1. Place the fonio in a pan, add half the almond milk and all the sugar, place on a medium heat, stirring often, cook until all the milk has been absorbed.

2. Once that lot of milk is absorbed add the rest. The fonio will swell a lot to make a much greater amount than what it looks like you will get when it is dry.

3. When the milk has almost been absorbed stir in the sultanas and cook for a further 5 mins until all the milk has been absorbed by the fonio. Serve for breakfast or as a dessert.

Fonio can be bought from Aduna, this grain has a light nutty taste and is naturally gluten free, a great alternative to oats, cous cous or quinoa.