Zucchini & Dill Breakfast Chickpea Pancakes
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Apricot & Almond Baked Breakfast Barley Cups
Baked Breakfast Barley Cups with apricot & almond, prepared as a satisfying breakfast.
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- 40 min
- Calories
- 481 kcal
- Protein
- 17.5 g
- Carbohydrates
- 77.8 g
- Fat
- 13.6 g
- Fiber
- 14.8 g
Ingredients
- 60 g barley
- 160 g milk
- 35 g dried apricots
- 18 g almonds
Instructions
- Weigh and prepare all ingredients for one serving. Barley and milk quantities are measured as listed; dry grains and flours are weighed dry.
- Cook barley until tender. Mix with milk and the flavor additions, divide into muffin cups and bake at 180°C until set.
- Add dried apricots (35 g) and almonds (18 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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