Cinnamon crunch kamut puffs

I halved the recipe for these puffy treats from the Allergy Proof Recipes for Kids book. Honestly, I wasn’t sure it was going to win over my toddler, so I reduced the recipe to sample batch size.

I realized that we needed some safe snacking options for stroller rides and quickie “dinner isn’t ready for another five minutes but I’m dying of hunger MOM” moments. I threw together the ingredients on a rainy Sunday afternoon and crossed my fingers that I’d found something other than PC Organic Wheat Squares or toddler Mum Mums for the boy to eat.

If you have a nut or peanut allergy, you’ll already be aware that many cereals are also produced in facilities that handle nuts and may even use the same processing line. Therefore, we’ve never tried Cheerios or name-brand Shreddies or even the “Gorilla Munch” that a friend suggested would be allergy friendly (in small print it said it was produced in a nut facility).

The original recipe calls for dried fruits and seeds, but I haven’t ventured into the exciting world of trying to find products that are totally nut free, so it’s just plain puffs for now. Have you? Give me brand names!

Sidebeef: My one complaint about this cookbook is its heavy use of vegetable shortening. I’m really not a fan of stuffing my kid full of trans fats. For my version, I used olive oil and it worked perfectly.

Overall, I thought that the size of the Kamut puffs was much more grabbable size for snacking than the rice puffs called for by the recipe. Also, Kamut puffs taste really good. Even without the cinnamon topping. No really. For real. And o Kamut is even trademarked to protect it genetic modifications and modern breeding practices.

These were another toddler win!