Buckwheat & Blueberry Baby Porridge

A naturally gluten-free porridge made with buckwheat groats, smashed blueberries, and brain-boosting flaxseed. Thick and scoopable, this nutrient-dense breakfast introduces babies to new grains and antioxidant-rich berries.
Ingredients
- 60 grams Buckwheat Groats
- 200 ml Whole Milk
- 50 grams Fresh Blueberries
- 1 tablespoon Ground Flaxseed
- 0.25 teaspoon Ground Cinnamon
Instructions
- Rinse the buckwheat groats under cold water.
- Place in a small saucepan with the milk and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the groats are soft and the mixture is thick and porridge-like.
- While the porridge cooks, smash the blueberries with a fork (flatten each one to eliminate the round shape for safety).
- Remove porridge from heat. Stir in the smashed blueberries, ground flaxseed, and cinnamon.
- Allow to cool. The porridge should be thick enough for baby to scoop with hands or a pre-loaded spoon.
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