It’s April, spring is in the air and we wanted to celebrate with this gluten-free, vegan Matcha Blondies recipe! These healthy, grain-free treats are full of matcha goodness (rich in antioxidants, phytonutrients, fibre & chlorophyll - and helps with mood and concentration). The secret ingredient is miso which, like other fermented foods, aids with digestion and improved gut health!
OPTION 1
Ingredients:
- 50g cashews
- 50g almonds
- 50g oats
- 1 tbsp coconut oil
- 3 tbsp honey
- 2 tsp matcha
- ½ tsp miso paste
Topping:
- ¼ bar/20g white chocolate
- ½ tbsp coconut oil
- 1 tsp matcha
OPTION 2 (vegan + gluten free + healthier!)
Ingredients:
- 90g almonds
- 50g buckwheat flakes (milled)
- 1 tbsp coconut oil
- 3 tbsp date syrup
- 2 tsp matcha
- ½ tsp miso paste
Topping:
- ¼ raw/ 20g raw chocolate of your choice
- ½ TBSP coconut oil
- 1 tsp matcha
Instructions:
- In a dry blender add the nuts and dry ingredients (oats/buckwheat flakes) and blend into a course flour. Add all remaining ingredients, including the matcha and blend into a moist-looking, sloppy-cake-batter-like texture.
- Line a small tin/tray/dish with lining paper (makes it easy to get out) and push the mixture down to create an even base. Put in the fridge.
- Melt the chocolate and coconut oil in a small heatproof bowl over a pan of simmering water.
- Once mixed, pour half the mixture evenly over the base. Add the matcha to the rest of the chocolate mixture and drizzle over the previous layer. Drag a toothpick or chopstick between the two different coloured chocolates to make pretty patterns!
- Firm up in the fridge, cut into squares with a sharp knife and store in an airtight container in the fridge.
- ENJOY!
H/T Shiso Delicious! Check out her original Matcha Brownie Bites recipe here.