Ingredients
2 tablespoons coconut oil
1 large apple cored and cut into small cubes
¼ teaspoon ground cinnamon
1 teaspoon lemon juice freshly squeezed
¼ cup of dried cranberries
1 cup cooked farro
¼ cup honey or maple syrup
handful of pecans as garnish
- Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
- Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
- Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
- Serve them as they are, or if preferred, with almond milk on the side.
- To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.
