How To Make Puffed Oats Food
HOMEMADE BABY OATMEAL
I was looking for oatmeal that was not iron fortified, and found a way to make it myself with some help from the internet. So easy! This powder can also be used in the homemade instant oatmeal recipes you can find here on zaar. I just keep it in a Tupperware container and its ready to go. The original recipe I found on wholesomebabyfood.com called for steel cut oats. But for the life of me, I could not get them ground fine enough, plus it took 10 minutes to cook. Although this is "more processed", it's so much faster!
Provided by jswinks
Categories Breakfast
Time 5m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- In food processor, process oats until they resemble fine powder. (You can use a blender, too, but make in smaller batches).
- Add HOT tap water to desired consistency and stir.
- Mix with fruit, yogurt, etc.
- Always test temperature before feeding to baby!
Nutrition Facts : Calories 38.9, Fat 0.6, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 6.8, Fiber 1, Sugar 0.1, Protein 1.6
PUFFED WHEAT SQUARES
A traditional Canadian treat! Soft and chewy and chocolaty!
Provided by The Schmidts
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Grease a 9x13-inch pan. Place puffed wheat in a large heat-proof bowl; set aside.
- Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove cocoa mixture from heat; stir in vanilla extract. Pour cocoa mixture over puffed wheat cereal; stir until well combined.
- Press puffed wheat mixture into prepared pan. Allow to cool completely before cutting into bars.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 25.8 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 36.9 mg, Sugar 14.3 g
MILLET PUFF COOKIES
I found these at yesiwantcake.com whilst searching for dairy-free goodies for DD. I love the use of the millet--it is hard to find recipes that use puffed millet, and it really adds a special something to the texture of baked goods. I believe the original version used puffed rice instead of millet, and peanut butter (where the blogger i read used almond butter instead). This says to me that the sky is the limit on these little gems :). Enjoy!
Provided by smellyvegetarian
Categories Drop Cookies
Time 18m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside.
- Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together.
- Add dry mixture a little at a time to the wet ingredients, until combined.
- Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart.
- Bake 12-15 minutes or until cookies are set and edges are browned.
Nutrition Facts : Calories 81.2, Fat 3.9, SaturatedFat 1.7, Sodium 74.6, Carbohydrate 11.2, Fiber 1.2, Sugar 5.8, Protein 1.6
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