Buckwheat porridge for children: the most delicious and healthy recipes. Porridge for first feeding: at what age and how to give it to a child? Buckwheat groats with cottage cheese for children

Cereals occupy an important place in a child’s diet, because they are a source of not only carbohydrates, but also vegetable proteins, minerals and vitamins. And if adults often do not perceive porridge as a complete dish, then for growing children the presence of porridge in the diet is mandatory. Moreover, as a separate meal and preferably daily.

Buckwheat, semolina, oatmeal, rice, corn, pearl barley... What is healthier for a baby?..

Let's figure it out.

Firstly, it is worth saying that recently, when introducing cereals into a child’s diet, pediatricians advise paying attention to the content or, conversely, the absence of gluten in the cereal. Gluten is found in cereals such as wheat, rye, oats, millet, and barley. Gluten (or gluten) has the ability to become sticky when mixed with water, trap air bubbles and form a paste-like mush, so porridges with gluten should be given to children with digestive problems or a tendency to allergies with caution and only after a year. In addition, gluten can provoke the manifestation of a serious disease - celiac disease, which is a serious digestive disorder. Pediatricians do not recommend giving gluten-containing cereals to children under 10 months (and sometimes up to 1 year), and after reaching this age, introducing them with caution and feeding the baby no more than 2-3 times a week. Gluten-free cereals can be introduced into a child’s diet from 6-8 months; they are hypoallergenic and easier to digest by your child’s digestive system.

Secondly, each cereal is healthy in its own way and is rich in certain vitamins and minerals:

Buckwheat. Buckwheat porridge rightfully occupies one of the leading positions among cereals in terms of usefulness. It compares favorably among other cereals with the highest content of proteins, fats, minerals and amino acids and at the same time low content of carbohydrates. The minerals contained in buckwheat (iodine, calcium, phosphorus) are very well absorbed by the body. Buckwheat has a positive effect on the functioning of the liver and intestines. Buckwheat porridge is often recommended as a baby’s first porridge starting at 6 months of age. From buckwheat you can prepare not only porridge, but also casserole or buckwheat cakes.

Oatmeal. Oatmeal shares with buckwheat the first place in health: it has a high content of vitamins (groups B, PP, C), as well as microelements (iron, phosphorus, magnesium), vegetable protein and carbohydrates. In addition, the significant fiber content of oatmeal has a beneficial effect on intestinal motor function. Oatmeal is beloved for its health benefits by both pediatricians and parents, but it contains gluten and should be introduced into a child’s diet with caution. In addition to traditional porridge, oatmeal can be used to make jelly and add it to cutlets, soups, and casseroles.

Rice.. Rice, like buckwheat, does not contain gluten and is very good at the beginning of introducing “porridge” complementary foods. It is very easy to digest and absorb, so it is widely used for children with digestive problems. However, the “strengthening” property of rice porridge is also known, so it is not recommended for children who are prone to constipation. Rice is not particularly rich in vitamins and minerals; only the content of vitamin E and some B vitamins can be noted. But rice is rich in carbohydrates and is excellent for dietary dishes. Your child can make fruit pilaf, hedgehog cutlets, and casseroles from rice cereal.

Corn. Although corn grits cannot boast of any particular vitamin and mineral value (B vitamins, provitamin A), it does contain a lot of selenium. Selenium increases resistance to adverse environmental conditions and viruses, it normalizes the functioning of the heart and blood vessels. In addition to the selenium content, it can be noted that corn is rightfully considered one of the most hypoallergenic grains, since it does not contain gluten and is easily digestible. Along with buckwheat and rice, it is increasingly recommended as the first porridge for a baby. You can use corn grits to make not only porridge, but also casseroles, pancakes, and flatbreads.

Semolina. In Soviet times, semolina porridge was the most used in baby food, but now it is not held in high esteem by pediatricians. Firstly, it contains gluten, secondly, semolina is essentially very finely ground wheat, not rich in vitamins and minerals, thirdly, phytin contained in semolina porridge reduces the absorption of calcium and vitamin D. But semolina porridge gives a good increase in weight, so it will help low-weight children gain the missing kilograms. It is better to introduce it into a child’s diet after a year. If your child does not like semolina porridge, then you can easily do without it in the diet. In addition to porridge itself, semolina makes good puddings, casseroles, and manna cakes.

