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:
- In a medium bowl, mix the yogurt, almond milk, vanilla, honey, chia seeds, and matcha powder together, until well combined.
- Pour the mixture into an airtight container and refrigerate, keeping it covered for 4 hours.
- Spoon the pudding into desired serving dish and top with chocolate shavings and a dusting of matcha powder.
- 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:
- Combine oats, coconut, chia seeds, and matcha in a large bowl.
- Add in nut or seed butter and almond milk. Stir to combine. Mixture should be slightly sticky but still crumbly.
- 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.
- 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.*
- 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:
- Preheat your oven to 350 °F or 180 °C.
- In a large bowl, simply combine the above ingredients one by one, stirring well until you get a nice, thick batter.
- Line your cupcake tray with paper cases and fill to the rim with your delicious batter!*
- 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!