Pear and blueberry baked farro with pomegranate and walnut

1 1/2 c unsweetend almond (or other) milk
1 tbsp agave syrup (maple syrup or honey would also work)
1/2 tsp vanilla essence
1/2 c farro
1 1/2 tsp ground flaxseed
pinch salt
1/4 tsp cinnamon
1 pear, peeled and diced
1/4 - 1/3 c fresh (or frozen) blueberries
1 - 2 tbsp chopped walnuts
Up to 1/4 c pomegranate seeds

Preheat oven to 200°C and grease an ovenproof dish with coconut oil (other oil or butter/margarine would be fine as well).  Heat the milk in a pot along with the salt, cinnamon, agave and farro.  Once boiling, remove from the heat and add vanilla essence, flaxseed, fruit and nuts.  Stir together gently then pour carefully into your prepared dish.  Bake for 45 minutes, then serve sprinkled with pomegranate seeds and optional cream/sweetener.  I had mine with soy cream.


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