Barley (and barley). Pearl barley and barley grains, although they contain vitamins B, A, E, fiber, vegetable protein, carbohydrates, but in small quantities. The main wealth of barley can be considered phosphorus, the content of which is higher than in most other cereals. You can include pearl barley in your child’s menu, but even after prolonged cooking it remains a little harsh, since most of the starch contained in it goes into the water.

Offer your child porridge every day, because it is not only tasty, but also very healthy!

According to nutritionists, buckwheat porridge for a child is an absolute champion in nutritional properties and the healthiest of all porridges. It is not surprising that buckwheat becomes one of the first complementary foods for babies. What did she do to deserve this?

Buckwheat is an ideal porridge in this regard, because:

• has great nutritional value;
• does not contain gluten, which provokes allergic reactions;
• easily absorbed by the body;
• The level of hemoglobin increases in the blood, so it is recommended for children suffering;
• fiber, together with fruit acids, improves the digestion of food, facilitates the absorption of nutrients, and protects against constipation and other intestinal disorders;
• Buckwheat contains a lot of vitamins such as B1 (thiamine), PP (nicotinic acid), B2 (riboflavin), E (tocopherol);
• flavonoids, in particular rutin, strengthen blood vessels, improve blood clotting, and promote the accumulation of vitamin C in the body, which strengthens the immune system;
• iron and copper are involved in the formation of hemoglobin and hematopoiesis;
• calcium and phosphorus form bone tissue;
• The heart needs magnesium.

Such a range of effects of buckwheat porridge on the children's body makes it simply an invaluable dish in the diet of children. But when can you give your child buckwheat - at what age?

Industrially produced store-bought formulas can be given as early as 5 months. You can try home-brewed milk, but also with crushed cereal, from 8 months of age. Regular buckwheat porridge, whole grain, can be given after a year, but only if it is well boiled.

Proper preparation is another factor contributing to the successful introduction of a new dish to the baby’s menu.

Buckwheat porridge recipes for children

There are different buckwheat recipes for children, so parents have a choice. If the child is not yet one year old, it is better to first crush the buckwheat grain into flour. This can be done using a blender or coffee grinder. After a year, the dish can be cooked from whole grains.

1. Industrially produced buckwheat porridge:

• dilute the dry mixture with warm water (usually the temperature is indicated in the instructions);
• mix thoroughly so that no lumps form.

2. Regular buckwheat for babies up to one year:

• pour boiling water (200 ml) over cereal or flour (50 g);
• cook, stirring regularly, 20–25 minutes;
• add granulated sugar (no more than 5 g);
• add salt (pinch);
• bring to a boil two more times;
• remove from heat;
• You can serve it immediately, or you can first wrap it in a warm scarf for 10–15 minutes: the buckwheat will be softer and more crumbly;
• add butter (5 g).

3. Buckwheat porridge with milk:

• pour boiling water (200 ml) over buckwheat (two tablespoons);
• cook over medium heat, stirring, for 20 minutes;
• pour in hot but not boiled milk (100 ml);
• add granulated sugar (teaspoon);
• add salt (a small pinch will be enough);
• bring to a boil again;
• remove from heat, wrap in a warm cloth for 15 minutes until the dish becomes boiled
• Before use, add butter (5 g).

Knowing how healthy buckwheat porridge is for a child, you should not deprive your baby of such a valuable and tasty dish. Every parent should remember that in the first years of life, it is very important for children to absorb the maximum amount of necessary substances - after all, this is the basis for their health for life.

Buckwheat is a baby food that is optimal for this purpose. Bon appetit!

