Addapted from a recipe by Tastes Better From Scratch

This sumptuous desert is as fast and easy as it is delicious. Whole grain, heritage Farro Flour adds a nutty flavor and satisfying texture.

Ingredients:

  • 4 cups blueberries
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • zest of one lemon
  • 2 tablespoons unsalted butter
  • 1 cup Farro Flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon 

Directions:

  1. Preheat oven to 350 degrees F. 
  2. Slice butter into pieces and add to individual ramekins or a baking dish. Place the ramekins in the oven while it preheats, to allow the butter to melt. Once melted, remove them from the oven.
  3. Combine blueberries, sugar and zest in a bowl and stir to combine.
  4. In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, almond and vanilla extracts and salt. Stir in the milk slowly watching the texture. It should be the texture of thick pancake batter. Stop adding milk when it gets to the desired texture adding more as needed.
  5. Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon.
  6. Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

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