This recipe is from"The Diabetes Weight Loss Cycle" by Antony Thompson. I have not tried it yet, but will as soon as peaches are in season - it sounds like it would make a wonderful breakfast! You need to use barley flakes, not plain barley, for this recipe, although I suspect rolled oats would also work.
My Private Note
Units: US | Metric
- 1Preheat the oven to 375 deg F.
- 2Quarter and pit the peaches and place them in a single layer in a baking dish.
- 3Add the vanilla bean, saffron, grape juice and bake, uncovered, for 20-30 minutes until tender. Turn off the oven.
- 4Add the blueberries to the peaches and return to the oven to keep warm in the residual heat.
- 5Meanwhile, toast the barley flakes in a non-stick pan over medium heat until lightly golden.
- 6Sprinkle in the sugar and let it melt. Stir well.
- 7Sprinkle the sugared flakes over the peaches and serve at once.
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Nutritional Facts for Roasted Peaches With Blueberries
Serving Size: 1 (200 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 196.8
- Calories from Fat 7
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 5.0 mg
- Total Carbohydrate 47.2 g
- Dietary Fiber 4.4 g
- Sugars 36.3 g
- Protein 2.9 g
The following items or measurements are not included: