Kate O'Donnell's Creamy Coconut Breakfast Barley with Peaches

This is a beautiful, light, cooling breakfast, perfect for this Pitta season.

Ingredients for 2

• 1/2 cup pearl barley

• 2 1/2 cups water

• 1 peach, pitted & sliced

• 2 tsp coconut oil

• 1 good pinch cardamom

• 1/2 cup coconut milk

• 1 tbsp coconut sugar (optional)

Method

Rinse the barley. Add to a small pot with the water & cook, lid ajar, for 25 mins (or until water is absorbed and barley is soft). Whilst this is cooking, heat the coconut oil in a small pan over a low heat. Put the peaches in and sprinkle with a pinch of cardamom - sauté until the edges begin to brown. Add to the cooked barley the coconut milk, optional coconut sugar & enough water for blending with hand blender - now process until smooth and creamy. Serve with sautéed peaches.