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 a nutritious lectin-free and gluten-free ancient grain that cooks very quickly and can be prepared in a variety of ways.
What is fonio?
Fonio is one of the big four gut-friendly lectin-free and gluten-free, along with teff, millet and sorghum. And 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 and lectin free and do not eat rice, potatoes, wheat, quinoa or oats.
Although more studies are needed on the nutritional value, fonio is a good source of fiber, iron, B vitamins, zinc, magnesium and antioxidant flavonoids. Compared to other cereals, 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 only need two ingredients: fonio and a liquid. I used homemade almond milk for this recipe, but any alternative milk can be used – hemp milk or guava milk can work great, as well as coconut milk if you like a stronger coconut flavor.
In general, fonio needs twice the amount 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 of fonio, so four times the liquid. The cooking process will take a few more minutes, but the fonio will absorb all the liquid and become creamier.
However, if you haven’t had fonio before, you know that the fonio grain is very small, similar in texture to finely granulated sugar. Even after cooking, the grains do not cake. They will retain their texture.
Since fonio is a carb, I wanted to add healthy fats and protein for slower carb absorption and some texture. The toasted 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.
Cranberry 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 keeps a pepper mill full of peppercorns and coriander seeds by the stove, and we use them in everything from eggs to meats to stews.
I don’t remember how it started, but one day I roasted some coriander seeds and ground them up, and was blown away by the aroma and flavor profile: nutty, sweet, warm and citrusy, with subtle spicy undertones. I knew right away that I would be using them in many desserts. I grabbed a box of frozen wild blueberries from the freezer, heated them up and added some toasted ground coriander seeds, a perfect combination!
Coriander seeds are commonly used in Ayurvedic formulations to aid digestion, reduce inflammation and improve 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 these fonio porridges.
Ingredients you need to make this fonio porridge
- 1 teaspoon of coriander seeds
- 1/3 cup chopped scalded almonds
- 1/4 cup dry fonio
- 1 teaspoon of coconut oil
- 1 cup of almond milk
- 1 teaspoon of vanilla extract
- pinch of salt
- 1/2 cup wild blueberries (you can use fresh or frozen)
- Raw local honey or yacó syrup (to desired sweetness)
How to make fonio porridge with almonds and blueberries
- Return the coriander seeds to the saucepan where you will make the porridge. Return to medium-high heat for about 3 minutes or until fragrant. Transfer the toasted seeds to a mortar and pestle and crush them into a powder.
- Add the fonio, almonds, coconut oil, and 1/2 teaspoon coriander powder to the pan and toast over medium heat for about 5 minutes, stirring often.
- Add all the milk, vanilla and salt, bring to a boil, reduce the heat and simmer until a porridge consistency (about 5 minutes).
- When it is creamy, turn off the heat, cover with a lid and let it rest for 5 minutes.
- While the porridge is resting, reheat the blueberries if using frozen. If using fresh, just mix them into the porridge when serving.
- Garnish with more cilantro powder, drizzle with yacón syrup or honey to desired sweetness and serve hot. It can also be served cold.
For another lectin-free and gluten-free porridge, check out our millet porridge recipe:
More fonio recipes
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Ingredients
- 1 teaspoon of coriander seeds
- 1/3 cup chopped scalded almonds
- 1/4 cup foil
- 1 teaspoon of coconut oil
- 1 cup of almond milk
- 1 teaspoon of vanilla extract
- pinch of salt
- 1/2 cup wild blueberries (you can use fresh or frozen)
- Raw local honey or yacó syrup (to desired sweetness)
Instructions
Return the coriander seeds to the saucepan where you will make the porridge. Return to medium-high heat for about 3 minutes or until fragrant. Transfer the toasted seeds to a mortar and pestle and crush them into a powder.
Add the fonio, almonds, coconut oil, and 1/2 teaspoon coriander powder to the pan and toast over medium heat for about 5 minutes, stirring often.
Add all the milk, vanilla and salt, bring to a boil, reduce the heat and simmer until a porridge consistency (about 5 minutes).
When it is creamy, turn off the heat, cover with a lid and let it rest for 5 minutes.
While the porridge is resting, reheat the blueberries if using frozen. If using fresh, just mix them into the porridge when serving.
Garnish with more cilantro powder, drizzle with yacón syrup or honey to desired sweetness and serve hot. It can also be served cold.
