Throughout the past couple of years, the blogging world has become obsessed with matcha, a form of finely powdered green tea known for its vivid color and sweet sharpness. It's easy to see why. Beyond its trendy appearance, matcha is packed with antioxidants and offers a healthy energy alternative to caffeine that allows consumers to relax, detoxify, and focus.
Recently, I've found myself intrigued by matcha's subtle, vegetative taste. Although delicious in drinks, it's also the perfect way to flavor baked goods without adding extra refined sugars. After searching extensively for the perfect cake/cookie hybrid, I stumbled upon this recipe from Food Republic, but decided to switch it up for a healthier, earthier alternative.
INGREDIENTS
2 cups almond flour (gluten-free, low carb)
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
3/4 cup granulated sugar
2/3 cup vegetable oil
2 large eggs (can use 1/2 cup applesauce if vegan cooking)
1/2 teaspoon maple syrup
1/2 teaspoon honey
Dark chocolate chunks or cacao nibs
Unsweetened coconut flakes
Powdered sugar to dust
Combine flour, baking powder, salt, nutmeg, and cinnamon in one bowl (dry).
In another, whisk sugar, oil, eggs, syrup, and honey. Add equal parts of water to the matcha powder to create a paste. Gently whisk into wet bowl.
Form a well in the dry bowl, then add wet ingredients to form a shaggy dough. Add chocolate chunks if desired. Alternatively, form dough into balls before rolling in coconut flakes.
Bake for 10 minutes at 350 degrees F. Allow to cool, then serve with ice-cold almond or coconut milk.
I hope you enjoy these easy springtime treats! I've found that these make the perfect snack or satiation for a sweet tooth craving. Until next time, happy eating!