Matcha is more versatile than many people think. You can not only make tea with it, but also smoothies, lattes, desserts, breakfast dishes, and even savory creations. Thanks to its mild flavor and rich nutritional value, matcha is a perfect base for healthy and surprising recipes.
Our homemade matcha granola is an absolute must-have. It took some time to find the perfect blend, as we wanted a completely healthy granola without sugar or unnecessary additives. Enjoy this nutritious mix that helps support your digestion and keeps you full for longer. You will just have to make it yourself. And don't forget to drink a glass of water afterwards for the best results.
Ingredients:
300 g rolled oats • 30 g oat bran • 20 g wheat bran • 25 g flaxseeds • 25 g chia seeds •
100 g sunflower seeds • 100 g pumpkin seeds • 100 g unsalted almonds • 50 g coconut flakes •
1.5 tbsp Organic Culinary Matcha • 3 egg whites • 150 g raisins
Preparation:
– Preheat the oven to 150°C.
– Mix all ingredients except the raisins and egg whites.
– Beat the egg whites with 1 tbsp of water and stir into the mixture.
– Spread the mixture over a baking sheet lined with parchment paper.
– Bake for 45 minutes, stirring twice in between.
– Add the raisins once the granola comes out of the oven.
– Let cool completely and store in a sealed glass jar.
– Optionally sweeten with extra raisins, date pieces, or a little honey.
Do you love cake and matcha? Then this matcha cake is a perfect combination. Easy to make and wonderfully mild in flavor. Use our matcha for cooking & baking for this. Is the cake too big? Slice the remainder, wrap them individually, and freeze them. That way, you’ll always have something delicious to go with your coffee or matcha latte.
Ingredients
100 g butter • 100 g margarine • 13 g matcha • 200 g self-raising flour or 200 g flour + 7 g baking powder
200 g sugar • 1 sachet of vanilla sugar • 4 large eggs • 1–2 tbsp lemon juice (optional) • 50 ml (plant-based) milk
1 tsp vanilla extract • pinch of salt
All ingredients at room temperature. Use a 30 cm cake tin.
Preparation
– Preheat the oven to 150°C (convection) or 170°C (conventional).
– Line the cake tin with parchment paper.
– Mix the flour with baking powder and salt.
– Lightly melt the butter and mix it with the matcha.
– Add the sugar and vanilla sugar and mix for 5 minutes.
– Mix in the eggs one by one.
– Add milk and, optionally, lemon juice.
– Gently fold in the flour and pour the batter into the cake tin.
– Bake the cake for 55–60 minutes until done.
These matcha energy balls are a healthy alternative to a chocolate or cookie with your tea. They contain no added sugars, yet are wonderfully sweet. Thanks to the combination of matcha and raw cacao, they are true antioxidant bombs. The recipe makes about 40 balls. They keep for 14 days in the refrigerator and can also be frozen. For fewer calories, you can replace half of the dates with puffed spelt.
Ingredients
500 g pitted dates • 100 g rolled oats •
125 g unsalted nut mix • 3 tsp cacao •
2 tsp matcha + 1 extra tsp matcha •
30–40 g desiccated coconut
Preparation
– Mix the desiccated coconut with 1 tsp matcha in a small bowl and set aside.
– Place the remaining ingredients in a food processor and blend until a firm dough ball forms.
– Roll into about 40 truffle-sized balls.
– Roll each ball through the matcha-coconut mixture and press lightly.
– Let them firm up in the refrigerator for at least an hour and store them there as well.
A delicious matcha nut loaf is perfect for a quick break during a busy day. This nutritious loaf is packed with healthy ingredients that will give your energy a boost. Once baked, slice it and freeze in pairs so that you always have something ready to grab.
Ingredients
100g oat flour • 150g almond flour • 2 tbsp cinnamon • 2 tbsp matcha • 2 tsp baking powder • 60g pumpkin seeds •
60g sunflower seeds • 150g raisins • 150g mixed nuts • 180g dates • 180ml almond milk •
3–4 eggs • juice of half a lemon
Preparation
– Preheat the oven to 170°C (fan-assisted).
– Mix the oat flour, almond flour, cinnamon, matcha, baking powder, seeds, and raisins in a bowl.
– Roughly chop the mixed nuts and add to the bowl.
– Blend the dates with the almond milk, eggs, and lemon juice until smooth.
– Add this to the dry mixture and knead into a firm batter.
– Spoon into a loaf tin and let rest for 5 minutes.
– Bake for approx. 45 minutes.
– Let cool completely before slicing the loaf.
