Related Recipes
Log in!
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Already have an account?
A new way to connect! If you already have a metro account, simply enter your usual credentials to sign in.
What's a moiID identifier?
It's a new secure and unified connection method that will be deployed gradually at Metro, Jean Coutu, Super C, Brunet and Première Moisson.
Visit the help centerImportant
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
