Variety is so important in a baby’s diet. Adding amaranth to your rotation of grains gives you choice and a new mix of minerals and vitamins.
PREP TIME: 5 mins, plus overnight soaking
COOK TIME: 40 mins
½ cup amaranth
1 teaspoon plain yogurt or kefir
1 Put the amaranth, yogurt, and scant 2 cups warm water in a medium saucepan and let soak, covered, for at least 7 hours or overnight.
2 Bring to a boil over high heat, then reduce the heat to low and simmer,
covered, for 40 minutes, stirring occasionally so the amaranth doesn’t clump to the bottom of the pan. If using a blender with a plastic container, let the amaranth cool completely before blending.
3 Transfer the amaranth to a blender and blend for 1 minute until smooth. Serve warm, reheating if necessary.
STORAGE: Refrigerate the cooled purée for up to 3 days or freeze in cubes for up to 3 months.