I don’t like calling this “baby cereal” because this cereal is for everyone. Adults and older children can dress it up with bananas, date sugar, toasted nuts, sliced apples, milk, maple syrup, blueberries, or whatever.
The grains were chosen because they are the least allergenic and the easiest to digest. Try to find organic varieties if possible.
Created by: Chef Keith Snow
Choose one: 1 cup short-grain brown rice 1 cup millet 1 cup quinoa 1 cup sweet brown rice Toast grain Place grains in a fine strainer; rinse and drain. Oven toasting: Preheat oven to 350 degrees F. Spread grains on a cookie sheet and toast in the oven until they give off a nutty aroma (12 to 15 minutes). Skillet toasting: Place washed grains in a large skillet on burner and toast on medium heat, stirring constantly, until grains give off nutty aroma (about 5 to 8 minutes). Let toasted grains cool, then store them in a sealed container. Grind grain For optimum nutrition, grind the grains in a small electric grinder or food processor just prior to using; once a grain is ground it begins to lose nutritional value within 24 to 48 hours. Store the whole toasted grains in labeled, sealed containers and grind the amount you need before cooking. Cook ground grains into cereal. Baby-size portion of cereal: Mix together 2 to 3 tablespoons of ground cereal and 1/2 to 3/4 cups water and a pinch of sea salt in a small pot. Bring it to a boil. Reduce heat to low and simmer, covered, for five minutes.
Family-size portion of cereal: For four adult-size servings, use 1 cup ground grains, 3 to 4 cups water and 1/4 teaspoon salt. Combine cereal, water, and salt in a pot; stir with a whisk and bring to a boil. Reduce heat to low and simmer, covered, for 10 to 12 minutes. A flame-tamer or heat deflector used while simmering will help prevent scorching or sticking.
Preparation time: eight to 15 minutes for toasting; five to 12 minutes to cook cereal Makes four adult-size portions of cereal.