1. Prepare the Millet and Bulgur:
- Rinse 50 grams of millet and 50 grams of bulgur under cold water until the water runs clear.
- In a medium saucepan, bring 200 milliliters of unsweetened almond milk to a gentle simmer.

2. Cook the Grains:
- Add the rinsed millet to the saucepan with almond milk and stir.
- Let the mixture simmer on low heat, stirring occasionally, for about 15 minutes until the millet is tender.
- Add the bulgur to the saucepan. If needed, add a little water to ensure that the grains are fully covered.
- Continue cooking for another 10 minutes, or until both grains are soft and have absorbed most of the liquid.

3. Cool and Form into Balls:
- Remove the saucepan from heat and allow it to cool down for a few minutes until it is safe to handle.
- Once cool enough, use your hands to form small bite-sized balls from the grain mixture. Ensure they are not too large to prevent choking hazards.

4. Serving:
- Let the balls cool completely before serving them as a dinner meal to your baby.

Summary:
This Millet and Bulgur Balls recipe is great for babies 4-10 months old undergoing baby led weaning. The combination of millet and bulgur provides essential nutrients like fiber, protein, and vitamins. Almond milk gives a creamy texture without the need for dairy, making it suitable for babies with lactose intolerance.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving, ensuring the balls are at a safe temperature for your baby.

Possible Side Effects/Allergies:
Since almond milk is used, this recipe is not suitable for babies with nut allergies. Always check for any potential allergic reactions when introducing new foods to your baby.