6–8 months
Buckwheat porridge with apple purée
BreakfastPrep 8 minCook 25 minPortions: 2
Ingredients
- 3 tablespoons of buckwheat groats
- 250 ml water
- 1 apple
Method
- Rinse the buckwheat until the water runs clear.
- Simmer it in the water until the grains break down completely, then mash with a fork.
- Peel and core the apple, cut it into small pieces and cook it in a very little water until it collapses.
- Stir the apple purée into the porridge; add no sugar.
- Let it cool and check the temperature before serving.
Texture
Soft and thick enough to stay on the spoon, with no firm buckwheat grains and no apple skin left.
Serving
Serve warm. Apple is never given raw; in this recipe it is cooked down to a purée.
Preparing for choking safety
Buckwheat grains must not stay firm — cook until they collapse, then mash. The apple's skin and core must be removed, and raw apple is never served.
Key nutrients
FibreProteinCarbohydrate
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.