Farro Breakfast Bowl with Caramelized Peaches and Cinnamon Cashew Cream
This Farro Breakfast Bowl with Caramelized Peaches and Cinnamon Cashew Cream is a hearty, tasty way to start your day!
Servings: 2 servings
Calories: 516kcal
Ingredients
- 1/2 cup uncooked farro, rinsed
- 1 1/2 cups water
Cinnamon Cashew Cream
- 1 cup raw cashews, soaked, drained and rinsed
- 1/2 cup water, you can use more to reach your desired thickness
- 2 Tbsp. maple syrup, you can add more/less to reach desired sweetness
- 1 tsp. vanilla
- 1 tsp. ground cinnamon
- pinch of salt
Caramelized Peaches
- 4 peaches, peeled, halved, pitted and cut into chunks
- 2 tsp. freshly squeezed lemon juice
- 1/8 tsp. coarse salt
- 1/8 tsp. ground cinnamon
- 4 Tbsp. unsalted butter
- 1/4 cup light brown sugar, firmly packed
Topping
- chopped pecans, walnuts or almonds, if desired
Instructions
- Place rinsed farro in a medium saucepan. Add 1 1/2 cups water. The water should cover the grains. Bring to a boil. Reduce heat to medium-low and simmer for 20 minutes or until just slightly chewy. Remove from heat. Drain off any excess liquid. Set aside.
Cinnamon Cashew Cream
- Soak the cashews for at least 2 hours, but as much as up to overnight. After soaking, drain and discard water.
- Place the soaked cashews, water, maple syrup, vanilla, cinnamon and salt in a blender and process for 1-2 minutes. You may add more water for a thinner consistency, if desired.
Caramelized Peaches
- In a medium bowl, toss peach chunks, lemon juice, salt and cinnamon. Set aside.
- In a medium skillet, melt butter and brown sugar over medium-high heat. Add peach mixture and cook for 5-7 minutes, until caramelized.
Assembling Breakfast Bowl
- Place some farro in a bowl, top with some caramelized peaches and a dollop or two of cashew cream. Sprinkle with chopped pecans or your favorite nut, if desired.