My son is such a picky eater, but one thing he loves are those baby puffs you find in the store. It’s basically cereal, but without many of the vitamins and nutrients. In an effort to continue giving him what he’ll actually eat, but also make it healthier and cheaper, I started making my own baby puffs. And you know what? He loves them! Making your own is a great way to sneak in different veggies and fruits, as well as whole grains. I also vary up the shapes to keep it fun. Rather than just making little round dots, I also make sticks and circles. While these will keep for about a week in an airtight container, the recipe makes a lot, so instead of making the entire recipe, I typically make about half of it, then freeze the rest. When it’s time to make more, I simply pull it out and put it in the fridge to defrost. Or, if I don’t have time to defrost it in the fridge, I’ll put the dough (inside a plastic bag of course) in a bowl of water and then change the water several times until it’s defrosted.
Play with different flavors and shapes and you’re sure to have a winner on your hands! (And I’m not gonna lie, I’ve been known to munch on a few myself.)
- 1 cup whole wheat baby cereal
- 1 tbsp coconut oil, melted and cooled
- 2 1/2 tbsp unsweetened apple sauce
- 2 1/2 tbsp pureed sweet potatoes (or fruit or veggie baby food)
- 2 egg whites
- 1 tsp baking powder
- 2-4 tbsp water
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Line a glass with a quart size Ziplock bag.
- Put cereal in a medium mixing bowl.
- In separate bowl, combine coconut oil, apple sauce, sweet potatoes (or baby food veggies or fruit), and egg whites. Stir to combine.
- Add wet ingredients to cereal and stir to combine.
- Add baking powder and 2-4 tbsp of water and stir to combine. (Add water 1 tbsp at a time until the mic reaches a consistency of frosting.)
- Put mixture into an icing bag of Ziplock bag. Snip off the end.
- Pipe pea-sized dots onto parchment paper.
- Bake at 350 degrees F for 10 minutes (rotate the pan halfway through).
- Remove puffs from the oven and turn the oven down to 250 degrees F.
- Bake again until crispy (anywhere from 30-60 minutes).
- Allow to cool completely (to preserve crispiness).
- Store in an air tight container for 5-7 days.