Wholegrain bread: 60g (2 slices), Light cream cheese: 20g (1.5 tbsp), Skyr (plain, fat-free): 30g (2 tbsp), Apricot jam (no added sugar): 10g (2 tsp), Dried apricots: 10g (2 chopped), Almonds: 5g (1/2 tbsp, sliced), Chia seeds: 5g (1 tsp), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 100ml hot water)
1. Lightly toast 60g wholegrain bread. In a bowl, mix 20g light cream cheese with 30g plain Skyr until smooth. 2. Spread the mixture evenly on the toast. 3. Top with 10g no-added-sugar apricot jam, 10g chopped dried apricots, 5g sliced almonds, and 5g chia seeds. 4. For the matcha tea: Sift 1 tsp matcha powder into a cup. Add hot water (not boiling, around 70°C/140°F) and whisk until smooth. Add 100 ml soya milk and whisk until frothy.
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