Homemade Probiotic Veggie Puffs for Babies

Roan loves snacks he can feed himself. I wanted an alternative to the baby puffs that are full of sugar, GMO wheat, and “natural flavor”…whatever that means! I wanted to avoid the empty calories, opting instead for something packed with nutrition.

I found this recipe for homemade baby puffs and tweaked it just a little. You could adjust it based on what your baby needs, but this is the recipe that works for us right now. Puffs are ideal for a baby who is sitting up independently and has started to chew food instead of swallowing immediately.

This baby cereal is organic and non-GMO, and its packed with probiotics, vitamins and minerals. This particular one is multi-grain, but there are gluten-free brown rice cereals available!

If you are struggling to get your baby to eat vegetables, this is a great way to sneak in those nutritious veggies! I love to use purees like this one that has several kinds of vegetables, but you can use any kind or even homemade.

Roan LOVES them!

Homemade Baby Puffs (adapted from Kanga n Rue)

1 cup Happy Baby organic probiotic baby cereal

1 T unrefined coconut oil

2 T applesauce

1 4oz pouch or jar of vegetable puree

2 egg whites

1 t baking powder

2-4 T filtered water

Preheat the oven to 350 degrees and line a few baking sheets with parchment paper.

-Melt coconut oil on low heat and pour in a small mixing bowl.
-Add apple sauce, pouch of veggies, and egg whites to the oil and mix. I suggest letting your egg whites come to room temperature before adding it to the coconut oil!
-Add wet ingredients to rice cereal in a large mixing bowl and combine.
-Add 1 teaspoon of baking powder and 2-4 tablespoons of water and mix. Amount of water needed may vary based on type of rice cereal used and the consistency of your purees. Add each tablespoon one at a time. If it’s too watery, add more rice cereal. I added 3 tablespoons on my last batch, but 2 the time before. Just adjust as needed!
-Put your batter into a ziplock bag, twist the top to push the mixture down into one corner of the bag, cut off the tip, and pipe pea-sized dots onto parchment paper. I actually pipe mine a little bigger because I find they cook down to about pea size. Maybe nickel size?
-Bake at 350 degrees for ten minutes (rotating pan half way so they cook evenly).
-Remove puffs from the oven and turn the oven down to 250 degrees.
-Bake again until crisped through, or 30-60 minutes. Our oven runs hot so mine only took about 25 minutes!
-Let cool completely and store in an air tight container for 5-7 days…or longer if kept in the fridge!

*Cook time may vary. Cooling puffs completely before storing them will help prolong their crispiness. Roan likes them a little soft!

Let me know if you make these puffs by tagging me on instagram @thegallagherhomestead or commenting below! Hope your babies love them!

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