Porridge occupies a special place in the diet of young children, so any mother should know at what age she should start feeding her baby porridge, what cereals to choose for them and how to prepare this cereal dish for babies.

pros

• Porridges provide carbohydrates, vegetable proteins, vitamins, fats, dietary fiber and minerals. All these substances are important for a growing child's body.
• With the help of cereals, mom can easily diversify the children's menu.
• For kids with allergies, intestinal diseases, lack of enzymes and other problems, there are dairy-free porridges.

Some ready-made cereals contain probiotics for the baby's intestinal microflora, as well as prebiotics to improve the digestion of the product.

Introducing cereals into the diet will help the baby’s body develop fully.

Minuses

Oatmeal, as well as wheat- and barley-based cereals, contains the protein gluten, which many young children have difficulty digesting. In addition, such cereals are contraindicated for celiac disease.

Features of different cereals

• Rice porridge is introduced first in the menu of toddlers prone to allergies and stool disorders. This porridge will provide your baby with healthy carbohydrates.
• Buckwheat porridge called the best option for children who have anemia or problems with weight gain, since such cereals contain a lot of iron and protein.
• Features of corn porridge is high in starch and iron. Since such cereals are digested worse than rice and buckwheat, and also contain little phosphorus and calcium, corn porridge is recommended for children older than 9-10 months.
• Oatmeal It has high nutritional value, high content of proteins, vegetable fats, magnesium and other minerals. Its use improves peristalsis, so it is indicated for babies with constipation.
• At the semolina porridge the content of minerals and fiber is very low, so it is inferior to other types of cereals in nutritional value. In addition, due to the presence of ricketogenic effects, such porridge is generally not recommended for babies in the first year of life.
• In millet, pearl barley and barley there is a lot of fiber, B vitamins and proteins.

At what age is it best to give?

Gluten-free cereals should be given to your baby first. They are advised to be introduced into the diet of healthy children a month after the introduction of vegetable complementary foods, usually at the age of 7 months. You can start feeding your baby porridge earlier if the child is underweight.

Porridges containing gluten are given to children older than 8 months, and if the baby has a tendency to food allergies, then introduction to these types of cereals is postponed until the age of one. Children begin to give barley porridge at 1.5-2 years of age, and pearl barley porridge after 3 years.

Some cereals may not be harmless for babies, so before introducing them into the diet, read the recommendations

Calculate your complementary feeding table

Opinion of E. Komarovsky

A well-known doctor considers the optimal age for introducing porridge into children's menus to be 7 months. He advises introducing the baby to porridge after introducing fermented milk complementary foods into the diet. Komarovsky recommends giving porridge during the last feeding of the day, which is done before bedtime.

Introduction to the diet

Like all other foods that are fed to babies, porridge begins with a small portion - one spoon. Gradually, the volume of porridge in the toddler’s menu is increased to the appropriate amount for his age - 100-200 g. The first thing the child is prepared is gluten-free porridge, which includes buckwheat, rice and corn.

First, the baby must get used to single-ingredient porridge, and then you can offer the child dishes made from several grains. By mixing several cereals, you will enrich the finished product with useful substances. You can also add different types of vegetables and fruits to porridge. Oil is added to the porridge in an amount of 3 to 5 grams.

After the baby gets used to one porridge, offer him another or mix it with the already familiar one.

In what form can it be given?

Porridges offered to babies can be dairy-free or contain milk. In addition, they can be presented as an industrial product (porridge from boxes) or prepared by the mother herself from cereals.

To dilute the finished porridge for the first tests, use baby formula or breast milk. If the purchased porridge is dairy, you just need to add water to it according to the instructions.

Recipes for cooking at home

Before one year of age, cereals for porridge are ground into flour, and for children over one year old, liquid porridge from whole cereals begins to be cooked. It is recommended to cook the first milk porridges with milk diluted by half, and if it is well tolerated, after a few weeks you can start preparing the porridge with whole milk.

To prepare the first porridge for your baby, take 5 grams of flour (one teaspoon) and 100 ml of water (you can also use vegetable broth). Rice or buckwheat flour should be immersed in cold water, and oatmeal flour should be immersed in hot water. Stirring constantly, the porridge should be cooked for about 30 minutes. You can add breast milk or the baby’s usual formula in an amount of 15 to 30 ml to the finished porridge.

