Carrot-Spelt Porridge with Almonds
Carrot-Spelt Porridge with Almonds - Mildly sweet and brightly hued - just right for making sure babies get their fill
Healthy, because
Even smarter
Nutritional values
Carrots contain a lot of beta-carotene - this is good for baby's eyesight! The almonds not only replace meat as a source of protein, but also contribute valuable minerals and polyunsaturated fats.
Spelt contains gluten and is therefore a good prevention against coeliac disease and gluten intolerance, especially for the very young. At least once a week at lunchtime, instead of the potato, vegetable and meat porridge, there should be a porridge with grain!
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 carrot (about 100 grams)
- 1 oz blanched almonds
- ½ cup Carrot juice
- 2 Tbsps Whole Grain Spelt Flour (about 20 grams)
Kitchen utensils
Preparation steps
Rinse carrot, peel and coarsely chop. Place the carrot and almonds in a food processor and finely chop.
Transfer carrot and almonds in a small pot, add carrot juice and bring to a boil.
Stir in spelt and cook over low heat for about 5 minutes. Cover, remove from heat and let stand for 2-3 minutes. If needed, add a little water. Purée with an immersion blender. Let cool slightly before serving.
