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Delve through maple peaches to reach juicy bites of sliced peach in your creamy peach and tahini porridge bowl (it’s peachy).

Serves 2
Time 10 minutes

Ingredients
80g of oats
600ml of coconut milk
1 peach
1 tsp. of light tahini
1 tbsp. of maple syrup

Toppings
1 peach
1 tsp. of light tahini
1 tbsp. of maple syrup
Granola of your choice

Method

To make the peach and tahini porridge weigh out the oats into a pan and pour over the coconut milk. Add ½ a teaspoon of tahini and then slice one peach into small chunks and stir through the oats. Gently heat, stirring regularly until the oats are soft and creamy.

Slice one peach in half and carefully remove the stone. Add 1 tbsp. of maple syrup to a small frying pan and heat to a gentle simmer. Place the peach halves flesh side face down into the hot maple syrup, reduce the heat slightly and cook for 5 minutes. Take care that they don’t stick.

Spoon the peach and tahini porridge into bowls and top with a maple peach half, sliced almonds, drizzled tahini and chocolate granola.

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