Cardamom fonio porridge with maple apricots

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Ingredients

• For the porridge:
• 4 cardamon pods
• 2 cups of almond milk
• ½ cup of fonio
• 1.5 tablespoons of maple syrup
• 1 tablespoon of pistachios
• ½ teaspoon of ground cinnamon
• A pinch of sea salt
• For the apricots:
• 2 medium apricots
• 1 teaspoon of maple syrup

Instructions

1. To prepare the apricots, heat a grill to high, slice the apricots in half and remove the stones. Brush the apricots with the maple syrup and arrange on a grill tray. Grill for 4-5 minutes until soft and tender.
2. Whilst the apricots are cooking, add the almond milk to a small saucepan with the cardamom pods. Bring to a boil then simmer for 5 minutes.
3. Add 1 cup of boiling water to a medium saucepan over a high heat. Add the fonio, stirring until all the liquid has almost completely absorbed, then pour in the cardamom infused almond milk and maple syrup. Stir well to combine
4. Reduce the heat to medium and cook for a further minute or so to absorb the almond milk and thicken the fonio.
5. Remove the cardamom pods, cover and cook on low for a further minute or two until your desired porridge consistency. You can add more milk if you would like a thinner porridge.
6. Whilst the porridge is cooking, add the pistachios to a dry frying pan over a low/medium heat and toast gently for 3-4 minutes until fragrant and lightly golden.
7. Roughly crush the pistachios and scatter over the porridge and top with the maple apricots. Top with additional maple syrup or cinnamon if required.