In the next video, Dr. Komarovsky talks about whether it is worth buying ready-made baby food.

Buckwheat krupenik with cottage cheese is a very versatile dish that can be both an excellent breakfast and an excellent addition to afternoon tea. In addition, it is very filling and nutritious, and therefore you can take it to work and for outdoor recreation.

What is a krupenik, and what can it be?

If you take into account the method of preparing krupenik, then it can well be called a casserole. It can be made from almost any cereal, but more often it is based on buckwheat or semolina. The boiled cereal is combined with cottage cheese, eggs, greased with butter on top and sent to the oven. The gravy can be sour cream, yogurt, condensed milk, fruit and berry puree, or cheese, meat or cream sauce; in this case it will depend on what kind of casserole you are making - sweet or savory.

Today we will talk about krupenik, prepared on the basis of buckwheat. By the way, this dish is made from it in most cases. Why? Firstly, because buckwheat, due to its taste, goes well with many foods. So, you can add nuts, dried fruits, aromatic herbs, and other fillings and fillings to buckwheat groats. As a result, each of these casseroles will have its own original aroma and taste. And secondly, for the reason that buckwheat is one of the most healthy and surpasses other cereals in terms of vitamins and minerals. Thanks to the complex of biologically active components that is part of it, its use has a positive effect on the condition of blood vessels, blood circulation, cholesterol levels and health in general.

Sweet krupeniki

We bring to your attention two recipes for preparing buckwheat groats: the first is classic, time-tested, the second is using some additional ingredients that make the dish more nutritious and satisfying.

Classic recipe

So, to prepare traditional buckwheat krupenik with cottage cheese you will need:

• 180 g cereal;
• 300 g cottage cheese;
• a couple of tablespoons of granulated sugar;
• 45 g butter;
• a pair of eggs;
• a pinch of salt.

We sort out the buckwheat, rinse it, add water and bring it to a boil. When bubbles appear, reduce the gas supply and cook the buckwheat for about a quarter of an hour. Turn off the heat, cover the pan with a lid and leave the porridge for 20 minutes until it swells.

Beat eggs into a container, add a small pinch of salt, sugar and mix.

On a note! If you beat the eggs with a whisk or blender, you will get a more tender and fluffy egg at the end!

Add cottage cheese to the egg mixture and mix well.

On a note! In this recipe you can even use slightly stale cottage cheese that has been sitting in the refrigerator!

Pour in the prepared buckwheat porridge and carefully combine it with the rest of the ingredients using a spatula. As a result, you should end up with a somewhat runny and at the same time moderately viscous dough.

Preheat the oven to a temperature of 200°. Grease a baking dish with half a portion of butter and pour the mixture into it. Place in the oven and bake for 40 minutes. Five minutes before it’s ready, spread the remaining butter on the krupenik – it will give a beautiful glossy crust.

Coconut krupenik

In order to prepare coconut buckwheat croup you will need:

• a glass of cereal;
• 2 eggs;
• one and a half glasses of boiling water;
• 250 g cottage cheese;
• a couple of tablespoons of sugar;
• ¼ stick of butter;
• 50-60 ml sour cream;
• a bag of coconut flakes;
• a pinch of salt;
• fruit or berry puree and almond petals for decoration.

Wash the buckwheat thoroughly in several waters, pour boiling water over it, let it simmer for about five minutes, then remove from the stove and leave for about half an hour. The cereal should swell completely. Once it is absolutely ready, drain the remaining liquid and transfer the porridge to a bowl. Add a tablespoon of butter and leave for a quarter of an hour so that the buckwheat cools a little.

Add cottage cheese, sugar and salt to the cooled cereal. Mix. Beat the eggs separately and add to the dough. Add coconut shavings and mix everything thoroughly again.

Preheat the oven to 200°. Grease a refractory mold with butter (1 tablespoon) and sprinkle with breadcrumbs. Place the dough and bake for about 30 minutes. Five minutes before it’s ready, grease the casserole with the remaining butter and sprinkle with breadcrumbs.

