Posts tagged #Farro Flour

Avocado Chocolate Chip Cookies

Happy St. Patty's Day! I made some very green, very yummy (almost-vegan) farro & chocolate chip cookies in honor of Saint Patrick.I recommend pairing these with milk rather than Guinness. 

the color might not  look  appetizing...but trust me, they are  delicious . 

the color might not look appetizing...but trust me, they are delicious


  • 2 1/2 cups (250 grams) farro flour (all purpose and whole wheat work just as well) 
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup mashed avocado (about two avocados)
  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 2 eggs
  • 1 Tbsp. vanilla
  • 1 1/2 cups chocolate chips (preferably dark chocolate)
if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 

if you want your cookies to be a brighter green, you can use a white sonora flour (AP, whole wheat, etc.) 


  1. cream avocado & sugar until smooth
  2. add vanilla & eggs
  3. once mixed, gradually add dry ingredients (flour, baking soda, salt)
  4. add chocolate chips
  5. scoop dough onto cookie sheet (about a 1 Tbsp sized ball) and freeze for at least 15 minutes (this particular dough is very gooey and sticky so freezing it beforehand helps the cookies hold their shape)
  6. bake on parchment paper for ~10 minutes at 350 degrees
  7. cool on baking rack before serving 


I had to break out the St. Patrick's Day tea towels! 

I had to break out the St. Patrick's Day tea towels! 

Posted on March 17, 2015 and filed under Recipe, Dessert.

Chocolate Pistachio Farro Biscotti


Chocolate Pistachio Farro Biscotti

This recipe is based on a recipe for chocolate hazelnut biscotti from

Makes 24 biscotti

2 cups farro flour
1/2 cup cocoa
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 1/3 cup sugar
1 cup pistachios
1/2 cup chopped semi-sweet chocolate

1. Preheat oven to 350°. Mix flours, cocoa, baking soda, baking powder and salt together in a bowl. In a separate bowl whisk the eggs, just enough to combine the yolks and whites.  Pull out 2 tablespoons of egg from the bowl and set aside for  later. Then add sugar to the eggs and whisk until the sugar is dissolved.

2. Add the sugary egg mixture to the dry ingredients and mix with a wooden spoon. When it all starts to come together into a ball, dump the mixture on to a well floured surface and continue to bring the dough together with your hands. When you have a solid ball of dough work in the pistachios and chopped chocolate. When the pistachios and chocolate have been evenly mixed in, break the dough in half. Form the halves into long flat logs.  About 10 inches long and 3-4 inches wide. 

3. Cover a baking tray with parchment paper and place the two logs on it. Use the egg that was set aside to brush the tops of the logs. This will give the finished biscotti a lovely sheen.  Bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes or until the logs are hard enough to cut. With a sharp knife, cut the logs into half inch slices. Arrange the slices on a baking tray cut side facing up and bake for another 20 minutes.  They should be nice and crunchy.  Allow to cool and enjoy with a hot cup of tea! 

Posted on December 17, 2014 and filed under Dessert, Recipe.

Pear Cranberry Tart with a Farro Buttermilk Crust


Pear Cranberry Tart with a Farro Buttermilk Crust

Farro Crust (makes 2 crusts)
1 cup Farro flour
1 1/2 cup White Sonora all purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1 cup (2 sticks) very cold unsalted butter
3/4 cup buttermilk (plus 2 tablespoons if you find your dough too dry)

Filling and Glaze
3 pears
1/4 cup fresh cranberries plus 2 tablespoons for the glaze
1 teaspoon ground ginger
Zest of 1 small lemon
1 teaspoon ground cloves
2 cinnamon sticks
1 cup sugar
1 cup water

1. Mix the flours, salt and sugar together in a large mixing bowl. Chop the cold butter* into small cubes and add to the dry mixture with a hand held pastry blender. When the dough is crumbly and the butter is broken up into pea-sized chunks, add the buttermilk. Mix until the dough is wetted and then turn the mixture out onto the counter to knead it into a ball. Cover the dough with plastic wrap and let the dough rest for 1 hour in the fridge.

2. Preheat the oven to 400° F. Cut the pears in half, spoon out the seeds and cores and set aside as they will be used in the glaze. Thinly slice the pear halves, keeping the halves together (as shown in the picture). Pull the dough out of the fridge and split it into two equal pieces. Place one half in the freezer for another day. 

Cover a baking sheet with parchment paper. Lightly flour the parchment paper before placing the dough in the middle. Use a rolling pin to roll the dough into a 20 inch circle (or anything close to a circle will do)  Place the pear halves in the middle of the circle, starting from the middle and fanning them out. Leave 2 inches around the edge. Fold up the dough edges around pears, creating a 2 inch free-from crust edge. Bake for 45 minutes. 

3. In a heavy bottomed sauce pan mix the sugar, water, spices, cranberries and pear cores. Allow to simmer over low heat while the tart bakes. It should reduce to a thick syrup. After removing the tart from the oven allow it to cool for 10 minutes strain the syrup and pour it over tart. 

Best served with vanilla ice cream or a dollop of crème fraiche.

