I’ve been loving matcha over regular leafy green tea and even coffee lately – and not only in my morning latte but also in breakfasts, smoothies and desserts…Matcha is a ground, powdered form of green tea and in my opinion tastes a lot smoother than regular green tea leaves – that’s why it can be easily used in cooking in both sweet and savoury recipes on top of just drinking as tea. The health benefits of matcha exceed those of regular leafy green tea because by drinking matcha, you actually consume the whole tea leaf and not only the water where it has been brewed. Matcha is thus even higher in antioxidants than other green teas. And of course it also has other health benefits…it cleanses the body, lowers “bad” cholesterol and improves concentration and clarity of mind among others. No wonder why there seems to be such a hype over this specific green tea everywhere at the moment!
So I’ve written below two of my current favourite recipes using matcha. The first one is a simple layered overnight breakfast parfait, one that you can prep the night before, a perfect one for busy mornings. In the summertime, I like adding a layer of banana ice cream in the morning on top of the overnight oats but you could also easily just top the parfait with some fresh fruit and berries to save even more time. The second, minty matcha slice recipe, then again, is my absolute favourite healthy treat at the a moment, so rich and somehow different from any other raw slices I’ve made thanks to the matcha. Actually, it is also something special that I prepared for Richard to be served with some vegan coconut ice cream and other goodies at Flow Festival next weekend…hope you’ll come give it a try!
Mulberry, vanilla and matcha overnight oats
What you will need:
1tbsp chia seeds
1/2dl oat milk
1tsp matcha powder (I use Matcha Maiden)
Mulberry + vanilla layer:
1tbsp chia seeds
1 1/2dl oat milk
1/2tsp vanilla powder
Berry banana ice cream:
2dl frozen berries
1/2 large banana (not frozen)
How to do it?
- The night before, take two separate glass jars and in one of them, mix together the ingredients for the matcha layer. Stir.
- In the other jar, mix together the ingredients for the mulberry + vanilla layer. Stir.
- Pop the jars in the fridge overnight.
- In the morning, layer the mulberry + vanilla oats on top of the matcha layer.
- Blend the banana ice cream until smooth and scoop it on top of the mulberry + vanilla layer. Decorate with your favourite toppings.
Minty matcha slices
Makes 18 squares
1 dl pistachios, crushed
1/2 dl almond meal
1/2 dl coconut, shredded
2 1/2 dl dates, pitted & chopped
Pinch of Himalayan salt
1 dl cashews, soaked
1 dl coconut, shredded
2 tbsp coconut oil, liquefied
1/2 dl coconut nectar
2 tsp matcha powder (I use Matcha Maiden)
2 tsp peppermint essential oil
Raw chocolate top:
3/4 dl coconut oil, liquefied
7-8 tbsp raw cacao
2 tsp coconut nectar
How to do it?
- First soak the cashews in fresh water for around 4 hours, then rinse thoroughly with fresh water. Set the cashews aside to wait and start preparing the pistachio base: crush the pistachios into small crumbs and deseed + chop the dates (the dates will be sticky).
- In a bowl, mix together the almond meal, shredded coconut and Himalayan salt, then add the crushed pistachios. Add also the dates and work the dough with your hands until you have a sticky caramel.
- Place a piece of parchment paper into a small rectangular box so that both the bottom and the sides are covered. Press the dough evenly on top of the parchment paper and pop the box in the freezer to set while you prepare the matcha middle.
- Melt the coconut oil in a water bath, then combine all the middle layer ingredients together and blend until smooth. Pour the matcha cream on top of the pistachio layer in the box and freeze again for at least 2 hours before you prepare the raw chocolate top.
- Again melt the coconut oil in a water bath until it’s completely liquid. Add the coconut nectar and stir. Then start adding the raw cacao powder gradually, mixing all the time until you have a smooth chocolate sauce. Pour the chocolate sauce on top of the matcha cream layer in the box and once more, freeze for at least 30 minutes.
- Remove from the freezer and cut the minty matcha chocolate into slices when it is room temperature. Store in the fridge.