Inspired by the amazing breakfasts that we had on retreat at Sherwood Queenstown, I decided to add my own Matcha twist to what proved to be a favourite, made with the honey from the happy bees at Sherwood. DF GF

1 Cup Almond meal

1T Matcha powder

2 free range organic eggs

1 T Sherwood harvested honey

2 T Chantal organics coconut oil

Chantal Organics Apple sauce to drizzle

Pinch of salt

Coconut yogurt (optional)

Organic berries (optional)

Measure out almond meal and Matcha into a bowl, mix in eggs, honey and melted coconut oil and salt to mix. Infuse with love. Pop a bit of coconut oil in a fry pan and cook on a moderate heat. Be warned, keep an eye on them as they colour quickly, turn carefully once bubbles appear.

Side carefully onto your plate and drizzle with Chantal organics apple sauce, made with 100% NZ apples its a great alternative to maple syrup, add berries or coconut yogurt. Yummo!