Farro Porridge With Figs, Cinnamon and Walnuts
I had quite on and off relationships with breakfast until I moved to California.
Three years ago my husband and I realized that there is not much going on in our lives and we decided to move to San Francisco. All of the sudden I had tons of quality ingredients in front of me, in any time of the day in any place I go, so I started experimenting with the first meals of the day.
Farro is an ingredient that’s widely used in Russia. Even though I did not grow up eating it I love the taste and the smell somehow bounces me back to good old days.
This porridge is specifically good if you are training for the marathon or half marathon.
Pro tip: this recipe is 100% vegan and coconut milk is the best ingredient to cook your farro in. You can also reduce the number of calories by boiling farro in water. IF you don’t care about the calories try mixing coconut cream and coconut milk 50/50 it will be even better!
- 730 Calories
- 29.7g Fat
- 117.9g Carbs
- 11.8g Fiber
- 12.9g Protein
- 400ml coconut milk
- 1 cup of farro
- 1 tbsp of amber honey
- 2 tbsp of walnuts crushed and roasted
- 6 figs
- 0.5 cup of blueberries
- A pinch of salt
- A pinch of cinnamon
How to make:
Boil farro in coconut milk. Combine farro and coconut milk in a pot, bring to a boil, reduce heat to minimum, cover with a lid and cook for 10-15 minutes more.
Crush walnuts and cut figs into quarters.
When farro is ready add honey, a pinch of salt and cinnamon.
Serve with walnuts, blueberries, and figs!