*Working with cold butter is the key to a great pie /tart crust. 

anjou pears
pear tart
Posted on November 21, 2014 and filed under Recipe, Dessert.

creme fraiche farro crust

This summer has been all about testing farro flour recipes. It's one of our standout flours at Hayden Flour Mills, it has a great color, a two thousand year old history, and the same nutty taste that makes farro berry salads so appetizing. However, if you google "farro flour recipes" not much comes up. So it fell to us to write a few. And so far, I haven't met a recipe that can't be made with farro flour; pizza crust, chocolate chip cookies, and now this savory tart crust which would  do equally well with a cherry rhubarb filling. 

creme fraiche dough.jpg
layering with cheese leeks and tomatoes.jpg

Creme Fraiche Farro Crust

makes 2 tarts

2 cups Hayden Flour Mills Farro Flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 teaspoon sugar
3/4 cup creme fraiche
1/4 cup whole milk
2 tablespoons olive oil
1 egg

Gruyere and Summer Tomato Filling

1 large leek, sauteed in about 3
1 cup gruyere cheese, grated
4-5 large heirloom tomatoes, thinly sliced

1. To make the crust. Mix farro flour, baking powder, salt and sugar. In a separate bowl whisk the  creme fraiche, milk, olive oil and egg together.  Add the wet mixture to the dry mixture and combine with a wooden spoon. When flour is thoroughly wetted, dump the dough out on to a work surface, sprinkle with farro flour and knead until the dough forms into a uniform ball. (Takes about 10 folds). Wrap the dough in plastic wrap and set aside to rest for 30 minutes. 

2. Preheat the oven to 375 degrees. Cut the ball of dough in half  and re-wrap the remaining half or freeze to use later. (I made one tart and froze the second ball of dough for later.) Line a cookie sheet with parchment paper and place the dough ball in the center of the pan.

3. Use a rolling pin to roll out the crust starting from the center of the dough. Roll the crust as thin and wide as possible without going over the edges of the pan or breaking the crust.

4. Layer the crust with gruyere, sauteed leeks and tomatoes avoiding the 2 inch rim around the edge of the crust. Gently, fold the edges of the dough up on top of the filling. Brush the crust with egg white and bake for 40-45 minutes. When it comes out of the oven sprinkle the remaining grated  gruyere on top and finish with flaked sea salt and ground pepper.  


Posted on June 11, 2014 and filed under Recipe.

chocolate chip farro cookies

farro chocolate chip cookies

Chocolate Chip Farro Cookies

makes 3 dozen cookies

3 cups farro flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 sticks cold butter, cut into cubes
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla

1 cup dark chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped dried cherries

1. Preheat oven to 350 degrees. 

2. Mix dry ingredients together. (A tip on measuring out our freshly milled farro flour: fill the measuring cup then tap the bottom against the counter and fill up the space that is created with more flour.  Repeat if needed.) 

3.In a kitchen aid, cream the butter and sugar together at a low speed. Then add the vanilla and eggs one at a time. Mix  for 1 minute at medium speed. Turn the mixer speed down,  and slowly add in the dry mixture. 

4. When dry and wet ingredients are thoroughly mixed, add the the chocolate chips, dried cherries and walnuts. 

5. Scoop out 1 tablespoon portions of cookie dough on to a parchment-lined cookie sheet. Then bake for 13 minutes. They are done when they are golden.

5. The key to this recipe is keeping the butter cold as well as the dough, if you are not able to bake the cookies right away store the dough in the fridge right up until you scoop them onto the cookie sheet. 



Posted on June 4, 2014 and filed under Recipe, Dessert.

farro flatbread

rolling pin
rolled out
pizza cooked

Cooking with whole grain farro is easy. They are in so many recipes out there right now. But what to do with farro flour? 

On a tip from Maria Speck, I learned that farro flour is very similar to spelt flour in its baking properties; it's very low in gluten and it's an ancient grain. The only difference is farro flour's ruddy color and sweeter taste.

So now you can substitute spelt flour with a local alternative--farro flour. And their are loads of great spelt recipes out there.  

This basic crust recipe is a slight modification from Maria Speck's Spelt Crust Pizza with Fennel, Prosciutto, and Apples. I replaced spelt flour with farro flour. You can find the original recipe in her book Ancient Grains for Modern Meals. Or an online version here. 

Farro Flatbread

Makes two 6-slice pizzas.

2 cups farro flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1 cup  ricotta cheese
1/4 cup whole milk
2 tbsp olive oil
1 large egg (or 2, if your chickens lay tiny eggs like mine do)
Cornmeal, for the the pizza stone

1. Put all the dry ingredients in the food processor and pulse. In a separate bowl mix the cheese, milk, olive oil and egg together. Add the wet mixture to the dry mixture in thirds, stopping between additions to pulse everything together. The dough will form into a rough ball. 

2. Take the dough ball out of the food processor and knead by hand until it forms a smooth cohesive ball. Wrap the dough in plastic wrap and set aside for 30 minutes to rest at room temperature. 

3. While you are waiting, preheat the oven with the pizza stone inside to 425 degrees. After the dough has rested, unwrap and split into two even pieces. Dust your work surface with flour and roll the dough out until it is as thick as two stacked dimes. Top with whatever you like. (I used what I had on hand, but the original recipe looks amazing).  Dust the pizza stone with cornmeal and bake the flatbread directly ontop for 15-20 minutes. Repeat with the second piece of dough for a second pizza.


Posted on May 20, 2013 and filed under Dinner, Recipe.

farro fricos


These are the easiest fake-it-till-you-make-it appetizers. Best when served with a glass of wine on a Friday afternoon.

Farro Fricos

Makes 5 Fricos

  • 1 cup Parmigiano-Reggiano, coarsely grated (use largest hole size of grater)
  • 1 tablespoon Farro flour
  • 1/4 teaspoon black pepper
  • 4 sliced green pimento stuffed olives

Preheat the oven to 375° F. Stir together, cheese, flour, pepper and olives. Place mounds of mix on Silpat liner. Flatten each mound. Bake in middle of over until golden brown--approximately 10 minutes. Cool for a few minutes. Use a spatula to transfer as Fricos are fragile.

Posted on March 15, 2013 and filed under Dinner, Recipe.