My Italian family has been using this fast recipe for years.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup walnuts
- ¼ cup almonds
- 2 cups water
- 1 cup fonio grains
- 4 dates, pitted and chopped
- 1 cup milk
- ½ cup raisins
- ½ cup dried cranberries
- ½ cup fresh blueberries
- 6 tablespoons milk
- 6 tablespoons shredded coconut
- 6 teaspoons ground cinnamon
Instructions
- 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.
- Use plant-based milk instead of dairy for a vegan alternative.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 7 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 32 mg |
| Sugars | 31 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |