Our Sweet Rose Fonio recipe is inspired by an Egyptian dessert traditionally made with couscous. This no-bake treat has layers of texture and flavor thanks to the nutty fonio base, a mix of almonds + pistachios, chewy raisins, and bursts of pomegranate. It’s lightly sweetened and fragrant from the combination of spices, rose petals, and orange juice and just happens to be both
Sweet Rose Fonio
serves 4 (vegan, gluten free)
1 tablespoon rose water
½ cup uncooked Yolélé fonio
2 tablespoons coconut oil or unsalted butter
2 tablespoons golden raisins
3 tablespoons chopped, blanched almonds
3 tablespoons chopped unsalted pistachios
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Dried rose petals
3 tablespoons pomegranate seeds
- In a medium saucepan, bring orange juice, rose water, and fonio to boil. Cover, reduce heat and simmer for one minute.
- Remove from heat and let stand 4 minutes. Remove lid, fluff mixture with a fork and fold in coconut oil and raisins.
- Add almonds, pistachios, sugar, cinnamon, cloves, and gently stir to combine. Garnish with rose petals and pomegranate seeds and enjoy!