Farro Recipes And Nutrition Benefits

  • By Elana Iaciofano
  • Published Jul 1, 2013
  • Updated Jul 18, 2013 at 1:40 PM UTC
Photo: Elana Iaciofano

Farro Cucidati (Fig Cookies)

Cookie crust

1 ½ cups whole-wheat flour
1 cup farro (regular or ground if you can find it)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
2 eggs, beaten
¼ cup almond milk (can substitute regular milk)
¼ cup dark molasses
2 T maple syrup
1 tsp vanilla extract
1 egg white for brushing the tops of the cookies (optional)

Cookie filling
1 8-ounce package (1 ½ cups) dried figs, remember to remove the stems
2–3 pitted dates
¼ cup slivered almonds
¼ tsp ground cinnamon
/8 tsp ground nutmeg

To make the filling, combine all the ingredients in a food processor and blend well. The mixture should start to stick together, like Play-Doh. Remove from the food processor and place in a small bowl. The filling can be made up to a week in advance. Store it in an airtight container in the refrigerator until ready to use. To make the dough, cook the farro according to the package instructions. Allow to cool to room temperature. In the bowl of a food processor, combine the whole-wheat flour, cooked farro, baking powder and soda, ground cinnamon and salt. While the processor is running, slowly add the two beaten eggs. Blend well. In a microwave-safe bowl, combine the almond milk and molasses. Heat on high for 30 seconds. Pour the molasses and milk mixture into the food processor and blend to combine. Add the maple syrup and vanilla extract, and blend. The dough should start to form into a ball in the bowl of the food processor. It should be slightly sticky, but still firm and able to be formed into a ball with your hands without creating a mess. If it seems too wet, add some more flour, 1 T at a time. Remove the dough from the food processor and split into two equal parts. Heat the oven to 350 degrees and line a baking sheet with parchment paper. Dust your workspace very lightly with flour. Roll out the dough into a rectangle that is about 12 inches long, 4 inches wide and ¼-inch thick. Place the filling in a line along the center of the rolled-out dough. Roll the dough around the filling and press to close. Cut the roll into bars, about 2 inches long. Repeat with the remaining dough and filling. Place on the prepared cookie sheet and brush with the egg white to give the cookies a nice shine. Bake for 25 minutes, remove from oven and allow to cool. The recipe makes about 20 cookies, and you can store them in the fridge for up to a week. If you have extra filling, you can store it in small plastic bags and use it as an energy gel!

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