It’s a big trend in foodland: matcha. Matcha is a green tea powder and it’s praised for its high level of antioxidants. Most often people either drink it as tea or as a latte, but as a foodie I was curious if I could use matcha powder to make some healthy recipes.
So in these coming weeks I’m going to do some kitchen experiments with this green powder. In this blog post I’m sharing my favorite matcha recipes with you and you can also check my Matcha Board on Pinterest.
Matcha Banana bread
I love making banana bread! I make it at least once a month and freeze the slices separately so that I can always take a slice with me for a healthy snack. For this matcha banana bread I used my regular recipe, and split the dough in half. I mixed 2 teaspoons of matcha powder with half of the dough and put it in a greased cake tin. Then I topped it with the regular dough, and created a swirl with a knife.
Matcha Spinach Crackers
These matcha spinach crackers are a perfect healthy savory snack. You can watch my video of how to make them on YouTube. Or read the written recipe here. Mix 200 g whole wheat flour, 170 gr frozen spinach (thawed), 1 1/2 teaspoon baking powder, 1 tablespoon white sesame seeds, 2 tablespoons olive oil and 2 teaspoons matcha powder in a big bowl. Form a dough with your hands. Put the dough on a piece of parchment paper and roll out till it’s thin. Cut little squares, this is very easy with a pizza cutter.
Put the crackers in the oven (180C/350F) for 20 minutes. They’re great with hummus.
Matcha nice cream
I never met someone who didn’t like nice cream. And as soon as you’ve tasted this healthy, vegan version of ice cream, I’m sure you’ll never throw away your ripe bananas. To make nice cream, basicly all you need is frozen bananas and a blender. You can check my basic recipe here, for this green version I added 1 tbs of matcha powder and decorated it with goji berries and coconut flakes.
Vegan Matcha Cheesecakes
These three layer cheesecakes are a real eye-catcher. They’re gluten free, vegan and raw. For the base mix 100 gr walnuts. 4 pitted dates, 1/5 ts vanilla extract and 1 tbs cacao powder. Put the mixture in 6 muffin tins. Mix 100 gr cashews (soaked overnight), 1/2 ts vanilla essence and 1 tbs maple syrup. Put half of this mixture in the muffin tins. Mix 1 tbs matcha powder with the remaining cashew mixture and top the cheesecakes with the matcha mixture. Put the cheesecakes in the freezer and take them out an hour before serving.