Ingredients
Method
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Mash the ripe banana in a medium bowl until smooth.
- Stir in the beaten egg, then add the oat flour gradually until a thick, soft dough forms. Fold in the fruit or vegetable puree if using.
- Spoon the dough into a piping bag fitted with a small star tip, or a zip-top bag with a tiny corner snipped off.
- Pipe small pea-size stars or rounds onto the baking sheet, leaving space between them.
- Bake for 18 to 20 minutes, until the puffs are dry and lightly crisp outside and lift easily off the parchment.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Suitable for babies 8 months and up who are ready for finger foods. Always supervise your baby while eating.
No added sugar or salt. For an egg-free version, use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes).
If the puffs are chewy instead of crisp, bake at 300°F for another 5 to 8 minutes until dry all the way through.
Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.