Baking With Matcha

Matcha Blueberry Granola Bars
(Adapted from an original recipe by Modest Marce).

matcha-blueberry-granola-bars

INGREDIENTS

3 cups rolled oats

1/2 cup raw honey

1/2 cup coconut oil

1 teaspoon pure vanilla extract

1 tablespoon The Tea Smith Matcha

1 pinch of salt

1 pinch of cinnamon

3/4 cups almonds (roughly chopped or slivered)

1/2 cup dark chocolate, roughly chopped

1 cup fresh blueberries (can substitute 1/2 cup dried blueberries)

DIRECTIONS

Preheat oven to 350 degrees.

In a large mixing bowl toss oats with honey, oil, vanilla, matcha powder, salt & cinnamon until well coated.

Stir in almonds, white chocolate & fresh blueberries.

Line a 9-inch square baking dish with parchment paper & press oat mixture firmly into dish.

Bake for 30-40 minutes, until the oats have turned a slight golden brown.

Let cool completely before slicing into bars.

Chocolate Matcha Butter Cups
(Adapted from www.keepinitkind.com)

Matcha butter cups 2

INGREDIENTS

1/2 cup coconut butter, softened but not melted

5 tablespoons almond flour

3 tablespoons powdered xylitol (or powdered sugar)

1 teaspoon The Tea Smith Matcha

1 cup chopped dark chocolate

1 teaspoon coconut oil

For the Topping

1/8 teaspoon The Tea Smith Matcha

1/16 teaspoon sea salt

cacao nibs

DIRECTIONS

In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes.

While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl and place over a small pot of boiling water. Add the coconut oil and stir until melted and smooth. Remove from the heat.

Line a muffin tin with 8 muffin liners. Spoon 2 teaspoons of melted chocolate into a liner and use the back of the spoon to push the chocolate about 1/4 of the way up the side of the liner. Repeat with the rest of the liners.

Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge. If there is extra chocolate, divide it amongst the cups and smooth out.

In a small bowl, mix together the matcha powder and sea salt for the topping. Sprinkle the matcha salt mixture over the tops of the cups. Add a few cacao nibs to each, if desired. Place the muffin tin in the refrigerator and chill the cups until they are solid. Keep chilled until ready to serve. For a softer, chewier, piece, let it sit at room temperature for about 5 minutes before eating.

White Chocolate and Matcha Tea Marbled Cake
(Adapted from an original recipe by LaTatine Gourmande).
marbre-lead
INGREDIENTS

3 large eggs

6 1/3 oz all- purpose flour

2 3/4 oz white chocolate

4 1/4 oz butter

5 1/4 oz fine sugar

1 pinch of salt

1.5 tsp. The Tea Smith Matcha

1 tsp baking powder

DIRECTIONS

Preheat oven to 350 degrees.

Melt the butte.r

Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.

In the bowl of a standing mixer, place the eggs with the sugar and beat until it is white in color- then remove.

Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.

Then add the salt and butter and mix.

Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.

Grease a rectangular cake pan and add half of the chocolate batter.

Continue with the matcha tea batter and finish with the other half of the chocolate batter.

Take a fork and pass it through the different layers of batter.

Cook your cake for 50 minutes or until the blade of a knife comes out dry when inserted in the cake. Remove from oven and let cool for a few minutes before removing from pan.

Leave a Reply

Your email address will not be published. Required fields are marked *