Figs and pearl barley breakfast bowl.
Soak your pearl barley overnight for a quicker cooking time in the morning . Once cooked, transfer it in a pan with some coconut milk and a little coconut cream. I added cinnamon and dessicated coconut for extra flavour. Transfer into your breakfast bowl and top with 1 sliced fig, few chopped activated almonds, some chia seeds and few cacao nibs.
What you will get is a naturally sweet but low GL breakfast ( using 75g of pearl barley and 1 fig). Adding cinnamon is also a plus when it comes to regulating your blood sugar as research has shown that it contains a bio-active component with “insulin-like” effects.
Buon appetito !