Breakfast Porridge Fonio
Ingredients
2 tsp Biona Extra Virgin Olive Oil
30g walnuts
30g almonds
475ml water
185g Biona Fonio
4 dates, pitted and chopped
240ml oat milk
80g raisins
65g dried cranberries (plus handful for topping)
Dried apricots, for topping
Hazelnuts, for topping
Pecans, for topping
Almonds, for topping
Method
Toast the walnuts and almonds in a saucepan over a medium-low heat, for about 5 minutes. Leave to cool for 5 minutes, and then chop into large pieces and set aside.
Add 2 tsp oil to a pan with the fonio, and toast for 2 minutes on a medium/low heat.
Pour the toasted fonio and water into a medium saucepan at a medium heat, and stir until there are no lumps. Add the dates and bring to a low boil, stirring often whilst crushing the dates with a spoon.
Reduce the heat to a simmer when the dates begin to dissolve. Add the oat milk, raisins, and cranberries.
Continue to simmer for about 8 minutes, stirring often, until the fonio absorbs all the liquid. Fluff with a fork.
Divide the porridge into 6 bowls. Serve topped with equal amounts of dried apricots, dried cranberries, hazelnuts, pecans and almonds.
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