Herbal Tea

1 teaspoon of MetaBuz™. Add boiling water.

Oats

Great with oats or milk whey protein, yoghurt etc.

Cold Drink

Add 1 to 8 teaspoons of MetaBuz™ to 1 glass of drinking water, or bottled water.

Sparkling Drink

Refreshing sparkling drink. Mix 1/2 glass of water with 1-8 teaspoons of MetaBuz™. Then top up with sparkling mineral water.

Chai Latte

Add MetaBuz™ to coffee for a sensational Chai Latte.

Super Green with Super Yellow

Add greens such as chlorella, spirulina, wheat grass and others to the brilliant yellow of MetaBuz™ together, they compliment the overall taste sensation.

Dave’s Breakfast Smoothie

3 heaped tablespoons of Mundella greek honey yoghurt, 1 cup of almond milk, strawberries, blueberries, goji berries, mixed with daily amount of MetaBuz™. Blend the mixture and enjoy!

MetaBuz™ Carrot cake

RECIPE OF THE MONTH

‘Chai Spiced Carrot Cake’

Serves: 8
Preparation time: 20 minutes
Cooking time: 45 minutesIngredients
3 free-range eggs
175g honey
125g rice flour
155g grated carrots
1 tsp of Metabuz™
1sp bicarbonate of soda
200g almond mealFor the Icing (mascarpone cream)
240g mascarpone cheese
grated zest of 1 lemon
2 tsp honey

To Decorate (optional)
2 tbsp pumpkin seeds
2 tbsp shredded cocnut
2 tbsp sunflower seeds

Method
1. Preheat the oven to 160 C/Gas mark 2-3. Line a 20cm cake tin with baking paper.
2. Put all the cake ingredients in a large bowl. Using a wooden spoon, mix until well until combined, then carefully pour the batter into the cake tin.
3. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Leave in the tin to cool completely, before carefully turning out onto a plate.
4. To make the mascarpone cream, put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well until combined.
5. Gently spoon the mascarpone cream onto the top of the cooled cake and spread out evenly using a knife or the back of a spoon. Sprinkle with the pumpkin seeds, shredded coconut and sunflower seeds.

Easy!
The cake will keep in an airtight container in the fridge for 2-3 days.
Recipe, My Petite Kitchen Cookbook by Eleanor Ozich

MetaBuz™ Hot Cross Buns



Ingredients

Dough:
4 tsp dried yeast
300 warm ml water
1/2 Tbs of fine orange zest
60g softened butter
520g bakers flour
1 tsp salt
1 egg
60g honey
110g sultanas
3 Tbs MetaBuz™

Cross:
4 Tbs water
4 Tbs self-raising flour

Instructions

  1. Place water and yeast into a small bowl, stir and leave for 2 minutes
  2. Place flour, sultanas, salt, MetaBuz™, and orange zest in a large bowl and mix until just combined
  3. add egg, honey, butter and yeast mix and then stir until combined
  4. Turn onto a floured surface and knead for 10-15 mins or until dough is smooth and elastic
  5. Place dough into a lightly oiled bowl, cover and leave in a warm spot until doubled in size. This may take and hour or more.
  6. punch down the dough
  7. Roll into 8 small balls and place close together on a baking tray
  8. place in a warm spot again and leave to double in size. This may take 30-45 mins.
  9. Preheat oven to 200ºC.
  10. Mix cross ingredients together until well combined.
  11. Place into a piping bag. If you don’t have a piping bag you can also use a zip lock bag or freezer bag with the corner cut off.
  12. Pipe a cross on the buns.
  13. Place buns into the oven and bake for 25-30 mins or until cooked.