Fonio Grain Bread

Healthy, vegan, gluten-free and easy to prepare:

You only need a pot, a bowl and a Bread Loaf Pan.

Bake in Nonstick Steel Long Bread Loaf Pan 27-30 cm.

This Bread is not using Flour but is using Grains. Grains must be cooked prior to mixing with the rest of ingredients and baking the Bread.
The ingredients to cook the FONIO grains

  • 1 Tablespoon olive oil.
  • 1 Cup of FONIO.
  • 1/2 Teaspoon of salt.
  • 2+1/2 Cups (600 ml) boiling water to make the bread.

Ingredients to mix with the cooked FONIO for making the Bread

  • 1/4 Cup peeled sunflower seeds.
  • 1/4 Cup peeled pumpkin seeds.
  • 1/4 Cup mixed with flax seeds and sesame seeds.
  • Optional: 1/4 Cup chia seeds.
  • 1 Tablespoon natural maple or natural date syrup.
  • 1/4 Cup (60 ml) water.
  • 4+1/2 Tablespoons (80 grams) of raw tahini.
  • 1 Tablespoon olive oil.
  • 1/3 Teaspoon of salt.
  • 4 Tablespoons (40 grams) cornflour.

Preparation The Fonio Bread

1. Heat the olive oil in a pot. Add the Fonio and mix. Add the salt and mix for a few seconds. Add the boiling water, cover and bring to a boil. Lower the heat and cook for another 10 minutes or until the water is absorbed and the Fonio grains open. Remove from the fire and separate the Fonio grains with a fork, for ventilation. Wipe to dry the inside of the lid, cover and wait for 5 minutes.

2. Add all the kernels and seeds to the Fonio and mix well.

3. Mix the maple or date syrup, tahini, olive oil and salt in a separate bowl. Add the cornflour and whisk until the lumps break up. Add to the Fonio and kernels mixture, and mix until uniform.

4. Pour the mixture into the long Baking Pan, tighten well with your hands.

5. Let the mixture rest for about 15 minutes.

6. Heat the oven to 170 degrees, grease the pan with a little olive oil or line it with baking paper.

7. Bake for 45-50 minutes, until the bread sets and browns. Take out, cool for about two hours and serve.

How to store? Up to 4 days, wrapped in the refrigerator.

Main TIP

Homemade Gluten-Free baked goods are tastier than what you can find at the store, but it takes a bit of effort to fire up the oven every time the mood strikes. Whenever you bake a batch of something, better make it a habit to freeze a portion for a future indulgence. Bread and quick breads freeze very well.

Gluten-Free bread dries out quickly so it really is only good for a day or two. It is best eaten freshly baked and warm or toasted. Keep it wrapped in plastic wrap or foil.

Since Gluten-Free baked breads do not stay fresh as long as their conventional counterparts, it’s always a good idea to freeze whatever you won’t finish in a couple days.

Before freeze, let it cool to room temperature first. Wrap it tightly first in plastic wrap, then aluminium foil. It will last up to 2 months frozen.