It is possible to make handmade easy and delicious puffs for babies that are both gluten and dairy-free, and egg-free. If your baby is at least six months old, this is a terrific no-mess snack.
There are a plethora of commercially available Organic Healthy goods, but you’d be surprised at how easy they are to manufacture your easy and delicious puffs for babies at home.
You may also modify the flavor and color of your homemade easy and delicious puffs for babies by using different organic and seasonal vegetables or fruits.
Using kale and apples, I made some “green” puffs today. Gluten, dairy, and refined sugar are all omitted from the recipe.
Read on to know more about this easy and delicious puffs for babies.
Frequently Asked Questions
Are Baby Puffs a Choking Hazard?
Before handing it to your infant, I recommend that you try it first and see if it melts in your tongue. The quantity of moisture in the fruits and vegetables you use can affect how quickly the puffs melt if you follow the recipe exactly.
It’s a lot of joy to see your baby learn how to feed himself or herself and acquire a pincer grasp with finger foods. Make careful to monitor your kid while he or she is eating.
Read also: CONGEE RECIPE – FOR YOUR BABY
To What Extent can you Gauge Whether or not a Baby is Prepared for Puffs?
- When a baby is able to sit up and prove that they are ready for solids, they are prepared for puffs.
- The act of chewing is a sign that someone is eating.
- As a result, they are capable of feeding themselves.
- Every infant is unique, but they often begin at around six months old.
Is it safe for my baby to consume puffs because he doesn’t have teeth yet?
In the event that your child doesn’t yet have any teeth, these handmade baby puffs are safe to eat. You might want to make the puffs smaller (like baby cereal) or chop them up before serving if you’re worried about food poisoning.
Substitutes and Ingredients
You can use almost any fruit or vegetable you have on hand to make these healthy baby puffs. Here are the ingredients and any modifications you can make for these simple homemade baby puffs.
Organic oat flour that has been sprouted: I prefer to feed sprouted or fermented grains to my infant because they are simpler for him to digest. Anti-nutrients like phytates, which impede the absorption of essential minerals, are found in most cereals. To better absorb the nutrients, sprouting breaks down these anti-nutrients (while making the grain more digestible). To make this dish, if you don’t already have sprouted oat flour on hand, you may substitute regular oats flour or brown rice flour.
Read also: Baby puree butternut squash recipe
Fresh fruit purees: You can use whatever fruits and vegetables you have on hand, as well as any other ingredients you choose. In a blender or food processor, mix them all together. They’re created with apple, banana, and kale puree, as you can see in the photographs. The sweetness of these gluten-free baby puffs is derived primarily from the fruits pureed into it. What you can do with your puree is as follows:
- yam, sweet potato
The oil extracted from the coconut: If your kid is tolerant to dairy, you can use ghee as a substitute.
The yolks of eggs: If your baby is allergic to eggs, flax eggs can be substituted! Flaxseed meal and water, 2 tablespoons each.
Sodium bicarbonate of soda: This one without aluminum is my favorite.
Read also: TWENTY HEALTHY HOME-MADE SNACKS FOR BABIES AND TODDLERS
Spirulina: Spirulina is an OPTIONAL component, but it has numerous advantages for the infant, including being a complete protein supply that comes from whole foods. Aside from that, the nutrients it contains, such as iron, calcium, zinc, magnesium, vitamin A, and vitamin B, all contribute to a child’s overall well-being. It’s a staple in my baby’s diet. You can get 10% off with my code: GREATGRANDMA10 if you buy from this brand.
According on the puree you use and whether you use real eggs or flax eggs, the quantity of moisture in these healthy baby puffs will vary. To get a thick pancake batter-like consistency, add 1 tbsp of each of these ingredients at a time, if necessary.
- 1 cup of sprouted oat flour, or standard oat flour, or rice flour;
- 1 cup fruit puree or vegetable puree can be combined (such as any combo of bananas, apples, pear, mango, kale, spinach, carrots, sweet potatoes, etc)
- 1 melted tablespoon of coconut oil
- Flax egg yolks or two yolks from two eggs
- The equivalent of a teaspoon of baking powder.
- Use the coupon GREATGRANDMA10 for 10% off spirulina.
- Bone broth, water, or breast milk might be added as necessary.
Read also: Easy and Healthy Peach Puree for Babies
Method of Preparation
- Line a baking sheet with parchment paper and heat the oven to 350 degrees Fahrenheit.
- Once you’ve got a batter, you can add the rest of the ingredients and mix until they’re evenly distributed. In terms of consistency, it should resemble thick pancake batter.
- It’s a good idea to add bone broth (or breast milk or water) in little amounts until it achieves the desired consistency. If the batter is too thin, you can thicken it up with a little extra flour.
- Snip the corner off of a plastic resealable bag and use it as a piping bag to pipe the batter onto the waffle cones.
- You can pipe the batter into any form you like, just make sure they don’t touch one another.
- The baking sheet should be rotated halfway during the 8-minute baking period.
- Cook for an additional 20-30 minutes (depending on size and form of the puffs) until the puffs are dry to the touch and gently golden on the sides and the bottom, then reduce oven temperature to 250 degrees F. If they’re roasted too long, they can become too crispy and fail to “melt.”
- Baked goods are done when they are cool to the touch on the baking sheet. As they cool, the puffs will harden even more.
- Before serving, test the puffs to see if they’ve softened and melted in your mouth once they’ve been allowed to cool.
- For up to a week, keep in an airtight jar at room temperature.
Gluten, dairy, and egg-free puffs for newborns can be produced at home in a variety of ways, including by hand. This is a great no-mess snack for babies over the age of six months.
Even though the recipe says it’s for babies 6 months and older. You’ll be surprised at how easy it is. To be completely honest, the baking process is the most difficult aspect. Cooked but not scorched, the puffs should be dry and crisp in order to melt in the baby’s mouth much like store-bought ones.