat to 250 degrees and bake for an additional 15-25 minutes.
- Allow bites to cool.
- Store in a sealed container for up to 7 days.
[…] has off days and things can change in a few minutes. Give that kid (and yourself) a nap and a snack and it’s a clean slate. After some of my son’s toughest moments come the best laughs and […]
I am confused about the cooking temp there’s an error “Bake at 350 degrees for 10 minutes.
Reduce heat to 350 degrees”
It’s the same temp can you clarify. Thank you
Thank you for catching! It should read “reduce heat to 250 degrees”