1 peach, stone removed
1/2 teaspoon coconut oil
3/4 cup cooked quinoa
1/3-1/2 cup natural or greek yoghurt, unsweetened
sprinkle pomegranate arils or edible flowers
sprinkle toasted coconut, unsweetened
Preheat oven to 180C and line a baking tray with paper, drop coconut oil onto baking tray then rub the flesh of the peaches into the coconut oil and bake for approximately 20 minutes. (You can do this the night before so your peaches are ready to go the next morning if you wish).
Remove from oven, slice and arrange on plate with quinoa, yoghurt, pomegranate and coconut and serve.