Matcha is more versatile than many people think. You can make it not only as tea, but also in 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 a 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 feeling full for longer. You just have to make it yourself. And don't forget to drink a glass of water afterward for the best results.
Ingredients:
300 g oat flakes • 30 g oat bran • 20 g wheat bran • 25 g linseed • 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 tablespoon of water and mix this in.
– Spread the mixture over an oven dish lined with baking paper.
– Bake for 45 minutes, stirring twice in between.
– Add the raisins as soon as the granola comes out of the oven.
– Let cool completely and store in a closed glass jar.
– Sweeten with extra raisins, date pieces or a little honey if desired.
Do you love cake and matcha? Then this matcha cake is a perfect combination. Easy to make and deliciously soft. Use our matcha for cooking & baking. Is the cake too big? Slice the rest, wrap them individually, and freeze them. That way, you'll always have something delicious to enjoy 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 (vegetable) milk
1 tsp vanilla extract • pinch of salt
All ingredients should be at room temperature. Use a 30cm cake tin.
Preparation
– Preheat the oven to 150°C (convection) or 170°C (top and bottom heat).
– Line the cake tin with baking paper.
– Mix flour with baking powder and salt.
– Melt the butter lightly and mix it with the matcha.
– Add sugar and vanilla sugar and mix for 5 minutes.
– Mix in the eggs one by one.
– Add milk and lemon juice if desired.
– Carefully fold in the flour and pour the batter into the cake tin.
– Bake the cake for 55–60 minutes.
These matcha energy balls are a healthy alternative to a chocolate or cookie with tea. They contain no added sugar, yet are still deliciously sweet. The combination of matcha and raw cacao makes them true antioxidant bombs. The recipe yields about 40 balls. They will keep for 14 days in the refrigerator and can also be frozen. For fewer calories, you can replace half the dates with puffed spelt.
Ingredients
500 g pitted dates • 100 g oatmeal •
125 g unsalted nut mix • 3 tsp cocoa •
2 tsp matcha + 1 extra tsp matcha •
30–40 g coconut flakes
Preparation
– Mix the coconut flakes with 1 tsp matcha in a bowl and set aside.
– Place the remaining ingredients in a food processor and blend until a firm ball forms.
– Roll about 40 truffle-sized balls from this.
– Dip each ball in the matcha-coconut mixture and press lightly.
– Let them set in the refrigerator for at least an hour and store them there.
A delicious matcha nut cookie is perfect for a quick break during a busy day. This nutritious cookie is packed with healthy ingredients that will boost your energy. After baking, slice it and freeze it in pairs so you always have something ready.
Ingredients
100 g oat flour • 150 g almond flour • 2 tbsp cinnamon • 2 tbsp matcha • 2 tsp baking powder • 60 g pumpkin seeds •
60 g sunflower seeds • 150 g raisins • 150 g mixed nuts • 180 g dates • 180 ml almond milk •
3–4 eggs • juice of half a lemon
Preparation
– Preheat the oven to 170°C (convection).
– Mix oat flour, almond flour, cinnamon, matcha, baking powder, seeds and raisins in a bowl.
– Roughly chop the mixed nuts and add.
– Mix the dates with almond milk, eggs and lemon juice until smooth.
– Add this to the dry mixture and knead into a firm batter.
– Spoon it into a cake tin and let it rest for 5 minutes.
– Bake for approx. 45 minutes.
– Let it cool completely before slicing the cake.