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Veggie Rice Puffs

These tasty little puffs are an ideal on-the-go meal or snack. Make them ahead, freeze them and toast as needed for a nutritious meal. This recipe, which uses vitamin and mineral-rich brown rice, provides baby with essential nutrients including magnesium, phosphorus, zinc, niacin and vitamin B6. Magnesium and phosphorus are factors in normal bone development, while zinc, niacin and vitamin B6 are factors in energy metabolism and tissue formation.

Veggie Rice Puffs




Yield
Makes about 30 pieces.


Ingredients

  • 1 cup (250 mL) cooked brown rice
  • 1/2 *zucchini, grated
  • 1/4 cup (50 mL) frozen peas, thawed
  • 1/2 cup (125 mL) milk
  • 1/4 cup (50 mL) brown rice flour
  • 2 tbsp (30 mL) melted butter 

Directions

  1. Preheat oven to 350°F (180°C).
  2. In bowl of food processor, combine rice, zucchini, peas, and milk, process until smooth. Stir in flour and butter until well combined.
  3. Spoon dough into 1-inch (2.5 cm) balls in a single layer on a parchment-lined baking sheet; flatten slightly. Bake in the centre of the oven until firm and golden brown on the bottom, about 20 minutes.

Notes

Try substituting grated carrots in place of zucchini. Carrots pack an additional punch of vitamin A, which is important for the health of the bones, teeth and skin.

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