Recipes · Dessert · Iced
A spoonable smoothie bowl topped with fruit and granola.
Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Add 1 frozen banana, 60g frozen mango, 100ml of oat milk, and 1 teaspoon of honey to a blender.
Pour in the matcha and blend until thick and spoonable.
Pour into a bowl and top with 30g of granola and 10g of sliced strawberries.
Use frozen fruit rather than ice to keep the bowl thick without watering it down.Almanac note
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