Substituting your flat cereal for this liberal peach porridge is a tasty approach to commence your day. Mediterranean nourishment is enticing and solid, and this credible Greek grain formula from the Greek Vegan is no exemption. Cooked peaches, maple syrup, squeezed orange, cinnamon, cardamom, and grain meet up wonderfully in this sweet treat that is ideal for breakfast, dessert, or a side dish! I prescribe dividing servings into compartments for an extraordinary post-workout nibble to chill you off or battle the mid year heat.
This formula will create three servings, each under 220 calories however high in fiber and stacked with manganese, selenium, thiamin and vitamin B6. Taking after the Mediterranean-style eating regimen can decrease your danger of wellbeing issues further down the road since it underscores eating solid plant nourishments, fiber, entire grains like grain, vegetables, nuts, and olives.
Ingredients : 1 cup barley; 3 cups water; 1/2 tsp Himalayan salt; 3 tsps maple syrup (or agave); 3 tbsps of orange juice; 1/2 tsp cinnamon; 1/2 tsp ground cardamom; 3-4 roasted peaches (2 cups chopped); 1/3 cup fresh chopped mint; Optional toppings: sliced fresh peaches, toasted pecans, and golden raisins
- Preheat oven to 400 degrees.
- Mix equal parts of both maple syrup (or agave syrup) with orange juice. Set aside.
- Rinse, halve, and remove seeds from peaches with a spoon or your fingers.
- On a baking sheet, arrange peaches cut side up, fuzzy side down.
- Lightly brush the cut side with the syrup and orange juice mixture.
- Bake uncovered until tender, 20-30 minutes.
- Once cool, peel off peach skin and discard.
- Dice peeled peaches into ½” pieces and set aside.
- With the peaches in the oven, bring barley, salt, and water to a rolling boil. Once boiling, immediately reduce heat to a very low setting and cover.
- Cook on very low for 45 minutes, or until barley is tender.
- Set a small pan to very low heat and stir in 3 tsp syrup, 3 tbsp orange juice, and spices together, stirring gently and constantly. Once you have a thin liquid, set aside. For a sweeter syrup mixture, stir in up to a tablespoon of raw sugar while the mixture is warming on the stove.
- Once barley is tender, remove from heat and immediately transfer to a large heat-resistant bowl.
- Pour in syrup mixture into still hot barley and stir until well coated. Let cool until warm.
- Mix in diced peaches and mint. Gently stir together until well combined.
- Refrigerate for 1-2 hours.
Garnish with sliced peaches, toasted pecans, or golden raisins and enjoy!