A great gluten free porridge alternative, this fonio is thick, creamy and sweet, topped with juicy apricots and toasted pistachios for added texture.
This is a great indulgent vegan and gluten free breakfast treat – perfect for lazy Sundays!
Serves 2
Cardamom fonio porridge with maple apricots
7 minPrep Time
14 minCook Time
21 minTotal Time
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
- 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.
- 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.
- 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
- Reduce the heat to medium and cook for a further minute or so to absorb the almond milk and thicken the fonio.
- 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.
- 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.
- Roughly crush the pistachios and scatter over the porridge and top with the maple apricots. Top with additional maple syrup or cinnamon if required.
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