Being high in proteins, many grains are common allergens. Commercial hot cereals, especially multigrain cereals, are likely to include highly allergenic grains, making them a poor choice for an allergy-safe breakfast. Millet, however, is less allergenic than most grains. This preparation is simple, quick, and delicious.
The use of coconut for people with tree nut allergies is slightly controversial. While many allergists consider coconut safe, there have been rare reports of reactions to coconut in people with tree nut allergies. As coconut is included for texture contrast, feel free to leave it out.
- 1/2 c whole millet
- 1 1/2 c water
- 1/4 c grated coconut (unsweetened or sweetened, your choice)
- pinch of salt
- 1/2 tsp cinnamon
- pinch freshly grated nutmeg, or pinch ground nutmeg
- 1/2 tsp ground cardamom
- In a dry skillet, toast millet over medium-low heat, tossing constantly, until fragrant and slightly golden-brown.
- Grind millet. I prefer to use a coffee grinder, but you can also use a mortar and pestle or a food processor (make sure to use short pulses so as not to end up with a paste). Or put the grains in a plastic or paper bag, and crush them with a rolling pin until finely ground.
- In a medium saucepan, bring water to a boil. Add millet, coconut, salt, cinnamon, nutmeg, and cardamom. Immediately reduce heat to low and cover. Simmer for 15 minutes or until cereal is tender, checking halfway through cooking to make sure water has not all been absorbed (If it has, add another tablespoon or two of water).
Serves two to three.
Ingredient note: If you are sensitive to sulfites, be aware that some packaged grated coconut is preserved using sulfites. Check labels carefully or grate your own.
