Buckwheat Baby Food Recipes and Guidelines

Good

% Daily Values based on a 2,000 calorie diet

Step 1

It's not related to wheat in ANY way (because it's not a type of grass). Neither is it a grain.

Step 2

Buckwheat flour should always be kept in the fridge.

Step 3

The groats should be kept in a cool, dry place - but if you live in a warm climate (or you like to keep your home toasty!), then we'd recommend storing buckwheat groats in the fridge too!

Step 4

Stored properly, they will last for up to a year.

Step 5

It also contains LOTS of important minerals.

Step 6

With your doctor's consent, we'd recommend introducing it from around 7 to 8 months of age.

Step 7

The following work for raw buckwheat groats, or for toasted buckwheat (kasha).

Step 8

Simply rinse buckwheat groats under running water.

Step 9

Place one part buckwheat with two parts boiling water or homemade broth into a pan.

Step 10

Bring to the boil, cover, and simmer gently for 15 minutes.

Step 11

Remove from the heat and stand, covered, for 5 more minutes.

Step 12

TIP If you want to use the cooked buckwheat as a porridge, use 3 parts liquid instead of 2. This will provide a runnier texture. You can also try using milk instead of water, for a creamier result.

Step 13

You may notice that the on the packet are different to this.

Step 14

If you prefer a little more texture, then cook for a shorter time and drain any liquid that remains in the pan.

Step 15

Heat a little oil in a pan over a medium heat.

Step 16

Add the toasted buckwheat (kasha) and 1 beaten egg.

Step 17

Stir immediately and constantly, breaking up any lumps.

Step 18

Continue to cook, stirring well, until all the 'grains' are separate and dry.

Step 19

The egg creates a glossy coating that stops the groats from sticking together. Once they are properly coated, you can add the liquid and cook your buckwheat as usual, following the directions above.

Step 20

Serve cooked buckwheat for breakfast instead of oatmeal. Stir in baby's favourite fruit puree for added sweetness.

Step 21

TIP Start this recipe a day ahead!

Step 22

Place the buckwheat into a small bowl and pour in the water. Leave to soak overnight

Step 23

The next morning, drain the mixture (we use a sieve for this), then place in a food processor.

Step 24

Pour in the milk and process the mixture briefly, until almost smooth.

Step 25

Transfer to a small saucepan and cook over a low heat for around 6 to 10 minutes, stirring occasionally, until the desired texture is reached.

Step 26

Whilst the mixture is cooking, mash the banana thoroughly.

Step 27

Remove the cooked buckwheat from the stove and stir in the mashed banana. Cool to a safe temperature and serve.

Step 28

Mix the flour and baking powder in one bowl.

Step 29

In another bowl, beat the egg into the milk. Stir in the coconut oil.

Step 30

Gradually whisk the liquid into the dry mixture.

Step 31

When the mixture is thoroughly combined, stir in the blueberries.

Step 32

Heat a little oil in a frying pan .

Step 33

Ladle the batter into the pan, forming 3 standard pancakes or 6 mini ones.

Step 34

Cook for a few minutes until golden, turn carefully and cook for a few more minutes until done.

Step 35

If you are in a cold room/climate, the coconut oil may be solid. If so, warm it gently until it has melted before stirring it into the milk mixture.

Step 36

TIP Start this recipe a day ahead!

Step 37

Place the buckwheat groats into a small bowl and cover with water. Leave to soak overnight.

Step 38

Drain the groats the next morning and place in a blender. Add all the other , plus an extra 1/2 cup of water.

Step 39

Blend , adding more water if needed, to create a smooth batter.

Step 40

Heat a little oil in a skillet and ladle the mixture into the pan to create 4 pancakes.

Step 41

Cook for a few minutes on each side, until golden brown.

Step 42

Heat the oven to 360 deg F (180 deg C).

Step 43

Heat a little olive oil in a frying pan and saute the chopped onion until soft.

Step 44

Place the cooked onion, buckwheat, egg and carrot into a blender and pulse until well mixed.

Step 45

Roll the mixture into balls, then place them on a baking sheet lined with parchment paper. Flatten each ball so it resembles a patty.

Step 46

Bake for 10 minutes, then turn carefully.

Step 47

Return to the heat and bake for a further 10 minutes, until hard on the outside.

Step 48

Puree half of the butternut squash and dice the rest.

Step 49

Heat the olive oil in a pan and saute the onion and garlic until tender.

Step 50

Add the buckwheat groats and cook, stirring, for a few minutes.

Step 51

Pour in the apple juice and cook, stirring occasionally, until most of the juice has evaporated.

Step 52

Stir in the coconut milk, all the squash (diced and pureed), chicken broth, turmeric and paprika.

Step 53

Bring to a boil, then lower the heat and simmer for 25 mins, stirring often.

Step 54

Cool a little and serve.

Step 55

If you decide to save some to reheat later, add a little extra broth or water to loosen the mixture up again.