A new breakfast or dessert recipe!

Today I added a new recipe to our collection of recipes we make regularly on our website!  I found this great cookbook by Carolynn Carreno and have read it from cover to cover:  Bowls of Plenty, Recipes for Healthy and Delicious Whole-Grain Meals.  Each recipe is accompanied with a small story about the recipe and hints as well as ways to adapt it.

We are always looking for tasty, easy ways to use our bounty of apples and this recipe is a keeper!   If you can’t find farro I think barley would work well too.  We found it in the health food section of two grocery stores.  Apple crisp taste makes this great for breakfast or dessert!  We need to start taking pictures of our food though!

Spiced Apple Breakfast Farro with Yogurt Cream

Adapted from Bowls of Plenty by Carolynn Carreno

It tastes a bit like apple crisp and the recipe says it serves 4 but we had 8 servings.  This is a simple version of her recipe.  The cookbook has interesting stories and tips and would make a great gift!

2 apples (we used 5)

Pinch of ground cloves

6 cups of fresh apple cider

½ tsp. ground cinnamon

¼ tsp. salt

1 ½ cups of farro, rinsed

Peel the apples if desired (we didn’t) and core and chop into chunks.   Put the cider, spices and salt into a large pot and bring to a boil over high heat.  Add the farro, reduce the heat slightly, and gently boil until the farro is tender, 15 to 20 minutes.  Add the apples and cook for 5 minutes so they soften but not so long that they turn into applesauce.  Spoon the farro into four bowls, dollop the cream on top and serve.

Yogurt Cream

Mix 1 cup of plain yogurt and 1 cup of sour cream with 1 tsp. of sugar together in a small bowl.