Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 412
- Carbohydrate: 75g
- Fat: 12g
- Fiber: 7g
- Protein: 7g
- Sugar: 31g
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