We’re down to the wire; soon it’ll be Christmas morning!
I’ve always loved the hushed air that settles around us in the final days to Christmas. The streets were quiet this morning, people seemed nicer and the twinkly Christmas lights under wintery grey skies made for a charming walk to work.
It feels festive at home too; our tree and decorations went up a few weeks ago. We kept with our new little tradition and made breakfast for our morning of putting up the decorations.
This year we made farro with roasted apples topped with cashews and pomegranate.
This breakfast farro with roasted apple is a nice alternative to oatmeal if you love toasty hot cereals (or porridge) for breakfast. A grain from the wheat family, farro is nuttier than the common wheat, and chewy and slightly sweet, making it ideal for this tasty breakfast.
I use whole farro, soaked overnight and cooked in almond milk until its absorbed and the farro plumps up. I like that this takes a little time to make, I sneaked off in between stirring the farro and baking apples to hang lights and ornaments.
Baked apples add a warm touch, topped with cashews and pomegranate; it’s fruity, chewy and delightful.
- 2 – 3 apples, cored and quartered (Gala apples work well here)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 cup farro, (soaked overnight if using whole farro)
- 3 cups almond milk, plus more for serving
- 2 tablespoons maple syrup or sugar (adjust as preferred)
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- Fruit and nuts for topping
- Preheat oven to 400 degrees f., and line a rimmed baking sheet with parchment paper
- Combine apples with sugar, ground cinnamon and salt in a bowl and toss to coat
- Spread apple in a single layer on to prepared baking sheet
- Bake apples, flipping them halfway through, until tender, about 20 – 25 minutes
- Remove from oven and to serve with breakfast farro
- In a medium saucepan, combine and milk to a boil over medium-high heat
- Add farro, maple syrup and salt and bring back to a boil, let it keep boiling for about 5 minutes, then lower heat
- Add nutmeg and cardamom and let farro simmer until plump and soft (but it still have a little bite), and liquid is absorbed, about 25 – 45 minutes depending on the kind of farro you’re using
- Stir occasionally while porridge is cooking and add more milk if it gets a little too dry and start sticking to the pan
- Spoon porridge into bowls, and top with your roasted apples and your favourite fruit and nuts