BAKED NECTARINES WITH TAHINI COCONUT TOAST

Still holding onto summer vibes but embracing cooler mornings with a combo of the two in breakfast like this one BAKED NECTARINES WITH TAHINI COCONUT TOAST.

You can bake a few stone fruit in advance and then use in morning kick starts with toast, tahini, coconut, cinnamon and nuts; in porridge or bircher or perhaps, and only if there’s actually any left, tossed through a salad with bitter greens and a dollop of goat cheese or halloumi.

If you have some extra time up your sleeve be sure to brew our delish Turmeric Latte   to enjoy with this breakfast too.

BAKED NECTARINES WITH TAHINI COCONUT TOAST

Serves 1

1 whole nectarine

1 teaspoon tahini

1-2 pieces gluten free bread

pinch cinnamon

1 tablespoon coconut flakes, toasted optional

1 tablespoon, hazelnuts or nuts of choice, chopped

Heat oven to 180C and line a baking tray with paper. Place nectarine on tray and bake for 25-30 minutes depending on the size of the fruit. You can bake this the night before should you wish. Allow to cool slightly before slicing. To serve, drizzle bread/toast with tahini, place sliced nectarines on top, sprinkle with cinnamon, coconut flakes and hazelnuts and serve.