Whether you’re a fan of the matcha that’s been driving the world crazy lately or not, you absolutely must try this insanely good recipe. Not only does it look divine, it tastes divine too!
But before we start baking, first something about the match – for those who haven’t managed to take over you yet.
What is matcha anyway?
Matcha is a special variety Japanese green tea. The Japanese drink it on special occasions where they prepare it in a traditional way. This is not tea in the usual form, but the green tea leaves are ground green powder.
contains matcha lots of vitamin C and five times more caffeine than coffee.
When you brew matcha tea, consume it whole list, and not only the extract from the leaves, but also a much larger amount of antioxidants. It has a specific nutty flavor with a slightly bitter note. The following applies: the darker and richer the shade of green, the stronger the aroma of the tea.
There’s something in a cup of this green tea five times more antioxidants of all other foods (they contain them) and the up to 100 times more valuable antioxidant EGCG, which is the strongest in the fight against cancer.
Why is matcha prepared in all sorts of ways driving the world crazy lately?
This is not surprising when we know that matcha:
- accelerates metabolism;
- helps the body burn fat (reportedly four times faster than normal);
- gives energy but has no nagging effect and does not increase heart rate or blood pressure.
- improves mood;
- increases resistance (due to the antioxidants it contains);
- improves concentration and memory;
- increases energy levels and endurance;
- helps burn joules;
- cleanse the body;
- helps us fight cholesterol successfully.
All this together with vitamins, proteins, carbohydrates and healthy fats added to various dishes, for example in a fire bowl, forms the perfect meal for a healthy start to the day.
I wonder what all that green powder is capable of, right? 🙂
Recipe: Matcha Panna Cotta Cake
You need it for the cake round baking pan (diameter 15 cm) where you can remove the soil.
- 1/2 cup coconut flour (grated coconut)
- approx. 65 g gluten-free flour (if you don’t have a problem with that, you can also use normal white flour, wholemeal flour, …)
- 2-3 tablespoons maple syrup (You can also try replacing it with honey)
- 2 tablespoons coconut oil (melted coconut butter)
- 1/2 teaspoon vanilla extract
Preheat the oven to 180°C and grease the baking sheet. Mix all the ingredients in a mixer until the dough forms into a ball. Spread the batter carefully onto the baking sheet and bake for 20 minutes. Let cool down.
- 200 ml coconut cream *
- 100 ml coconut milk *
- 2 teaspoons agar agar (gelatin)
- 2 teaspoons organic match powder
- 3 tablespoons maple syrup (Optional: honey)
* You can also replace coconut cream and milk with similar products of animal origin (if you are not vegan), but beware: the taste of the cake may change slightly.
Preparation of the filling:
Heat coconut cream, coconut milk, matcha, and maple syrup in a small saucepan until lightly boiling. Sprinkle over agar-agar and stir the mixture over low heat (5 minutes) until the agar-agar and matcha are completely dissolved and the mixture thickens.
When ready, pour into the cooled base of the cake and refrigerate overnight.
Recipe adapted from: Mei Yee
Photos: Instagram / Mei Yee, Unsplash / Jason Leung, Profimedia
Created by: Nika Švajncer
Read more: See what really happens to your body when you enjoy CHIA SEEDS!
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