Summer fruit has definitely an extra flavor that is almost unbeatable, you can really taste the sun. The natural sweetness is at the peak, making it the perfect ingredient for a baby puree.
Today I would like to share with you a complete baby puree’ meal that is a lovely summer baby idea to serve either at room temperature or warm. This recipe is suitable for babies starting from 6 months of age.
Avocados are one of my favorite baby food ingredients, loaded with good fats (Omega 3) and super creamy. I picked the deep purple cherries, I think they are sweeter and with a more intense flavor. I also added millet: a naturally gluten free seed that resembles and tastes like couscous, perfect for little babies as it is super easy to digest.
The consistency of the puree’ is totally up to you and your baby’s taste: you can blend everything up until smooth or simply mash with a fork. If you want to know more about baby food consistency you might be interested in this post too about How to introduce texture in baby food.
You don’t need to cook avocado nor banana nor cherries…so if you prepare the millet in advance you can simply combine the ingredients without cooking!
Cooking the millet is very similar to cooking couscous. Place the millet in a sauce pan and roast it for 1 or 2 min up until the color turns to a light gold. Than add the water. The proportion millet/water is 1:1. So, if you use 1/2 cup millet you will add 1/2 cup water.
Stir, let it simmer, reduce the heat, cover with a lid and cook at low heat for 15 minutes. Remove the lid, “break” the millet with a fork and let it cool down completely.
Meanwhile mash the avocado with the banana in a bowl using a fork. Chop the cherries in tiny pieces. Add 5 Tablespoons of millet and mix.
If you want a creamier consistency, add some thinning liquid. I added 1/4 cup of coconut milk.
If you want a smooth consistency, using an immersion blender or a food processor, blend for 1 minute.
If you have any leftovers you can store them in the refrigerator for up to 2 days. Don’t worry about the color, the avocado will naturally oxidize getting a bit brown. To prevent the oxidation you can save the avocado pit and place on top of the baby puree, it will magically keep the green color bright (it’s the same trick that I use for leftover guacamole!)
For the recipe you will only need 5 Tablespoons of cooked millet. You can use the remaining quantity for a salad or for other lovely millet recipes. Here you are few ideas using millet:
- 1/2 cup millet not cooked
- 1 cup water (to cook the millet)
- 1/2 avocado
- 6 cherries
- 1 small banana
Cook the millet. In a sauce pan add the millet and roast for 1 or 2 minutes up until lightly golden.
Add the water, reduce the heat to minimum, cover with a lid and simmer for 15 minutes.
Remove the lid, stir with a fork and let it cool down.
In a bowl mash the banana with the avocado
Remove the pit from the cherries and chop in small tiny pieces. Add the cherries to the mix.
Add 5 Tablespoons of cooked millet. Mix everything.
For a smoother consistency, puree with an immersion blender or a food processor.
For a creamier consistency add 1/4 cup thinning liquid of your choice. I used coconut milk.