River Cottage Baby and Toddler Cookbook by Nikki Duffy

Author:Nikki Duffy [Duffy, Nikki]
Language: eng
Format: epub
ISBN: 9781408857564
Publisher: Bloomsbury Publishing
Published: 2015-06-03T21:00:00+00:00

SPRING

(March, April, May)

Porridge >

Porridge

Classic oat porridge is hard to beat – filling and sustaining, relatively rich in protein (for a cereal) and a decent source of iron too. However, alternative grains can be used for a hot breakfast and are particularly useful if you’re avoiding gluten (oats contain a protein very similar to gluten). Millet is rich in B vitamins and makes a mild, sweetish porridge that’s very nice with fruit. Quinoa (pronounced ‘keen-wa’) is something of a supergrain, being rich in protein and other nutrients, including iron. It’s a very good choice for vegetarians as the protein it contains is ‘complete’ (it has all the amino acids the body needs). Both millet flakes and quinoa flakes are available from healthfood shops and some supermarkets.

For babies: Do not give sultanas to very young babies as they could be a choking risk.

2 adult servings

100g porridge oats (not jumbo), millet flakes or quinoa flakes

500ml whole milk or water, or a blend of both

Put the oats, millet or quinoa in a small pan with the milk and/or water. Bring to the boil, stirring often to break up any lumps, then reduce the heat to low. Simmer, stirring frequently, for about 3 minutes, until the mixture is thick and the grains tender. Be careful as the thickening porridge can spit while it cooks.

Cool the porridge a little before serving. You can thin and cool it with a splash of cold milk, or stir in some fruit purée. In fact, any fresh, dried or stewed fruit is a good accompaniment (see variation below). A trickle of honey is lovely too, for anyone over 12 months.

Variation

Apple and sultana porridge

This works well with any of the above grains, and is a nice way to sweeten porridge without adding refined sugar. Just add 1 heaped tbsp sultanas to the oats, millet or quinoa before you start cooking them. Then, when the porridge is cooked, stir in 2–3 tbsp apple purée.

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