1. Cook the Bulgur:
   - In a small pot, add 50 grams of bulgur and enough water to cover it.
   - Bring to a boil, then reduce the heat and let it simmer for about 10-12 minutes or until the bulgur is soft.
   - Once cooked, drain any excess water and let the bulgur cool.
2. Prepare the Papaya:
   - While the bulgur is cooking, peel and deseed 100 grams of papaya.
   - Cut the papaya into small pieces.
3. Blend Ingredients:
   - In a blender or food processor, combine the cooled bulgur, papaya pieces, and 1 tablespoon of almond butter.
   - Blend until smooth, adding a little water if needed to achieve the desired consistency.
4. Serve:
   - Spoon the purée into your baby’s serving bowl.
   - Ensure the purée is at a suitable temperature for your baby to eat before serving.

Summary:
This recipe is loaded with nutrients critical for a baby's growth. Papaya provides essential vitamins like A and C, aiding in eye health and immunity. Bulgur offers valuable fibre and protein, promoting digestive health and development. Almond butter introduces healthy fats necessary for brain growth.

Storing Options:
- Store any leftover purée in an airtight container in the refrigerator. It can be kept fresh for up to 2 days.
- For longer storage, place the purée in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Possible Side Effects/Allergies:
- Always check for any allergic reactions, especially with ingredients like almond butter which may cause nut allergies.
- Introduce new foods one at a time to monitor any adverse reactions.