Nothing says autumn to me like the smell of cinnamon coming from the kitchen. Paired with juicy baked fruit, it’s the most delightful combination. This simple recipe is a lovely breakfast option as we start to head into the darker mornings and nights, it’s warming, tasty and oh so satisfying. I often make a bigger batch of the peaches at the start of the week so I’ve can reheat them for breakfast for a few days but you can equally use any left overs for a low SP pudding, served with some low calorie ice cream.
I ADORE avocado. I just can’t get enough of it but it is quite pointy. As a result, I’m always trying to find new ways to include it within my meals so that I can both enjoy it but keep the points low. This recipe is an ideal was to do this. By scooping out some of the avocado to make room for the egg you reduce the points by another half. I reserved the avocado I scooped out and kept it a salad the next day!