Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Peach & Pumpkin Seed Breakfast Barley Bakes
peach & pumpkin seed take on breakfast barley bakes, with barley, peach, pumpkin seeds and ginger.
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- 25 min
- Calories
- 407 kcal
- Protein
- 14.7 g
- Carbohydrates
- 62.5 g
- Fat
- 13.2 g
- Fiber
- 8.8 g
Ingredients
- 150 g barley
- 110 g peach
- 20 g pumpkin seeds
- 10 g ginger
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the barley and pumpkin seeds as needed.
- Combine cooked barley with toppings in a small baking dish; bake until warmed through and fragrant.
- Combine the barley with peach and pumpkin seeds; season with ginger and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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