Recipe: Homemade Baby Puffs

Confetti Size vs. Hand-rolled Size

Confetti Size vs. Hand-rolled Size

Frances started daycare this week and she will be there for lunchtime. The kids have to feed themselves, so I’ve been trying out different finger foods for the last month. It is not going well. Aside from fruit and cheese, everything else gets handed back to me: chicken, pork, tofu, vegetables. Basically, anything good for her that isn’t sweet.

I’d like to send her with something more substantial than just fruit, and more exciting than puffed grains (which she starts to throw like confetti when she’s bored of it). I’m not a big fan of store-bought baby-puffs, even the good kind. They are made using a process called extrusion that destroys most of the nutrients, and contain preservatives and fillers like white rice.  Plus, they’re more of a snack than a meal and I wanted something that would fill her up, if necessary.

So I set about finding a recipe for homemade puffs that would be filling, nutritious and tasty. After a little adaptation, here’s what I came up with.  They happen to be gluten-free and paleo, if you’re into that:

Coconut Bites (adapted from Coconut Mama)

Combine all ingredients and mix to form a dough. One handful of dough at a time, smush into a long rope about as thick as your pinky (or smaller). Cut into bite-sized pieces and scatter on a baking sheet. If you want tiny little puffs, use a clean Play Doh Confetti Maker like I did.

Bake at 350F for 15 minutes, tossing half way through to redistribute, until they begin to brown.  Turn off oven and let puffs sit in oven 5-10 minutes until they have dried out.

Franci loves to put a couple of these in her mouth, get them all soggy and then swallow. If she sees a jar of them on the table, she won’t eat anything else, so beware!


  1. Hey I’ve been searching all over for a coconut flour puffs recipe for my 1 year old and here I am! Is there a way to substitute the nut butter for something else? Also, can I substitute the chia seeds for ground flaxseed?

  2. Kiana, you could try substituting the nut butter with Coconut Manna or Sunflower Seed Butter.

    I think ground flax seed can replace the chia seeds, but keep in mind that you might need to add a little more to maintain the correct moisture ration, as chia seeds very absorbent.

    Let us know what changes you end up making and how they turn out!

  3. What is the shelf life or how do you keep these to last

  4. My son is 15 months and I have trouble getting him to eat stuff..but he will devour puffs and such..would love to make these up with all kinds of healthy ingredients in bulk to last…so I can store them and use as needed ..alot of different kinds….do ever freeze them and have used like all different combinations of fruits and veggies… I am new to all this..but excited to try them.

  5. Jenn, it depends on how much I dry them out before storing. If they are even just a little moist, I store them in the fridge or freezer. The drier they are, the longer they last in the fridge (1-2 weeks depending). You can freeze them for up to 3 months. If they are very crunchy, I store them in a jar on the counter for up to a week.

    My only suggestion to making them in bulk is that one day your son might decide he is over them and will never touch them again. I’ve had that happen to just about all of my bulk baby purees and puffs and one point or another!

  6. I made these & they turned out terribly bitter!! I followed the recipe exactly, too. I’d never eat these myself, no less feed them to my baby! W whole lot of expensive chia seeds went to waste on this! Very unhappy with the awful results!

  7. Kate, I’m sorry the recipe didn’t work out for you. What kind of fruit sauce did you use? If you’re looking to try a different recipe, our Melt-In-Your-Mouth Puffs are popular!

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