Wednesday, October 17, 2012
Baby Food: Barley Cereal
Here is another great and easy baby food recipe. This recipe is courtesy of the book, Easy Gourmet Baby Food 150 Recipes for Homemade Goodness By Chef Jordan Wagman & Jill Hillhouse, BPHE, RNCP. This has been one of Xavier's favorite cereal recipes and it is great to mix with different fruits.
To Make Barley Flour
In a saucepan over low heat, toast barley until aromatic, 3 to 5 minutes, stirring often to prevent burning. Remove from heat and set aside until completely cool. Transfer to a blender/coffee grinder, in batches if necessary, and pulse until desired texture is achieved, about 4 minutes. Store in an airtight container in the refrigerator.
Nutrition Tip About Barley
" There are three different ways of buying barley: hulled barley, pot barley and pearled barley. Pearled barley is the most refined because it has had most of the outer bran and germ layer removed. On the scale, hulled barley has only had the tough outer hull polished off and so it retains virtually all of its fiber and polynutrients. Pot barley is somewhere in the middle. Flour made from hulled barley can be used in this recipe but be sure to double the cooking time to about 40 minutes, because this version has been tested using pearled barley. "
- Wagman and Hillhouse
- 3 Cups Water
- 3/4 cups Barley Flour
- In a saucepan, bring water to a boil over medium-low heat. Whisk flour into water and continue to cook, whisking often, until mixture is thick and flour is fully cooked, from 20 to 40 minutes. Remove from heat and let cool until warm to the touch. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.