In a fine mesh colander, rinse the grains until the water runs clear.
Place the grains and water into a medium saucepan and bring to a boil over high heat.
Reduce heat and simmer, covered, for 30 minutes or until all the grains are tender, stirring occasionally.
Let cool for 15-20 minutes or until cool.
Add cooked grains and probiotics into a blender or food processor and puree for 1-2 minutes on medium-high until completely smooth, adding in additional liquids in 1/4 cup increments if needed. I had to add an additional cup of water to the puree pictured above.
Serve or freeze.
Notes
Note on Barley: feel free to sub quinoa instead of the barley for a gluten free baby cereal. Age: 4 months and upYield: roughly 25 ouncesStorage: Fridge – store in an airtight container in the fridge for 3-4 days. Freezer – can be frozen for up to 4 months (this and this are my favorite freezer storage containers).Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!