1. Prepare the cherries: Wash the cherries thoroughly, remove the pits, and halve them to ensure there are no remnants of the pits.
2. Cook the cherries: Place the prepared cherries in a small pot and add 100 ml of water. Bring to a light simmer over medium heat and cook for about 10-15 minutes, or until the cherries are soft and tender.
3. Blend to a puree: Remove the pot from the heat and let it cool slightly. Then, transfer the cooked cherries and their cooking liquid to a blender or food processor. Blend until smooth.
4. Add almond flour: Gradually add the almond flour to the cherry puree, blending until the mixture is smooth and fully combined.
5. Incorporate the almond butter: Add 1 tablespoon of almond butter to the mixture and blend again to ensure a uniform consistency.
6. Adjust texture: If the puree is too thick, add a bit more water (a small amount at a time) and blend until your desired consistency is reached.
7. Cool down: Allow the puree to cool to a baby-safe temperature before serving.

Summary:
This Cherry and Almond Puree dinner is ideal for babies aged 4-10 months. It provides the necessary nutrients from the cherries and almonds, promoting healthy growth and development. Cherries offer natural sweetness and antioxidants, while almond flour and almond butter contribute with healthy fats and proteins essential for a baby’s diet.

Storing Options:
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze the puree in ice cube trays and later transfer the frozen cubes to a zip-lock bag for up to 1 month.

Possible Side Effects/Allergies:
Some babies may be allergic to nuts, including almonds. Introduce this puree in small amounts initially to check for any adverse reactions. Additionally, cherries can sometimes cause slight diaper rash due to their acidity, so monitor your baby’s response to the fruit.