6-Ingredient Fonio Bread | No Egg, No Dairy

For a recap on fonio and its nutritional benefits, check out my previous post.

Fonio is an ancient African grain that looks like a cross between quinoa and couscous. I have a few fonio recipes in my cookbook Vegan Nigerian Kitchen and have been having fun experimenting with this incredible ingredient.

This vegan, yeast-free fonio bread is similar to corn bread in terms of texture. It's light, has a nutty flavour and gritty texture. If you don't mind this description, you'll certainly love this recipe.

To make this bread, you'll need fonio flour, which can be made by blending/grinding fonio. I used my small smoothie blender and was happy with the results. You may also wish to skip this step and simply buy fonio flour. 

Ingredients

- 1 cup fonio flour
- 1 cup self-raising flour
- 1 tsp salt
- 1/2 cup caster sugar
- 1 cup vegan milk (soya, coconut, oat milk...etc.)
- 1/3 cup sunflower oil

Method

Preheat the oven to 180 degrees Celsius.

Combine all the ingredients in a large bowl and mix until you have a thick batter. 

Pour the batter into a lightly greased loaf tin or divide into lined/greased square cupcake cases. 

Place in the middle shelf of the oven and bake for 25 minutes. A toothpick stuck in the centre of the bread should come out clean.

Transfer the bread to a wire rack and leave to cool before serving. It's tasty on its own or with a dab of salted vegan butter, or served alongside a savoury soup.