Need to know – Blue Frog Crunchy Peanut Butter with Cacao and Zesty Raspberries
Photography by Kelly Gibney.
Do you really know what goes into your favourite breakfast cereal? Our friends at Blue Frog have teamed up with Fix & Fogg to create one cerealsy tasty new offering...
When it comes to brekkie, Blue Frog have us covered.
Proudly made here at home, Blue Frog is the brain-child of master cereal maker and food technologist, Scotty Baragwanath, and the epitome of home-grown nutrition.
Their latest collab – a team effort with Wellington's much-loved Fix & Fogg – is a deliciously crunchy new breakfast offering, filled with all the essential good stuff you need to keep you fuelled throughout the day.
Blue Frog’s new Crunchy Peanut Butter with Cacao and Zesty Raspberries features lashings of award-winning premium peanut butter from Wellington’s favourite nut buttery,
This grain-free, vegan cereal combines the finest protein-packed peanuts and organic cacao, all baked into deliciously crunchy clusters, finished with organic coconut and zesty freeze-dried raspberries.
Not only does it taste divine, this crunchy peanut butter cereal is jam-packed with health benefits, free from artificial additives, refined sugar, dairy and gluten, it is also laden with hi-oleic peanuts, renowned for their high levels of good-for-you monounsaturated fats.
A humble Kiwi company with big ambitions, Blue Frog Breakfast cereals contain only wholefood, organic and natural ingredients, boasting a mouth-watering array of ‘cerealsy good’ flavour combos and products to suit your lifestyle, whether it be vegan, paleo or gluten free.
Brekkie has never looked (or tasted) better.
To learn more about Blue Frog or shop their range, see their website right here.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.