Description
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
- 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.
