4 Best Matcha Recipes To Try This Summer
Matcha - It is one of those things that I feel like you either really love, or completely hate.
Matcha is a superfood that seem to have fallen off the radar recently due to the up-rise of other superfood crazes such as sea moss, Kefir, and spirulina. Like these superfoods, however, Matcha has numerous health benefits such as:
- Boosts metabolism and burns calories
- Detoxifies effectively and naturally
- Calms the mind and relaxes the body
- Is rich in fiber, chlorophyll and vitamins
If you aren't convinced enough to try it, Matcha powder is an easy and simple way to add powerful health benefits to your everyday diet. There are so many ways to use Matcha for more than just a standard hot tea! If you are curious, you have come to the right place! Here are Matcha recipes to try this summer.
Iced Matcha Green Tea Latte
This Iced Matcha Green Tea Latte only needs 3 ingredient for sheer perfection! Featuring almond milk, matcha powder, and honey or agave - it is both vegan and dairy free!
Serves: 1 Latte | From Pinch of Yum
- 1 Teaspoon of Matcha Green Tea Powder
- 1 Cup of Vanilla, Unsweetened Almond Milk
- 1-2 Teaspoons of Agave or Honey
- In a glass jar, mix the matcha green tea powder with a little bit of water – just enough to form a paste. Stir it up until there are no clumps.
- Add the milk and and agave. Cover with a tight-fitting lid and shake vigorously until incorporated. Let sit for a minute so any remaining clumps settle to the bottom. Carefully pour into a glass with ice and enjoy!
Matcha Green Granola Bars
Serves: 14 Bars | From My New Roots
- 2 Cups of Rolled Oats
- 1 Cup of Pumpkin Seeds
- 1 1/2 Cups of Unsweetened Puffed Cereal
- 1/2 Cup of Dried Fruit - Roughly Chopped (Can Mix Dried Fruits)
- 1/4 Teaspoon of Flaky Sea Salt
- 1 - 1 1/2 Tablespoons of Matcha Green Tea Powder
- 1/3 Cup of Brown Rice Syrup
- 3 Tablespoons of Maple Syrup
- 1/2 Cup of Tahini
- 2 Tablespoon of Coconut Oil
- 1 Teaspoon of Vanilla Extract
- Preheat oven to 325°F/160°C. Combine oats and pumpkin seeds on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma.
- In a small saucepan combine the brown rice syrup, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat.
- In a large bowl, combine the cooled oats and pumpkin seeds with the chopped dried fruit, rice puffs, salt, and matcha. Pour the wet ingredients over the dry ingredients and stir quickly to mix.
- Pour the mix into a brownie pan lined with plastic wrap or baking paper. Press the mixture firmly, especially into the corners. Place in the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.
Matcha Coconut Fudge
If you're a tea-drinker and dessert-lover, this Healthy Matcha Green Tea Coconut Fudge recipe is for you! It's super soft, fluffy, flavorful, and sweet, without the white sugar, corn syrup, heavy cream, and butter!
Serves: 36 Pieces | From Desserts With Benefits
- 4 Cups of Low Fat Cottage Cheese - Close To Room Temperature
- 1 Teaspoon of Vanilla Paste
- 2 1/4 Cups of Stevia
- 2 Tablespoons of Matcha
- 1/3 Cup of Raw Coconut Butter - Melted
- 1/4 Cup of Homemade Metamucil
- 3/4 Cup of Reduced Fat Unsweetened Shredded Coconut
Line an 8” brownie pan with parchment paper both ways.
In a high-speed blender or food processor, add the cottage cheese, vanilla paste, sweetener, and matcha powder. Puree until completely smooth.
While blending, pour in the melted coconut butter.
While blending, sprinkle in the homemade metamucil. Scoop the mixture into the prepared brownie pan and spread out the surface to flatten. Place the pan in the freezer for 2 hours.
Place the shredded coconut in a large bowl.
Slice the fudge into 36 pieces (it will be a tad sticky). Coat the fudge squares with the shredded coconut, then place on a large serving plate.
Once all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day.
Full of fiber and tons of antioxidants, these muffins will surely put a smile on your face and brighten up your day!
Serves: 12 Muffins | From Guilty Kitchen
- 3/4 Cup of Coconut Flour - Sifted
- 1/4 Cup of Arrowroot Flour
- 1/2 Teaspoon of Sea Salt
- 1/2 Teaspoon of Baking Soda
- 3 Tablespoons of Matcha Powder
- 2 Tablespoons of Coconut Sugar
- 2 Eggs
- 2/3 Cup of Egg Whites
- 3 Tablespoons of Maple Syrup
- Juice of One Lemon
- 1/3 Cup of Unsweetened Almond Milk
- 2 Teaspoons of Vanilla Extract
- 1/2 Cup of Plain 0% Greek Yogurt
- 1 Tablespoon of Melted Coconut Oil
- Preheat oven to 350°F. Line a 12 cup muffin tin with non-stick liners.
- In a small bowl, whisk together the flours, salt, baking soda, matcha powder, and coconut sugar.
- In a separate, larger bowl, beat the wet ingredients until frothy.
- Pour the dry ingredients into the wet and stir to combine.
- Measure out equally into tins and bake in preheated oven for 20-22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.
With these recipes, you'll be a matcha lover in no time!
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