Winter Farro Breakfast Bowl
from https://inpursuitofmore.com/

This recipe is a wonderful reason to eat breakfast on these cool winter mornings, and a great way to incorporate even more whole grains and super foods into your day.

You can add frozen berries instead of apples, or any manner of toppings or milks that you like. Farro offers a wonderful texture and contrast to yoghurt and the softly cooked seasonal apples here, and I invite you to try this and make it your own. Just cook up a pot of Farro on a Sunday night and enjoy the fruits of your labour easily all week long - the cooked Farro will live happily in your fridge for up to a week.

Winter Farro Breakfast Bowl:
1/2-3/4 cup cooked Farro
Half an apple, peeled and chopped
1/2 cup water
1/2 cup Cashew Chia Pudding (see below)
1/2 cup Cashew Milk (see below)
1 tbsp cocoa nibs
1 tbsp toasted sunflower seeds
1 tsp coconut butter (optional)
2 Chopped pitted Medjool dates (optional)
1/2 tsp cinnamon
Maple syrup or coconut sugar, as desired

Cashew Milk:
1 cup raw cashews
2 cups water
1 tsp Vanilla extract, or to taste
1/4 cup maple syrup or 3 pitted dates, or to taste
Combine all of the ingredients in a high powered blender and blend until smooth and creamy. Once the cashews are all blended and the mixture is creamy, add 3-4 cups of water to dilute and stir well. Refrigerate for use through the week.
Note: She is using cashews, probably, because they tend to break up more easily in the blender. See Homemade Nut Milks - no straining

Chia Pudding ~ recipe from The Full Helping:
Combine 1 cup of cashew milk with 3 tbsp chia seeds in a jar and stir well - and if making a larger batch simply multiply these amounts. Stir the mixture every minute or so for 10 minutes until the mixture is set. It will thicken more every time you stir. Cover and refrigerate for use throughout the week.

The best shortcut is to have your Farro cooked and ready in the fridge, I like to cook a decent sized batch at the start of the week and keep it on hand for quick use. Same for your cashew milk and chia pudding, if they are all ready, getting breakfast ready is a breeze!

To start, combine the Farro, apple, and water in a medium saucepan. Heat until boiling and turn the heat down. Cover and let the mixture heat (stirring here and there) for 5-6 minutes while you prepare the rest. Once the Farro is hot and the apple has softened, serve in a bowl with the coconut butter (put this on right after it's heated so it melts easily), followed by chia pudding, seeds, remaining toppings, and extra cashew milk and sweetener as desired. This recipe serves one and is easily multiplied.

1 serving