Grain Milk for Babies
This infant grain milk for babies is translated from lovely Jíme Jinak, whose team has plenty of experience with vegan nutrition for children. The best milk for infants and toddlers is breast milk, but this is an alternative to a formula for those unable to breast feed.
- 1/2 cup brown rice (or half and half with sweet or white rice)
- 1/4 cup millet
- 1/4 cup adzuki
- 1 tbsp oily seeds (alternate between sesame, sunflower, flax and pumpkin) or blanched almonds
- 1 inch kombu sea weed or wakame (you don't have to add this each time)
- 8 cups cold water
- rice or barley malt (around 1 tsp per baby bottle)
- Rinse the adzuki and soak overnight.
- Line the bottom of the pan with the seeds and seaweed, following with a layer of soaked beans, then rice and finally millet. Slowly cover with water without disturbing the layers (run against the edge of the pan). Cook for 75 minutes in a pressure cooker or 95 minutes in an ordinary one. When done, remove the sea weed, as the baby might not like it. This is a grain milk base. It looks like a thick soup.
- After cooling, store in the fridge. If you want to make it last longer, pour the grain milk base into pre-heated jars, close tight, turn upside down, then once cooled, refrigerate.
- Before serving, take required amount from the fridge, heat it up (not in a microwave), and sweeten the warm milk with the malt. Enzymes contained in the malt will start breaking up the grains, which will go thinner, and become much easier to blend.
- Now blend the milk or push through a fine mesh, and serve. If served from a bottle, strain through fine mesh or make the bottle teat hole larger.
- It's only necessary to add the malt if the baby is drinking the milk on its own. If you combine it with vegetables, you can omit the malt.
If you are not using the grain milk as a replacement to formula, you don’t have to add the adzuki.