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, 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*
Additional Liquid (if 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 make cleanup easier.
- Mix ingredients: In a bowl, combine all ingredients except for the bone broth (or water/breastmilk). Stir until a thick batter forms, similar in consistency to pancake batter. If the batter is too thick, add the additional liquid 1 tablespoon at a time until the right consistency is reached. If too thin, add more flour gradually.
- Prepare for baking: Transfer the batter into a piping bag or a resealable plastic bag with one corner snipped off to allow controlled shaping on the baking sheet.
- Shape the puffs: Pipe small circles or any desired shapes onto the prepared baking sheet, ensuring the shapes do not touch each other for proper air circulation during baking.
- Initial baking phase: Bake the puffs at 350°F for 8 minutes, then carefully rotate the baking sheet halfway through to ensure even baking.
- Lower temperature and finish baking: Reduce the oven temperature to 250°F (120°C) and bake for an additional 20-30 minutes depending on the size and shape of the puffs, until they feel dry to the touch and are lightly golden on the edges and bottom. Avoid overbaking to keep the puffs soft enough to melt in the mouth.
- Cool down: Remove the puffs from the oven and let them cool completely on the baking sheet at room temperature. Cooling will help them firm up slightly while remaining melt-in-the-mouth soft.
- Test before serving: Once cooled, check that the puffs easily soften and dissolve in the mouth, making them safe and enjoyable for babies.
- Store properly: Keep the cooled puffs in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- You can substitute egg yolks with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for a vegan alternative.
- Feel free to customize the fruit and vegetable puree mix according to your baby’s preferences and seasonal availability.
- If you don’t have sprouted oat flour, regular oat or rice flour can be used as a substitute.
- Use bone broth, water, or breastmilk to adjust batter consistency as needed.
- Avoid overbaking to ensure the puffs remain soft and suitable for babies who are learning to chew.
- Spirulina is optional and adds a nutritional boost, but you can omit it if preferred.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Baby Food
- Diet: Low Fat
