- 1/4 cup walnuts
- 1/4 cup almonds
- 2 cups water
- 1 cup fonio grains
- 4 dates, pitted and chopped
- 1 cup milk
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 1/2 cup fresh blueberries
- 6 tablespoons milk
- 6 tablespoons shredded coconut
- 6 teaspoons ground cinnamon
- Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces and set aside.
- Pour water and fonio into a medium saucepan. Stir to eliminate any lumps. Add dates. Bring to a low boil, stirring often while crushing the date pieces. Reduce heat to a simmer when dates begin to dissolve. Add 1 cup milk, raisins, and cranberries. Continue to simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
- Divide the porridge into 6 bowls. Serve topped with equal amounts of toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.
10/07/2019
recipepes.com
fonio breakfast porridge, recipe
PT15M
PT1H
5
455 calories
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