This granadilla butter is another quick and easy staple to whip up over the weekend and stick in the fridge for the week ahead. It makes a super topping for my high protein banana bread or you can add it to your yoghurt or crackers as a snack to curb that sweet tooth. I have adapted this from a recipe of David Dunne’s, a great performance nutritionist worth following. I have substituted coconut oil for avocado oil as I am not convinced by the coco-crazy fad going on, but you can use whichever fat fits your taste buds and health goals.
Each tablespoon provides only 35 calories and loads of flavour: