» 1/2 cup farro, preferably sprouted
» 3/4 cup water
» 3/4 cup milk or coconut milk
» 1/8 teaspoon sea salt
» 1/4 cup golden raisins or dried apricots, chopped
» 1 Fuji apple, cored and chopped
» 1 tbsp butter or coconut oil
» Cinnamon
» 1/4 cup raw pumpkin seeds
» Plain or vanilla Greek yogurt
» Honey, to taste
Combine the farro, water, milk, salt and raisins in a medium saucepan over medium heat. Bring to a boil, reduce to low, and cover. Simmer until farro is plump, about 30 minutes. Drain excess liquid.In a small skillet over medium-high heat, melt the butter, add the apples and saute until softened, about 5 minutes. Add the seeds, sprinkle with cinnamon, and stir until just warmed. Place the farro into two bowls. Top with the apple mixture, a spoonful of yogurt,and a drizzle of honey. Serve warm.
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Basic Applesauce
Makes 6-7 cups
» 6 cups Apples
» 1 cup water or no-sugar-added apple cider
» Splash lemon juice
» ½ cup organic cane sugar or brown sugar (optional)
» Sprinkle of allspice and cinnamon
Wash, peel, core and slice the apples. Place all ingredients into a large stockpot. Cook on low for 25 minutes, stirring occasionally. Cool slightly. Mash or puree and enjoy. Can be stored in the fridge.
Photography By Joel Riner
As Featured In: 2019 Winter/Spring CDA Edition