Caramelized Peach Einkorn Breakfast Bowls
Recipes
It is smart to begin your day with a hearty breakfast, but how about take a break from eggs and get fueled with the protein and fiber of whole grain einkorn? After all, einkorn was enjoyed by the Romans thousands of years ago for breakfast too.
Ingredients
- 1½ cups (300g) jovial Einkorn Wheat Berries
- ¾ cup (100g) hazelnuts
For the Caramelized Peaches:
- 2 tbsp. (30g) jovial Extra-Virgin Olive Oil
- 2 tbsp. (36g) honey
- 4 medium ripe peaches (665g), halved and pitted
For the Honeyed Yogurt Sauce:
- ¾ cup (175g) plain yogurt
- 1 tbsp. (18g) honey
- ¼ tsp. pure vanilla extract
Instructions
- Cook einkorn wheatberries according to Basic Cooking Instructions on the package.
- Preheat the oven to 350° F. Toast hazelnuts for 7-9 minutes or until fragrant. Cool then coarsely chop.
- Heat olive oil in a 10 or 12-inch skillet over medium-high heat. When oil is shimmering hot, add the honey and stir quickly to combine.
- Place peaches flesh-side down in the oil. Lower the heat to medium and cook until the bottoms begin to brown and the peach flesh softens, about 10 minutes.
- Gently flip the peaches, and continue cooking for 5 minutes. Remove from heat. Spoon onto a cutting board and slice into thick wedges (about 4 slices per half).
- In a small bowl, whisk together the yogurt, honey and vanilla extract.
- To serve: Scoop a generous portion of cooked wheat berries into each bowl. Layer on peach slices and chopped hazelnuts, and spoon a few tablespoons of the honeyed yogurt sauce on top. Serve immediately.
