Most grocery stores sell rice baby cereals or “puffs”. Baby puffs or dry cereals (like cheerios) are perfect for babies that are learning how to eat finger foods because they are big enough for baby to pick up but dissolve easily after a bite or two.
These are the baby puffs you’ve probably seen at the store. But you could also make your own!
Cheese Puff Baby Cereals Recipe
These baby cereals remind me of cheez-its…much healthier baby cheez-its! The texture is not quite the same as what you would buy at the store. They’re actually a little more cracker-y.
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine
- 1/2 cup shredded sharp Cheddar cheese
- 1/3 cup cold water
1. Preheat oven to 325°. Sift together flour, baking powder and salt into a medium size mixing bowl.
2. Put shredded cheddar cheese into a food processor. Sprinkle in two tablespoons of the flour mixture to keep the cheese from clumping together. Pulse until the cheese is finely chopped and the mixture is crumbly.
3. Add the cheese mixture into the mixing bowl with the flour and stir to combine.
4. Use a fork or a pastry blender to cut in butter until mixture is crumbly.
5. Slowly add water while stirring until a soft dough forms.
6. Roll the dough to 1/4 inch thick on a lightly floured surface. Try to get it into a long rectangle shape.
7. Wrap the dough around a rolling pin (like when you make homemade pie crusts) and then transfer it over a cooling rack. Place the cooling rack over a baking sheet lined with parchment paper. Use your finger to press the dough through the cooling rack so you get little square pieces. This method works best if you swipe your finger quickly across the rows. Or, you can just cut the dough into very small pieces (approximately 1/2inch x 1/2inch pieces) using a knife or a pizza cutter. Then, transfer the pieces to a baking sheet lined with parchment paper. Spread the cereal bits so they are in a single layer for even cooking. You can leave the pieces square or roll them into little balls.
8. Bake for 7-10 minutes until crispy. In every batch I get a few that will puff up a little bit and others that just lay flat and cook through. Either is totally normal, just check them frequently so they don’t burn.
When they’re done, remove from the oven and let them cool. If any of the pieces are stuck together, just shake the pan to break them up. Store in an air tight container for up to a week.