Recipes

Matcha Chia Seed Pudding:

1.Ingredients (for 4 servings):

  • 1 cup of Greek yogurt (285 g.).
  • 1 cup of almond milk (240 ml.).
  • 2 tablespoons of honey.
  • 1 teaspoon of vanilla extract.
  • ¼ cup of chia seeds (40 g.).
  • 1 tablespoon of matcha powder.
  • chocolate shaving, for topping.

2.Preparation:

  1. In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and matcha powder together, until well combined.
  2. Pour the mixture into an airtight container and refrigerate, keeping it covered for 4 hours.
  3. Spoon the pudding into desired serving dish and top with chocolate shavings and a dusting of matcha powder.
  4. Enjoy!

Coconut Matcha Energy Bites:

1.Ingredients:

  • 1 cup of rolled oats or quick oats.
  • 1/4 cup of shredded or flaked coconut, unsweetened.
  • 2 tablespoons of chia seeds.
  • 1 tablespoon of matcha powder, plus more for rolling.
  • 1/2 cup of nut or seed butter of choice, (peanut butter, almond butter sun butter, etc.).
  • 1 tablespoon of almond milk or water.
  • 3 tablespoons of maple syrup.

2.Preparation:

  1. Combine oats, coconut, chia seeds, and matcha in a large bowl.
  2. Add in nut or seed butter and almond milk. Stir to combine. Mixture should be slightly sticky but still crumbly.
  3. Add in maple syrup and stir until mixture starts to come together in a sticky ball. If mixture is still too dry, add in a small amount of almond milk.
  4. Place bowl in refrigerator or freezer for at least 30 minutes, then roll mixture into balls using hands. Roll in more matcha to coat the outside, if desired.*
  5. Store in the fridge until ready to eat. Store any leftovers in fridge for up to 1 week or the freezer for up to 3 months.

*Note: If you want to achieve a lighter green color for the outside coating, mix together matcha with almond flour or coconut flour before coating.

Matcha Cupcakes with Coconut and Goji Berry:

1.Ingredients (Makes 16 – 20 cupcakes):

  • 4 cups of oat flour (or rolled oats ground to a flour).
  • 1/2 cup of ground flaxseeds.
  • 2 tablespoons of matcha.
  • 1 1/2 cups of soaked goji berries.
  • 1 teaspoon of vanilla extract.
  • 1/2 cup of desiccated coconut.
  • 1 cup of coconut palm sugar.
  • 1 3/4 cup plant-based milk (I used coconut).
  • 2 teaspoons of baking powder.
  • 1 1/2 teaspoons of baking soda.

2.Preparation:

  1. Preheat your oven to 350 °F or 180 °C.
  2. In a large bowl, simply combine the above ingredients one by one, stirring well until you get a nice, thick batter.
  3. Line your cupcake tray with paper cases and fill to the rim with your delicious batter!*
  4. Bake for 20 minutes, remove from oven and allow to cool.

*Note: Even more delicious when you spread a bit of coconut oil on the insides!