I can relate a lot to the opening lines of Erin Cooks‘ most recent post. Like her, farro has been “haunting” my kitchen, too, and I haven’t spent the time lately trying to find the right recipe with which to make it.
I also have two young kids to pack lunches for each day. Monotony is a problem, especially at this point in the school year, with camp (more packed lunches) around the corner. Eep!
For Erin, the Cranberry Farro Quick Bread she crafted is a kind of two-fer. She’s honest about her doubts in using the grain, but delightfully surprised by the end results. “The loaf rose, it sliced beautifully, and smelled lovely,” she writes. Check and check: 1) whole grains used up, and 2) nutritious new breakfast food created.
For me, Erin’s farro quick bread is also a two-fer. Over the past year, I’ve taken to baking breads for my kids (banana, pumpkin, zucchini, etc.) as a nutritious replacement for the crackers they like to take for lunch. Cranberries are as constant in our house as milk. Now I can check two things off my list, too: 1) whole grains used up, and 2) nutritious new lunch food created.