Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Apricot jam: 15g (1 tbsp), Dried apricots: 20g (4-5, chopped), Almonds: 10g (1 tbsp, sliced), Unsweetened soya milk: 100ml, Matcha tea: 1 serving (1 tsp matcha powder + 200ml hot water)
1. Toast 2 slices of wholegrain bread until golden brown. 2. Spread 30g light cream cheese evenly over both slices. 3. Spread 15g apricot jam over the cream cheese. 4. Top with 20g chopped dried apricots. 5. Sprinkle with 10g sliced almonds. 6. Serve with 100ml unsweetened soya milk on the side. 7. For the matcha tea: Sift 1 tsp matcha powder into a cup. Add a small amount of hot water (not boiling, around 80°C/175°F) and whisk until smooth. Add remaining hot water and whisk until frothy.
