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Creamy Fonio Porridge with Almonds and Blueberries

This creamy fonio porridge with almonds and wild blueberries, flavored with toasted coriander seeds, is such a delicate, tasty, and satisfying breakfast or snack. Fonio is an ancient lectin-free and gluten-free, nutritious grain that cooks really fast and can be prepared in a variety of ways.

What is fonio?

Fonio is one of the four lectin-free and gluten-free gut-friendly grains, along with teff, millet, and sorghum. And out of them, fonio is the easiest to cook; it only takes a few minutes and is versatile and forgiving.

Fonio is a nutritious alternative to grains and pseudo-grains if you are gluten-free and lectin-free and don’t eat rice, potatoes, wheat, quinoa, or oats. 

While more studies about the nutritional value are needed, fonio is a good source of fiber, iron, B vitamins, zinc, magnesium, and antioxidant flavonoids. Compared to other grains, it is particularly high in two amino acids— methionine and cysteine.

Read more about fonio in this article: Discover Fonio: A Healthy Addition to a Gluten-Free and Lectin-Free Diet

Creamy fonio porridge

To make fonio porridge, you need just two ingredients: fonio and a liquid. For this recipe, I used homemade almond milk, but any plant based milk can be used: hemp milk or tigernut milk could work really well, as well as coconut milk if you like a more intense coconut flavor.

Generally, fonio needs double the quantity of liquid and five minutes to cook. But for a creamier consistency, for this recipe, I use one cup of almond milk to 1/4 cup fonio, so four times the liquid. The cooking process will take a few minutes longer, but the fonio will absorb all of the liquid and will become creamier.

However, if you haven’t had fonio before, know that the fonio grain is really small, resembling the texture of finely granulated sugar. Even after cooking, the grains don’t get mushy. They’ll keep their texture.

Since fonio is a carb, I wanted to add some healthy fats and protein for a slower absorption of carbs and some texture. Blanched almonds are a great addition, reminding me of almond rice porridge.

I used frozen wild blueberries for this recipe, but you can also use fresh blueberries.

Two bowls of fonio porridge with almonds, blueberries, and coriander seeds

Blueberries and coriander seeds

When I read an article by Jarrett Melendez about why coriander seeds and blueberries work together, I had an AHA moment. I love coriander seeds and use them in many of my savory recipes. My dad has a pepper mill filled with peppercorns and coriander seeds next to the stove, and we use them on everything, from eggs to meats, to stews.

I don’t remember how it started, but one day, I toasted some coriander seeds and crushed them, and I was blown away by the aroma and the flavor profile: nutty, sweet, warm, and citrusy, with subtle spicy undertones. I immediately knew I would use them in many desserts. I took one box of frozen wild blueberries from the freezer, warmed them, and added some toasted and ground coriander seeds—a perfect match!

Coriander seeds are commonly used in Ayurvedic formulations for promoting digestion, reducing inflammation, and improving overall health. The seeds are also used as a spice in cooking and are believed to have antimicrobial and antioxidant properties.

They are the perfect flavor for this fonio porridge.

Ingredients for the fonio porridge

Ingredients you need to make this fonio porridge

  • 1 teaspoon coriander seeds
  • 1/3 cup chopped blanched almonds
  • 1/4 cup dry fonio
  • 1 teaspoon coconut oil
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup wild blueberries (you can use fresh or frozen)
  • Raw, local honey or yacon syrup (to the desired sweetness)
The ingredients have been added to the saucepan
The saucepan with the porridge

How to make fonio porridge with almonds and blueberries

  • Toast the coriander seeds in the saucepan where you will make the porridge. Toast them on medium-high for about 3 minutes or until they become fragrant. Transfer the toasted seeds to a mortar and pestle and smash them into a powder.
  • Add the fonio, almonds, coconut oil, and 1/2 teaspoon of the coriander powder to the saucepan and toast everything on medium heat for about 5 minutes, stirring often.
  • Add all the milk, vanilla, and salt, bring to a boil, then lower the heat to low and simmer until you get a porridge consistency (about 5 minutes).
  • When it’s creamy, turn the heat off, cover it with a lid and let it rest for 5 minutes.
  • While the porridge is resting, warm the blueberries if you are using frozen. If you are using fresh, just mix them into the porridge when serving.
  • Season with more coriander powder, drizzle with yacon syrup or honey to your desired sweetness and serve warm. It can also be served cold.
Two bowls of fonio porridge with almonds, blueberries, and coriander seeds

For another lectin-free and gluten-free porridge, check out our millet porridge recipe:

More fonio recipes

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Fonio Porridge with Almonds and Blueberries

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By Claudia Curici, Health Coach Serves: 2
Prep Time: 5 minutes Cooking Time: 15 minutes

This fonio porridge with almonds and wild blueberries, flavored with toasted coriander seeds, is such a delicate and satisfying breakfast or snack. Fonio is an ancient lectin-free and gluten-free, nutritious grain that cooks really fast and can be prepared in so many ways.

Ingredients

  • 1 teaspoon coriander seeds
  • 1/3 cup chopped blanched almonds
  • 1/4 cup fonio
  • 1 teaspoon coconut oil
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup wild blueberries (you can use fresh or frozen)
  • Raw, local honey or yacon syrup (to the desired sweetness)

Instructions

1

Toast the coriander seeds in the saucepan where you will make the porridge. Toast them on medium-high for about 3 minutes or until they become fragrant. Transfer the toasted seeds to a mortar and pestle and smash them into a powder.

2

Add the fonio, almonds, coconut oil, and 1/2 teaspoon of the coriander powder to the saucepan and toast everything on medium heat for about 5 minutes, stirring often.

3

Add all the milk, vanilla, and salt, bring to a boil, then lower the heat to low and simmer until you get a porridge consistency (about 5 minutes).

4

When it's creamy, turn the heat off, cover it with a lid and let it rest for 5 minutes.

5

While the porridge is resting, warm the blueberries if you are using frozen. If you are using fresh, just mix them into the porridge when serving.

6

Season with more coriander powder, drizzle with yacon syrup or honey to your desired sweetness and serve warm. It can also be served cold.

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