5 Totally Delicious Matcha Recipes

Matcha has most certainly had more than its 15 minutes of fame recently, with its potential health benefits making it the latest go-to health food. Matcha is a concentrated powder made from green tea leaves. It's packed full of antioxidants, equivalent to that of 10 cups of green tea. It is also a source of fibre, polyphenols, vitamin C, selenium, chromium, zinc and magnesium. This impressive macronutrient and antioxidant composition mean it may have disease-fighting abilities. Also, due to its caffeine content, it is also great for providing an energy boost.

But apart from the humble Matcha latte, you might be a bit lost for ideas on what else you can use this super green powder for. So here are some delicious recipes to get creative with Matcha. 

Macadamia Matcha Blondies 

Ingredients

• 150g  gluten free flour or rice flour  
• 100g ground almonds 
• 1 teaspoon baking powder 
• 1/4 teaspoon salt 
• 100g desiccated coconut  
• 200g caster sugar  
• 200g butter melted or coconut oil  
• 2 large eggs 
• 3 tablespoons Matcha powder  
• 1 teaspoon vanilla 
• 70g macadamia nuts  
• 100g white chocolate chips (optional)   

Method: 

1. Preheat the oven to 180C.  

2. Line a 20cm square baking dish with greaseproof paper  

3. In a small bowl, add the butter, eggs and vanilla and mix well. Stir in the flour, ground almonds and desiccated coconut and mix until completely combined.  

4. Add the chocolate chips and nuts and stir well.  

5. Pour mixture into baking dish and bake for 20-25 minutes until slightly brown on top and set in the middle (although we like ours slightly underbaked and gooey). Test by using a skewer in the centre of the mix, if it comes out clean then the blondies are cooked.  

6. Allow to cool before cutting.  

Matcha Popcorn Cakes 

Ingredients: 

• 50g coconut oil / butter 
• 1 tbsp almond butter (any nut butter works)  
• 50g honey / agave  
• 1 tbsp Matcha powder  
• 1/2 tbsp water 
• 60-70g popcorn  
• 1 tsp vanilla paste  
• Pinch of salt  
• Optional extras: flaked almonds, dark chocolate chips  

Method: 

1. Melt together the butter, almond butter, vanilla, honey and water.  

2. Stir in the Matcha and salt. Taste and adjust for sweetness if needed.  

3. Combine with the popcorn and any extra ingredients and mix well. Spoon the mixture into cupcake cases and chill.  

Matcha Chocolate Truffles

Ingredients:

• 5 large dates  
• 1 tbsp coconut oil  
• 1/2 avocado  
• Pinch of salt  
• 1 1/2 tbsp cocoa powder  
• 1 tbsp honey  
• 1/2 tbsp Matcha powder + extra for dusting  

Method:

1. Blitz all the ingredients in a food processor until completely smooth  

2. Taste for sweetness, adding a little more cocoa powder or honey if needed  

3. Roll the mixture into small balls and coat in cocoa powder. Finish with a sprinkle of Matcha powder and chill in the freezer until serving.  

Matcha Sesame Toffees

Ingredients: 

• 85g of pitted dates (chewy dried dates rather than the larger soft ones), 
• 110g light tahini 
• 2 tablespoons coconut oil, at room temperature, or extra-virgin olive oil  
• Sea salt flakes  
• 1 tablespoon white sesame seeds to decorate   

Method: 

1. Combine all ingredients apart from the sesame seeds in a food processor and blend into a smooth consistency.  

2. Line a small square cake tin/baking tray with grease-proof paper. Press the mixture into the tin to a consistent thickness, sprinkle over the sesame seeds, pressing them in slightly to ensure they stick.  

3. Chill in the fridge, before cutting into small squares and wrapping in greaseproof paper.  

Seedy Matcha Crackers (savoury)

Makes around 12 small crackers  and is perfect with hummus, avocado or nut butter

Ingredients: 

• 2 tbsp chia seeds 
• 7 tbsp water  
• 60g ground flaxseeds/linseeds 
• 60g oats 
• 1 tbsp apple cider vinegar 
• 1/2 tbsp matcha  
• Zest of 1 lemon /lime  
• Cracked black pepper  
• 1 tsp sea salt flakes  
• 3 tbsp olive oil  
• 3 tsp honey  

Method: 

1. Preheat the oven to 170 ºC. 

2. In a small bowl, mix together the chia seeds and water and allow to sit for at least 10 minutes until the chia seeds have absorbed the water and the mixture has a jelly-like consistency.  

3. In a separate bowl, mix together the honey, olive oil, matcha, lemon zest, salt, pepper, apple cider vinegar and an extra tbsp of water.  

4. Into this mix, add in the linseeds, flax seeds, tomatoes, followed by the chia seed mix. Taste for seasoning, adding a little more salt, pepper or chilli to preference. 

5. Line a baking tray with greaseproof paper. Roll small balls of mixture and then press down onto the baking tray into small discs about 1/2cm thick.  

6. Bake in the oven for 15-20 minutes until golden.  Remove from the oven and leave to cool completely. 

 

By Hope Pointing