The season is upon us, and what no better time than to get busy in the kitchen? Fortunately, we can use superfoods like matcha to add a distinctive spruce of flavour, as well as decorative colour to our favorite holiday dishes. We rounded up some great matcha recipes to keep you satisfied and jolly throughout the holiday season.
Vegan Matcha Cookies with White Chocolate
For the full recipe: 20 Minute Vegan Matcha recipe from Wow, it’s Veggies
These delicious green tea cookies can be whipped up in 20 minutes. The slight bitterness of matcha is a perfect complement to the sweetness of white chocolate.
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 cup sugar
1.5 tablespoon matcha powder
1/2 tsp sea salt
2/3 cup maple syrup
2 tsp vanilla extract
1/2 cup oil [any kind]
2/3 cup vegan white chocolate chips
Raw Vegan White Chocolate Matcha Cheesecake
This healthy vegan cheesecake is a crowd favourite, not to mention gorgeous! This recipe was created by Canadian Chef Heather Pace of Sweetly Raw; please check the full blog post here for full baking notes.
1/2 cup raw almonds,
1/3 cup shredded coconut
1/3 cup raisins
1 teaspoon water
Finely grind the almonds and coconut in a food processor. Add the raisins and process until combined. Add the water and process it briefly. Press the mixture into a 6" springform pan.
2 cups raw cashew pieces
3/4 cup water
1/3 cup maple syrup
1/2 teaspoon pure vanilla extract
1/3 cup melted coconut oil
2 tablespoons melted cacao butter*
2 teaspoons matcha powder
Blend the cashews, water, maple syrup and vanilla until smooth. Add the oil and butter. Blend to incorporate. Pour all but 1 cup of the filling into a bowl. Add the matcha powder to the 1 cup of filling and blend. Pour the green filling over the crust. Pour the white filling on top, using force to get the filling to go right through the green filling. Place in the freezer for 6-8 hours and then into the fridge for at least 8 hours before eating.
*To melt cacao butter, chop it into small pieces, place it into a jar or bowl and set over hot water until it liquefies.
Nothing beats a warm mug of vegan eggnog by the fireplace! Adding fresh ground matcha powder gives this spicy, ruminative drink a vibrant colour.
2 cups Unsweetened Cashew Milk
½ cup Coconut Milk
6 Medjool Dates
1 tsp Vanilla extract
½ tsp Ground Nutmeg
1 pinch of Ground Cinnamon
1 pinch of Ground Cloves
1 pinch of Sea Salt
2 tsp Matcha Powder
Blend all ingredients in a blender and blend until smooth. Pour into mugs and garnish with ground cinnamon and freshly grated nutmeg.
Vegan Matcha Banana Bread
Piping hot banana bread out of the oven isn’t just reserved for pandemic baking. This delicious, versatile recipe is packed with hearty buckwheat flour and ground matcha and lightly sweetened with 100% pure maple syrup. For the full recipe, check out this blog post.
- 1/3 cup maple syrup
- 2 very ripe bananas
- 3/4 cup oat milk (or other dairy-free milk like soy or coconut)
- ¼ cup coconut oil
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup buckwheat or spelt flour (or another dense or whole wheat flour)
- 2 tbsp ground flaxseed
- 2/3 cup organic cane sugar or coconut sugar
- 1 tablespoon of DōMatcha® Organic Culinary matcha or Summer Harvest matcha
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- Dash of Himalayan pink salt or sea salt
- 1 cup chopped toasted organic walnuts
- ¾ cup dairy-free Fair Trade chocolate chips
- Toppings - around 10 whole toasted organic walnuts or banana slices
Matcha White Hot Chocolate
Hot chocolate is traditionally laced with sugars contributing to blood sugar spikes and crashes. That’s why at DōMatcha, we partnered with our friend Heather Pace to bring a healthier, zero-sugar alternative to this favourite winter beverage. We also spruced it up with a healthy dose of 100% authentic Japanese matcha. This recipe is for one serving, so make sure you multiply the ingredients as required. For the full post by Chef Heather Pace, read here.
1 cup coconut milk*
1 tablespoon melted cacao butter
1 tablespoon melted coconut butter
1 tablespoon powdered xylitol or Lakanto
1 teaspoon Master’s Decaf matcha
1 teaspoon vanilla extract
*Use regular or full fat (in a can) for extra creaminess, and omit the coconut butter.
Warm the coconut milk on the stove until it’s hot and just starting to boil. Pour it into a blender with all other ingredients and blend until frothy and smooth. Pour into a mug and enjoy immediately. For extra decadence, top with coconut whipped cream.
Let us know in the comments below which matcha recipe you’re going to try this winter season!