If you are allergic to nuts, then you need to gain the acquaintance of toasted millet.
Millet is humble seed, more likely found in your bird feeder than your pantry. Yes, it’s true, millet is for the birds (it comprises a significant portion of the birdseed mixes on the market), but it has been a part of human consumption for thousands of years as well, from China, to Africa to Europe.
There is much to say about millet, but for the moment, and for this recipe, I am highlighting its use as an alternative to nuts, especially in baked goods or, one of my favorite topics, energy bars.
- ⅓ cup millet
- 1 cup rolled oats (old-fashioned or quick-cooking)
- 1-1/4 cups (packed) moist dried apricot halves
- ½ cup unsweetened shredded/flaked coconut
- 1 tablespoon virgin coconut oil
- Optional: 1-1/2 tablespoons cacao nibs or chopped dark chocolate