½cupcoconut almond milk (or whatever milk you prefer), plus additional ¼-1/2 cup per preference
1largebananadivided, ripe
⅛teaspooncinnamon
½teaspoonsugar
⅛cupwalnuts, pecans, or nut of choice
Instructions
Bring one cup water and a pinch of salt to a boil.
Meanwhile, toast the farro over medium-low heat for about 10 minutes, swirling often to toast evenly and prevent burning (optional).
Once the water comes to a boil, add ½ cup farro and boil for about 15-20 minutes or until most of the water is absorbed.
Add ½ cup coconut almond milk and ½ ripe mashed banana, stir well.
Simmer on low heat for an additional 5 minutes or until most of the liquid has once again been absorbed.
Test the farro to make sure it is done. It should have a firm but chewy bite.
If it is too firm, just add additional coconut almond milk or water and continue cooking until done.
Add a pinch of salt, ⅛ teaspoon cinnamon, ½ teaspoon sugar, banana slices, nuts, and additional coconut almond milk per preference.
Notes
This recipe scales well so just double, triple, or quadruple the recipe as needed. You can also prep the farro ahead of time by boiling a larger batch and keeping in the refrigerator for up to 3 days to use as needed.