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In the days when my kids were babies, if we were on the go or I needed a light snack for them…baby puffs were such a convenient, fast, and loved baby snack.
When you see how easy it is to make Organic Healthy products at home, you might change your mind about buying them. 😉
You can also change the flavor/color of homemade baby puffs by using different organic and seasonal vegetables or fruits.
This morning I prepared some gluten-free, dairy-free, refined sugar-free “green” puffs using kale and apple.
The puffs were so good that even my 4 and 6 year old kids loved them (they called them “green chips”).
We want the puffs to be cooked (not burned!) dried and crisp so that they will melt in the baby’s mouth, exactly like store bought puffs.
We’ll start with the easy part!
Add all the ingredients to a food processor. baby puffs
In a blender, blend until a smooth cream is formed (4 minutes)
Create tiny small dots on parchment paper using a pastry bag or plastic bag.
For crispiness, bake at 350 degrees for 10 minutes, then reduce to 250 degrees and bake for another 30 minutes.
The procedure I used to achieve the green puffs in the pictures may vary depending on their size and the consistency of your final mix. For example, if your apple sauce is more liquid than mine or if there is residual water from washing the kale, you may need to adjust the baking time accordingly. I recommend checking on the puffs after 30 minutes in the oven (10 minutes at 350 degrees followed by 20 minutes at 250 degrees) to determine their readiness.
To test this, simply tap them with your finger – they should not be sticky. The edges should have a light golden color, as shown in the picture (not brown). Keep in mind that they will become even drier once cooled down.
To make an egg-free recipe, simply replace two egg yolks with two tablespoons of ground flax mixed with six tablespoons of water. 😉
For one week, store in an airtight container on the countertop.
Thank you so much to Gemma for testing my green baby puffs.
