Farro Breakfast Bowls

& my new grain obsession

Ok I’m writing this very spur of the moment, without any fancy photos or much of a specific recipe but with a BURNING PASSION to tell you about this asap.

Farro.

Farro is one of the ‘ancient grains’, a descriptor for a group of grains & cereals that are said to be pretty unchanged over the last few hundred years. They are known to be fiber rich, much more nutrient dense than modern wheat/corn etc and often easier to digest for those with intolerances. They are usually minimally processed and in their “whole” form. This includes quinoa, buckwheat, rye, teff, amaranth, freekeh and others, alongside farro.

Farro itself is actually an umbrella term for three grains- einkorn, spelt & emmer. It’s a whole wheat grain that contains a different gluten structure than modern wheat- so while it is still off limits for those with celiac or wheat allergies, those with intolerance to wheat often find they can eat this grain, or breads made from it, in moderation.

Have I lost you yet or are you still nerding out right along with me? Yeah? Dope, we’re about to dive in.