Farro – I love it as a side dish, base for a salad, and in this case a hot breakfast cereal, especially when fall hits.
There is just something so hearty and comforting about this nutty, wholesome grain. Also – how gorgeous does this look topped with my apricot/peach chia jam, hemp seeds and roasted almonds! It’s super simple to make and literally DELICIOUS!
1⁄2 cup farro
2 cups water
1/4 teaspoon sea salt
1 cup light coconut milk
1 tablespoon pure maple syrup
1 1⁄2 teaspoon vanilla extract
Dollop of jam – any kind works (raspberry, peach, fig, etc.)
Toasted sliced almonds
Coconut sugar – for sprinkling
Splash of coconut milk
01. Place farro in a high speed blender and pulse till almost ground. note that still you want very small pieces of farro to be visible). Set this aside.
02.In a small sauce bring water to a boil. .Slowly pour in the farro whisking continuously to prevent any lumps from forming.
03. Reduce the heat to low while whisking continuously, for another 10-12 minutes, or until the mixture has thickened and it is completely cooked.
04. Whisk in the coconut milk, maple syrup and vanilla extract. Remove from the heat to cool slightly.