Wholegrain bread: 60g (2 slices), Light cream cheese: 30g (2 tbsp), Raspberry jam: 15g (1 tbsp), Fresh raspberries: 50g (1/3 cup), Coconut flakes: 10g (1 tbsp, unsweetened), Dark chocolate: 5g (1 tsp, grated), 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 raspberry jam over the cream cheese. 4. Top with 50g fresh raspberries. 5. Sprinkle with 10g unsweetened coconut flakes and 5g grated dark chocolate. 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.
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