Fonio Porridge with Almonds, Blueberries and Coriander Seeds

Fonio Porridge with Almonds, Blueberries and Coriander Seeds

This creamy fonio porridge with almonds and wild blueberries, flavored with toasted coriander seeds, is such a delicate, tasty, and satisfying breakfast or snack.

Thick Brush Stroke

What is Fonio

Fonio is a type of millet with a much smaller grain, native to West Africa. It is rich in vitamins and minerals, including B vitamins, iron, zinc, copper, and magnesium, and it’s a good source for plant-based amino acids.

Ingredients

- Fonio - Blanched almonds - Coriander seeds - Coconut oil - Almond milk - Vanilla extract - Pinch of salt - Wild blueberries (you    can use frozen) - Raw, local honey or    yacon syrup

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.

Toast coriander

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.

Add fonio

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

Cook porridge

4

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.

Season and serve

Tap the link below for full recipe and for more meal ideas with fonio

Tap the link below for full recipe and for more meal ideas with fonio