Honey glazed peaches with pistachios and berries
GLUTEN FREE II SESAME FREE II DAIRY FREE II SOY FREE
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.
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
Heat a griddle or frying pan.
Melt the coconut oil in a saucepan and add the honey. Coat the peaches with the honey and oil mixture.
Place the peaches onto the griddle pan and cook for a couple of minutes each side. Leave to the side once grilled.
In a breakfast bowl add yoghurt to one half of the bowl, add the peaches and sprinkle over the toppings.
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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