These pancakes are made with whole spelt flour, unsweetened shredded coconut, a hint of lemon and antioxidant rich blueberries for a perfect weekend morning treat.
This porridge recipe makes great use of leftover Farro and seasonal peaches. A touch of cinnamon adds a wonderful aroma and an earthy flavour that will wake up your taste buds.
Farro makes a great alternative to pasta or rice in this wholesome summer salad. It’s naturally low fat and is a good source of protein, fiber, and vitamin B complex among other things. Here it is mixed with carrots, zucchini, sundried tomatoes, shallots and edamame beans and topped with my go to Lemon Basil Dressing.