WEANING RECIPES AND DIET

March 30, 2009, 6:24 am

Here you will find instructions for cooking the following foods for weaning:

• Amaranth • Rye

• Buckwheat • Sago

• Millet • Tapioca

• Oats • Vegetable and fruit juices

• Rice

If your baby is chemically sensitive, use filtered or bottled water.

Amaranth

Serve puffed amaranth, mashed with a little water.

Buckwheat

40 g (1 1\2 oz) buckwheat flakes 300 ml (A pint) water

Stir the flakes into the water in a saucepan and bring to the boil. Simmer for 5 minutes, stirring occasionally.

To cook in a microwave, put the flakes and water in a large, covered bowl. Heat at full power for VA minutes. Stir, then heat at full power for a further VA minutes. Leave to stand for 10 minutes. Make sure that the mixture is cool enough before serving.

Millet

65 g (2 1\2 oz) millet flakes 300 ml (1\2 pint) water

Mix the flakes into the water in a saucepan. Bring to the boil, stirring all the time, until the porridge thickens. Turn off the heat. Cover tightly and leave to stand in a warm place. Thin with water if necessary before serving.

To cook in a microwave, follow the instructions for Buckwheat (above).

Oats

40 g (11\2 oz) porridge oats 300 ml (1\2 pint) water

Stir the oats into the water in a saucepan. Bring to the boil and boil for 1 minute, stirring.

To cook in a microwave, follow the instructions for Buckwheat (above).

Rice

Either cook ordinary rice (white, for preference) in water and liquidise with boiled water to a fine puree, or give ricecakes or plain rice puffs, salt and sugar-free (Kallo brand available from wholefood shops). (Baby must be able to chew to take these.) Alternatively, cook 50 g (2 oz) rice flakes in 300 ml (1\2 pint) water, following the instructions given for Buckwheat (above).

Rye

Give Ryvita Original Crispbread if the baby can chew, or soak the crispbread in water, mash it a little and give it by spoon.

Sago

25 g (1 oz) pearl sago 300 ml (1\2 pint) water

Mix the sago and water in a saucepan. Bring slowly to the boil, stirring constantly, then cover and allow to simmer gently for 5-10 minutes, stirring frequently. The mixture will turn clear and soft when ready. Add more water if necessary.

Tapioca

20 g (3\4 oz) pearl tapioca 300 ml (1\2pint) water

Follow the instructions given for Sago. Vegetable and fruit juices

You can make your own vegetable and fruit juices by simmering a 25-50 g (1-2 oz) piece of vegetable, or 50 g (2 oz) dried or fresh fruit in 600 ml (1 pint) water, then straining for a thin, flavoured drink, or liquidising for a thicker juice.

Fennel, carrot and parsnip can be popular drinks. Try also apricot, fig or prune fruit drinks.

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