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Fruity Snack Puffs
2022-04-13
https://www.metro.ca/userfiles/image/recipes/fruit-puffs-image-11892.jpg
PT10M
PT1H00M
PT1H10M
Spinach Puffs:Purée pouch with spinach using a hand immersion blender or small food processor. Scrape mix into a bowl and add rice cereal, avocado oil and baking powder, stirring to combine. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.Blueberry Beet Puffs:Purée pouch with beet using a hand immersion blender or small food processor. Scrape mix into a bowl and add rice cereal, avocado oil and baking powder, stirring to combine. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.Pumpkin Puffs:In a medium bowl, combine organic purée pouch, rice cereal, avocado oil and baking powder. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.Portions : 200-240 puffs
1
Metro
0
0
0
0
Spinach Puffs:
128 ml 1 pouch Love Child Apple, Spinach, Kiwi, Broccoli Organic Purée
2 nuggets Selection Frozen Spinach, thawed and squeezed dry
1/2 tasse (125 ml) Gerber Rice Baby cereal
2 teaspoons (10 mL) avocado oil or liquid coconut oil
1/2 teaspoon (2,5 mL) baking powder
Blueberry Beet Puffs:
128 mL 1 pouch Heinz BY Nature Blueberry, Apple & Oat Organic Purée
2 tablespoons (30 mL) raw or cooked beet
1/2 cup (125 mL) Gerber Rice Baby Cereal
2 teaspoons (10 mL) avocado oil or liquid coconut oil
1/2 teaspoon (2,5 mL) baking powder
Pumpkin Puffs::
128 mL 1 pouch Love Child Apple, Sweet Potatoes, Beets, Cinnamon Organic Purée
1/2 cup (125 mL) Gerber Rice Baby Cereal
1/4 cup (60 ml) Irresistibles Frozen Mango Chunks (may change to canned pumpkin)
2 teaspoons (10 mL) avocado oil or liquid coconut oil
1/2 teaspoon (2,5 mL) baking powder
Fruity Snack Puffs
1
Snacks
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME
Ingredients
-
Spinach Puffs:
-
128 ml
1 pouch Love Child Apple, Spinach, Kiwi, Broccoli Organic Purée
-
2
nuggets Selection Frozen Spinach, thawed and squeezed dry
-
1/2 tasse
(125 ml)Gerber Rice Baby cereal
-
2 teaspoons
(10 mL)avocado oil or liquid coconut oil
-
1/2 teaspoon
(2,5 mL)baking powder
-
Blueberry Beet Puffs:
-
128 mL
1 pouch Heinz BY Nature Blueberry, Apple & Oat Organic Purée
-
2 tablespoons
(30 mL)raw or cooked beet
-
1/2 cup
(125 mL)Gerber Rice Baby Cereal
-
2 teaspoons
(10 mL)avocado oil or liquid coconut oil
-
1/2 teaspoon
(2,5 mL)baking powder
-
Pumpkin Puffs::
-
128 mL
1 pouch Love Child Apple, Sweet Potatoes, Beets, Cinnamon Organic Purée
-
1/2 cup
(125 mL)Gerber Rice Baby Cereal
-
1/4 cup
(60 ml)Irresistibles Frozen Mango Chunks (may change to canned pumpkin)
-
2 teaspoons
(10 mL)avocado oil or liquid coconut oil
-
1/2 teaspoon
(2,5 mL)baking powder
Preparation
Spinach Puffs:
Purée pouch with spinach using a hand immersion blender or small food processor. Scrape mix into a bowl and add rice cereal, avocado oil and baking powder, stirring to combine. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.
Blueberry Beet Puffs:
Purée pouch with beet using a hand immersion blender or small food processor. Scrape mix into a bowl and add rice cereal, avocado oil and baking powder, stirring to combine. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.
Pumpkin Puffs:
In a medium bowl, combine organic purée pouch, rice cereal, avocado oil and baking powder. Transfer mix to a piping bag or small freezer bag and trim a 1/4-inch diameter hole off tip of bag. Pipe small mounds the size of large blueberries spaced evenly apart onto 2 large parchment lined baking sheets. Each sheet will hold approximately 100-120 puffs. Bake puffs on top and bottom racks at 200F with convection fan on for 50-60 minutes or until tops feel semi firm. Leave puffs on baking sheets to dry out completely and crisp up at room temperature before storing in a lightly lidded container.
Portions : 200-240 puffs
Source :
Metro
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