GLUTEN FREE II SESAME FREE II DAIRY FREE II SOY FREE II EGG FREE II FISH FREE II NIGHTSHADE FREE II SHELLFISH FREE II PALEO

Grilled caramelized peaches, served with vanilla coconut yoghurt, berries, pistachios and drizzled with honey. I cannot think of a more perfect light and fruit breakfast bowl. to eat in the summer. Peaches are in season in the summertime in the UK and this is such a quick way of eating peaches. caramelizing the peaches brings out the sweetness.

You could even rustle up a side of mini pancakes to serve alongside this recipe.,Or maybe sprinkle over some homemade granola like my nutty. almond, vanilla and buckwheat granola recipe. here’s the recipe.

honey PEACHES recipe by kam sokhi allergy chef

Notes on ingredients

Peaches

You could use nectarines instead, or any stone fruit like plums or apricots. Just ensure they are ripe.

Yoghurt

Anything by the coconut collaborative I love, because it has the least amount of nasty added ingredients and also doesn’t contain soy yay! However its your call use your fave brand if you prefer.

Toppings

I used pistachios, fresh and frozen berries, and rose petals to decorate the bowl. However, use any nuts. Other toppings could include;

  • bee pollen

  • shaved coconut

  • raspberries

  • cacao nibs

  • sunflower

  • pumpkin seeds

  • hemp seeds

  • granola

  • muesli

Honey

Try to source either organic, or raw local honey where possible. Use another sweetener if this needs to be vegan. Options are coconut blossom nectar, agave, maple, date syrup to name a few.

Ingredients

Tips & storage

The peaches can be grilled in a batch, and then kept in the fridge for the rest of the week. Other fruit you could use are plums, nectarines, bananas, apricots.


Makes 1 portion- 10 mins prep time


Step by Step

Recipe

  • 1 peach sliced in half and stoned

  • 100 g Greek plant based yoghurt

  • 1 tbsp honey

  • 2 tbsp coconut oil

Toppings

  • pistachios

  • rose petals ( from waitrose)

  • a mixture of frozen and fresh berries

  • extra honey to drizzle

Method

  1. Heat a griddle or frying pan.

  2. Melt the coconut oil in a saucepan and add the honey. Coat the peaches with the honey and oil mixture.

  3. Place the peaches onto the griddle pan and cook for a couple of minutes each side. Leave to the side once grilled.

  4. In a breakfast bowl add yoghurt to one half of the bowl, add the peaches and sprinkle over the toppings.

  5. Serve immediately.

Variations

Try adding cinnamon, ground ginger or mixed spice to the coconut oil mixture for a yummy variation. You could switch up the toppings and or yoghurt you use. Maybe try raspberry yoghurt with peaches and fresh raspberries and sliced almonds instead.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
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