These dairy-free, nut-free homemade strawberry kiwi baby puffs are a perfect snack for at home or on the go! They are mess-free, tasty, and not to mention, nutritious!
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These strawberry kiwi baby puffs are another take on the spinach apple puffs that I previously shared! I love the versatility of these puffs with all of the flavor combo possibilities! The strawberries add a bright pink color and I love knowing that these snacks are a great source of fiber and vitamin C!
WHAT YOU’LL NEED
Here is what you’ll need to make these strawberry kiwi baby puffs:
- Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these strawberry kiwi puffs gluten-free.
- Strawberries: The main source of sweetness for these puffs. Try to use strawberries that are ripe, sweet, and not sour.
- Kiwi: Tangy fruit for added flavor.
- Egg Yolk: Used as a binder to help the puffs maintain their shape.
- Oil: I used extra light tasting olive oil. Any other mild tasting oil works as well.
- Baking Powder: Leavening agent to help the puffs rise.
PROCESS
- Blend all of the ingredients together until smooth.
- Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off.
- Pipe out small dime-sized circles onto a pan lined with parchment paper and bake at 350 degrees F for 10 minutes. After 10 minutes, reduce the temperature to 250 degrees and bake for another 10-15 minutes.
- Let them fully cool and serve!
STORAGE INSTRUCTIONS
Once cooled, store the puffs in an airtight container for up to 5 days. These puffs may also be frozen, but the texture may be slightly different when thawed.
SUBSTITUTIONS
- Eggs: For an egg-free version, substitute the egg yolk with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Strawberries/Kiwi: You may replace this fruit combo with any puree! If you are using a different fruit and/or veggie combo, puree them first and measure out ½ cup of that puree to blend together with the other ingredients.
- Oil: I used extra light-tasting olive oil in this recipe, but you may use coconut oil or any other mild-tasting oil.
RECIPE NOTES
- These puffs do not melt in your mouth the same way the store-bought ones do (since those are usually freeze-dried), but they are pretty soft and easy for baby to break down! They break down pretty easily with saliva but use your discretion to decide if you are comfortable offering them to your baby. Try testing a few in your mouth first to see how easily they break down!
- The batter should be a smooth consistency, similar to that of a pancake batter. It should be easy to pipe out into small circles. There should be no chunks in the batter.
- When it comes to baking these puffs, oven temperatures vary, so check on them a few minutes after lowering the temperature. You will know that they are done when they are dry to the touch and leave no sticky residue on your fingers.
- Depending on the type of blender you are using, it might be good to blend the oats into a flour first before adding in the other ingredients. This recipe makes a small amount of batter, so it might be hard for a larger blender to break down the oats with such little batter. I love using this nutribullet blender to blend the ingredients into a smooth batter!
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Strawberry Kiwi Puffs
These dairy free, nut free homemade baby puffs are a perfect snack for at home or on the go! They are mess free, tasty and not to mention, nutritious!
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Servings: 4 servings
Ingredients
- ½ cup old fashioned rolled oats
- 6-8 medium strawberries
- 1 kiwi
- 1 egg yolk
- ½ tbsp oil mild tasting
- ½ tsp baking powder
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Blend all of the ingredients together until smooth.
- Pour the mixture into a piping bag or Ziploc bag with the corner tip cut off.
- Pipe out small dime-sized circles onto a pan lined with parchment paper and bake at 350 degrees F for 10 minutes. After 10 minutes, reduce the temperature to 250 degrees and bake for another 10-12 minutes.
- Let them cool and store in an airtight container at room temp!
Notes
- These puffs do not melt in your mouth the same way the store-bought ones do (since those are usually freeze-dried), but they are pretty soft and easy for baby to break down! They break down pretty easily with saliva but use your discretion to decide if you are comfortable offering them to your baby. Try testing a few in your mouth first to see how easily they break down!
- The batter should be a smooth consistency, similar to that of a pancake batter. It should be easy to pipe out into small circles. There should be no chunks in the batter.
- When it comes to baking these puffs, oven temperatures vary, so check on them a few minutes after lowering the temperature. You will know that they are done when they are dry to the touch and leave no sticky residue on your fingers.
- Depending on the type of blender you are using, it might be good to blend the oats into a flour first before adding in the other ingredients. This recipe makes a small amount of batter, so it might be hard for a larger blender to break down the oats with such little batter. I love using this nutribullet blender to blend the ingredients into a smooth batter!
Nutrition
Nutrition Facts
Strawberry Kiwi Puffs
Amount per Serving
Calories
352.95
% Daily Value*
Fat
15.11
g
23
%
Saturated Fat
2.73
g
17
%
Trans Fat
0.03
g
Polyunsaturated Fat
4.03
g
Monounsaturated Fat
7.41
g
Cholesterol
195.3
mg
65
%
Sodium
226.52
mg
10
%
Potassium
560.71
mg
16
%
Carbohydrates
47.49
g
16
%
Fiber
8.26
g
34
%
Sugar
12.2
g
14
%
Protein
9.7
g
19
%
Vitamin A
347.37
IU
7
%
Vitamin C
126.7
mg
154
%
Calcium
204.26
mg
20
%
Iron
3.01
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!
I make these all the time! My baby loves them!
Can these be made without the egg yolk? My baby has an egg allergy
Hi Cathy, a flax egg works as a good replacement in place of the egg yolk!
How long do they store for?
Hi Alisha! These can be stored in an airtight container at room temperature for up to 5 days. I hope that your little one enjoys them if you try them out!
Not too difficult to make. Since the batter is very, very runny, it would help to cut less than 1/2 an inch off the piping bag. On my second try, I was able to create decent shaped discs.
Do you leave the puffs inside the oven when you lower the temp? Or do you have to take them out of the over wait for it to cool, put it at 250 and then put the puffs back in?
Hi! I leave them in the oven as the temperature drops, so really they are still cooking as the temperature fully drops to 250F. I hope that your little one likes them if you try them out!
is it supposed to be wet and sticky on the inside? I’ve cooked them for 15 mins extra and every time I pull them out it’s still wet looking on the inside. tastes great just don’t know if it’s safe for my baby.
Hi Amanda! They shouldn’t be wet and sticky inside and should be more on the drier side. Was the batter thick or loose when you were piping out the puffs?
Figuring out how to pipe such a runny batter was tricky, but I soon figured out a technique that worked to make (somewhat) even shapes. Great recipe, and my 7 month old loves them! I didn’t have a kiwi on hand, so guesstimated the amount of blueberries and banana I should substitute to make a similar texture. It worked like a charm!
I’ll be using the bones of this recipe to try different flavors.. apple cinnamon is next on my list of experiments!
Thanks for sharing your feedback Ivy! I’m thinking it might have been too many strawberries added in, I might update the recipe to specify cups of chopped strawberries since strawberry sizes vary so much and can add more moisture. I’m glad they still turned out!
my daughter loves them. so does my husband, I have to hide them from him, lol!
can we freeze them?
Haha I’m so glad to hear that! Yes, these can be frozen in an airtight container and then thawed out to serve😊