Buckwheat Porridge for Baby Weaning (Dairy-Free)

1. 1 Buckwheat groatspack 800 g ≈ $5.00 15 g
2. 2 Butterpack 180 g ≈ $1.57 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse and dry buckwheat¹ groats, then blend into a fine, lump-free flour.

2. Mix 15 g flour into 120 ml cold water, stir, bring to a boil, then simmer on low heat for 8–10 minutes, stirring constantly, until thick and tender. Blend if lumpy.

3. Remove from heat and cool to 40 °C (104 °F). Thin with breast milk or formula to reach ~150 g total, stirring well. Add 3 g butter² and mix.

4. Test temperature by dripping on your wrist—porridge should feel warm (36–37 °C / 97–99 °F), not hot.

5. Store any leftover thick porridge (without milk/formula) in the fridge for up to 24 hours or freeze in portions. Add milk/formula and oil when reheating; discard any uneaten leftovers.

In short

• A child's portion for ages 1–3; suitable from 4 months. For younger kids, halve it and purée.