APPLE PIE BREAKFAST FARRO

SERVES 4 TO 6 PORTIONS

8.8 ounces (249 g) quick-cooking dry farro

3 McIntosh apples, or any favourite apple, cored and chopped (about 18 ounces, or 510 g)

1⁄4 cup (48 g) (1.7oz) Sucanat or (38 g) (1.3oz) light brown sugar (not packed)

1 1⁄8 tsp ground cinnamon, plus optional extra for garnish

1 tsp pure vanilla extract

1 cup (235 ml) plain or vanilla vegan milk, warmed, as needed

1 pint of Vegan Nut Ice Cream (store bought), or 1 cup toasted nuts of choice

Pure maple syrup, optional

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg

METHOD

A large pot of water should be brought to a boil. Return to a boil after adding the farro. Reduce the heat to medium- high and leave the pan uncovered. Cook for 10 to 12 minutes, or until the pasta is al dente or the desired consistency is reached. Set aside after draining.

In the same large pot that you used to cook the farro, combine the chopped apples, Sucanat or brown sugar, and cinnamon. Increase the heat to medium-high and stir to combine the ingredients. When the apples begin to release moisture, reduce the heat to medium and continue to cook until the apples are tender, about 10 to 15 minutes, stirring frequently. Cooking time will vary depending on the size of the apple bits and the type of apple used. Tender bits, not applesauce, are what you're after.

Remove the pot from the heat and stir in the vanilla extract. Add the cooked grain to the apples and serve immediately, with as much warm milk as desired on top of each serving. If desired, top each serving with a handful of nuts, extra cinnamon, and maple syrup.

RECIPE NOTES

While quick-cooking grains typically lose more nutrition than less processed counterparts, the total amount of uncooked farro used in this recipe contains 30 g of protein. That's an impressive amount for something prepared in a hurry, and convenience is frequently important when preparing a breakfast meal.

To make this dish, you'll need 3 generous cups (weight will vary for other grains) of cooked grain: To achieve a nice texture and nutty flavour, we prefer al dente grain. Cook it to your liking if you prefer a more tender grain.