Tried and tested matcha recipes.
Matcha Banana "Nice-cream"
>> 3 Ripe Bananas
>> 1 Tbsp of matcha
>> Cut bananas into little pieces and freeze for at least 3 hours or overnight.
>> Using a food processor, blend until it looks like mashed potatoes. Add matcha and blend until it looks like soft serve ice cream.
>> Can be eaten as is, or can be transferred to a container and frozen again for at least an hour and a half for a harder consistency.
Matcha Energy Bites
>> 1 cup of rolled oats
>> 1 cup of mixed seeds (chia + sesame seeds)
>> 1 cup of mixed nuts (pecans, cashews + pistachios)
>> 2/3 cup of cranberrie
>> 2 medium bananas
>> 2 tbsp of almond butter
>> 2 tbsp of flax meal
>> 1 tsp of real vanilla extract
>> 2 tsp Culinary Matcha
>> In a food processor, blend the oats, seeds and nuts until they are chopped into small pieces.
>> Place the blended mix in a large bowl and stir in the cranberries. Set aside.
>> Blend the bananas, coconut oil, flax meal, vanilla extract and matcha until smooth. Combine both mixures.
>> Use a spoon to scoop some of the mixture and roll them between your hands into balls. Repeat until all the mixture is used up.
>> Dust with more matcha (optional)
>> Chill in the fridge for at least 1 hour to allow them to firm.
Matcha Chia Pudding
>> 250ml non-dairy milk
>> 2 tsp Pure Maple Syrup
>> 1 1/2 tsp Culinary Matcha
>> 50 gram Chia seeds
>> In a lidded container add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix thoroughly. Allow to sit for 5 minutes, shake jar again so the chia seeds don't stick together, then allow to set at least an hour and a half before serving. It can be left overnight to be enjoyed the next day.
>> When ready to eat, top with desired fruit and/or other superfoods.
>> Chia pudding can be stored in a lidded container in the refrigerator for up to three days.
Matcha Tea Cookies
>> 2 Tbsp of Matcha
>> 1/2 Tsp of Bi-Carb Soda
>> 2 1/4 cups of Plain Flour
>> 250gm Butter
>>1 cup white sugar
>> 2 Tsp Vanilla extract
>> 2 eggs
>> 300gm White Chocolate, coarsely chopped
>> 85gm Macadamia nuts, coarsely chopped
>> Preheat oven to 180 degrees.
>> Sift matcha, bi-carb soda and flour together. Stir thoroughly so that there are no streaks of colour.
>> Cream butter and sugar. Add vanilla and eggs and beat well.
>> Stir in flour/matcha mixture. Fold in white chocolate and macadamias.
>> Place tablespoonsful on lined cookie tray allowing room for spreading.
>> Bake for approx. 12mins until edges start to brown.
>> Cool on wire rack and store in airtight container.