Buckwheat krupenik with bacon and herbs

This buckwheat groats will no longer be a dessert dish, but a full-fledged main dish, which you can serve, for example, for lunch. To prepare it you need the following ingredients:

• 270 g cereal;
• 270 g cottage cheese;
• 70 g sour cream;
• liter of milk;
• 2 eggs;
• a tablespoon of sugar;
• onion head;
• 3 cloves of garlic;
• 80 g hard cheese;
• 45 g butter;
• fresh cilantro, dill, parsley;
• bacon;
• salt to taste.

Pour milk into a saucepan and bring to a boil. We sort the grains, rinse them in several waters and put them in boiling milk. Add sugar, salt, cook with constant stirring until tender.

We peel the onion and chop it into small cubes. Melt a piece of butter in a frying pan and sauté the onion in it until softened.

Finely chop the garlic cloves with a knife. Wash fresh herbs thoroughly, shake off the water and chop. Combine cottage cheese with sour cream, add buckwheat porridge, stir in chopped herbs, garlic, eggs, grated cheese and mix everything.

Grease a baking pan with butter and lay out the dough. Take the bacon and cut each strip into small pieces. Place them on top of the dough and press down a little so that they are partially submerged. Place in an oven preheated to 190° and bake for about 40 minutes.

Buckwheat krupenik with cottage cheese is the simplest dish that will not force you to spend a lot of time and effort on it. You can add any products that are in your refrigerator to it: berries, vegetables and even mushrooms. This casserole makes it easy to experiment with ingredients and prepare a new dish every day. Bon appetit!

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1. Rice porridge with meat:
Ingredients:
Meat - 100 gr.
Rice groats - 3 tbsp.
Butter - a small piece.
Salt - a pinch.

In this version, the porridge is suitable for children from 1 year of age. Children at this age already cope well with grains of rice, but chewing red meat is still a bit difficult, so it is better to twist it. We also do not add any fried ingredients or excess fat to the porridge.
For kids, you can also cook sweet porridge with prunes or pumpkin and zucchini from rice.
Recipe for rice porridge with meat:
1. Products for porridge: 100-150 gr. fresh meat, 3 tbsp. rice, a piece of butter for dressing and salt.
2. Separate the meat from the films and cut into pieces. The smaller the pieces, the faster they will cook.
3. Boil the meat until cooked. About 1 hour.
4. Rinse the rice.
5. Boil over low heat until cooked. It cooks for about 20 minutes.
6. Twist the finished pieces of meat a couple of times in a meat grinder.
7. Mix boiled rice with twisted meat. Cook everything together for 3 minutes.
8. Season with butter and serve.
Bon appetit!
On a note:
For this porridge, you can use whole grain or broken rice. If it is more convenient for your child to eat smaller pieces, use broken rice.
If your child has a positive attitude towards greens, you can add them to the porridge.
For infants, you can prepare a similar dish, only with milk in the form of puree.

Cauliflower, unlike white cabbage, does not cause allergies, so it is recommended to prepare it for infants in the form of a puree. Children from one year old can no longer grind it, but simply boil it in water or in a double boiler. Two-year-old children can already serve it in various versions (boiled, stewed, baked), one of which is cauliflower casserole with cheese. This simple and light vegetable dish is perfect as a second course for lunch or dinner.
Cauliflower Casserole with Cheese - Preparation:
1. Wash the cauliflower and separate it into inflorescences. Place in a saucepan with water, add salt and let simmer for 7 minutes.
2. Meanwhile, prepare the cheese sauce. To do this, grate a piece of cheese and add a tablespoon. crackers.
3. Pour in two tablespoons of milk.
4. Add st. a spoonful of soft (melted in the microwave or simply melted in the heat) butter and mix everything together.
5. Place the boiled cauliflower in a colander to drain the water. After this, place the cabbage in a mold with high edges and pour cheese sauce on top.
6. Place the pan in the oven for about 15-20 minutes until golden brown. Serve warm with herbs.