Description

A warm and comforting Farro Breakfast Pudding infused with fragrant cardamom and sweet dates. This nutritious grain pudding is simmered in almond milk and lightly sweetened with maple syrup or honey, making it a wholesome and flavorful start to your day. Garnished with crunchy nuts and shredded coconut, it offers a delightful combination of textures and flavors.

Ingredients

Scale

Main Ingredients

1 cup farro, rinsed
2 1/2 cups almond milk (or milk of choice)
1/2 cup water
1/4 cup chopped dates
1 tsp ground cardamom
1/2 tsp cinnamon
Pinch of salt

Sweetener

1/4 cup maple syrup or honey

Garnish (Optional)

1/4 cup chopped almonds or pistachios
2 tbsp shredded coconut

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Instructions

Combine Ingredients: In a medium saucepan, combine the rinsed farro, almond milk, water, chopped dates, ground cardamom, cinnamon, and a pinch of salt. Stir thoroughly to mix all the ingredients together evenly.
Simmer the Pudding: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking, until the farro is tender and the mixture has thickened to a creamy, pudding-like consistency.
Add Sweetener: Stir in the maple syrup or honey, tasting and adjusting sweetness as desired to enhance flavor without overpowering the natural nuttiness of the farro and spices.
Thicken the Pudding: Remove the saucepan from heat and let the pudding sit for 5 minutes. This resting time allows the pudding to thicken further and develop a creamier texture.
Serve and Garnish: Serve the farro pudding warm in individual bowls. Top each serving with chopped almonds or pistachios and shredded coconut for an added crunch and nutty flavor. Optionally, drizzle a bit more maple syrup over the top if you like extra sweetness.

Notes

You can substitute almond milk with any other milk of your choice, such as oat milk or cow’s milk.
Adjust the amount of maple syrup or honey based on your preferred sweetness level.
For a vegan version, use maple syrup instead of honey.
Garnishes like nuts and coconut add texture but can be omitted for a smoother pudding.
Leftovers can be refrigerated and enjoyed cold or reheated gently before serving.