As a photographer, I love puffs. It’s an easy way to get a cute child to stand still long enough to take a sweet photo. Puffs are also awesome for practicing motor development, that pincer grasp is very important to master with baby led weaning. Puffs melt in a baby’s mouth so the choking hazards are minimized.
Between 8 and 12 months, your baby will develop the pincer grasp, which means he’ll be able to pick up smaller objects (like pieces of food) between his thumb and forefinger. To help your baby practice his pincer, scatter some puffs on his high chair tray and let him feed himself.
I set out looking for a home made puff recipe and found most were full of stuff I didn’t like, sugar and eggs. So I made my own. I failed a few times, and these are nowhere near as pretty as the store bought star shaped puffs. But these are healthy, taste good and EASY to make. This recipe would work with any veggie or fruit you have! You can use apple sauce or baby food, oh an avocado would be nice. I’ve been feeling tropical fruits lately, so we did tropical fruit purees today. Seal in an airtight container and these should last a week, but we eat them faster.
For more information about the Flax Egg – Minimalist Baker’s recipe works best!
- 1 cup Organic Oatmeal Cereal or brown rice cereal. (We use Earth's Best)
- 1 tbsp Coconut Oil
- 4 ounces pureed fruits or veggies.
- 1 flax egg. (1 Tbsp flaxseed meal (ground raw flaxseed) 2 1/2 Tbsp water - mix - sit 5 mins)
- 1 t baking powder
- 4 Tbsp breastmilk, juice, or filtered water
- Mix all ingredients together, pipe onto parchment paper, bake at 375 degrees Fahrenheit for 10-15 minutes. If you like them chewy and moist, stop here. If you want that crisp puff texture, turn the oven down to 275 and bake for an additional 45-55 minutes. Easy right?