Dairy- and gluten-free, complex in texture and flavor, this recipe is gentle on the digestive tract and can be enjoyed by all family members 7-months and up.

Gallery

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Combine millet, amaranth, quinoa, and brown rice in a bowl and rinse in warm water thoroughly, changing water 2 or 3 times.

  • Stir soy milk, water, and oil together in a baking dish. Stir sea salt, roasted garlic, and dill into the soy milk mixture; add grains mixture and stir gently.

  • Bake in preheated oven until most of the liquid is absorbed, 30 to 45 minutes.

Cook's Note:

You may substitute brown rice with barley for creamier texture, but the recipe will then contain gluten.

If baby is not ready for chunky texture, blend prior to serving.

This makes approximately 12 baby-sized servings.

Will freeze well in ice-cube trays for baby. After thawing, add 1 tablespoon hot liquid per cube and serve warm.

Nutrition Facts

239 calories; protein 7.6g; carbohydrates 37g; fat 6.7g; sodium 257.1mg. Full Nutrition
Advertisement
Advertisement