Baby's organic millet powder porridge with pumpkin puree

Baby's food journal:

Mashed avocado with breastmilk (not blogged)
Sweet potato puree
Apple and pear purees
Nectarine puree
Purple sweet potato porridge with ikan tenggiri (mackerel)

This week, it's time for organic millet powder porridge with pumpkin puree.

Why millet? Millet is rich in B vitamins, potassium, phosphorus, magnesium, iron, and is even considered a good protein source. Millet grains are usually used to cook millet porridge (after soaking for a few hours). I use millet powder because it's easier and faster to prepare. I can either add boiling hot water or cook it for a few minutes only in the morning.

I buy half a pumpkin and cut it into six slices (with skin intact). Then, I store them in separate ziplock bags in the fridge. Every morning, I take out one slice, cut into cubes and steam before pureeing.

I prepare the millet porridge separately by mixing one tablespoon of millet powder with three tablespoons of boiling hot water.

Then, I mix both millet porridge and pumpkin puree together. Finally, I add a teaspoon of virgin coconut oil.