I love matcha and I love brownies - the hybrid result is these deliciously squidgy, naturally sweet and full of goodness Matcha Blondies.
The fudgy texture again comes from avocados bursting with good fats, potassium-rich bananas and calcium-dense tahini. And the tahini and hemp hearts also provide plenty of protein making this a filling and satisfying snack any time of the day.
Matcha Blondies
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free (unless choose to decorate with nuts)
Makes 18
Ingredients:
Wet:
2 medium ripe avocados (approx 275g)
1 medium ripe banana (approx 225g, before peeling)
3 tbsp (50g) hulled tahini
2 medium eggs
2 tbsp (25g) coconut oil
1 - 2 tbsp (20-40g) honey (or maple syrup if vegan)
1 tsp vanilla extract
Dry:
1/2 cup (65g) coconut flour, sifted
pinch of sea salt
1 tbsp (5g) matcha green tea powder
3 tbsp (25g) shelled hemp hearts
1/2 tsp bicarbonate of soda
Optional to decorate: pistachio nuts, unsweetened dessicated coconut or sesame seeds
Instructions:
1. Line a brownie tin with baking parchment or lightly grease with coconut oil.
2. Preheat oven to 175 degrees celsius (350 degrees farenheit).
3. In a mixing bowl add all dry ingredients (except optional decoration), ensuring well combined. Set aside.
4. Peel and remove stones from avocados and add to high powered blender, with peeled banana and rest of wet ingredients. Blend until smooth.
5. Pour wet mix into bowl with dry mix and gently fold until thoroughly combined.
6. Transfer mixture to lined brownie tin. Smooth the top and decorate with pistachio nuts if using.
7. Bake in preheated oven for 20-25 minutes. Brownie should be firm to the touch and set but note that it should still be squidgy. Top should begin to brown ever so slightly.
8. Cool slightly before removing from pan and transferring to cooling rack to cool completely before slicing.
 |
| Matcha Blondies |
I adapted the recipe from my Squidy Sesame Protein Brownie recipe but obviously without the cacao
and using the antioxidant rich flavour of matcha with warm honey and vanilla undertones.
The fudgy texture again comes from avocados bursting with good fats, potassium-rich bananas and calcium-dense tahini. And the tahini and hemp hearts also provide plenty of protein making this a filling and satisfying snack any time of the day.
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free (unless choose to decorate with nuts)
Makes 18
Ingredients:
Wet:
2 medium ripe avocados (approx 275g)
1 medium ripe banana (approx 225g, before peeling)
3 tbsp (50g) hulled tahini
2 medium eggs
2 tbsp (25g) coconut oil
1 - 2 tbsp (20-40g) honey (or maple syrup if vegan)
1 tsp vanilla extract
Dry:
1/2 cup (65g) coconut flour, sifted
pinch of sea salt
1 tbsp (5g) matcha green tea powder
3 tbsp (25g) shelled hemp hearts
1/2 tsp bicarbonate of soda
Optional to decorate: pistachio nuts, unsweetened dessicated coconut or sesame seeds
 |
| Chop into chunks as a delicious topping for smoothie bowls |
1. Line a brownie tin with baking parchment or lightly grease with coconut oil.
2. Preheat oven to 175 degrees celsius (350 degrees farenheit).
3. In a mixing bowl add all dry ingredients (except optional decoration), ensuring well combined. Set aside.
4. Peel and remove stones from avocados and add to high powered blender, with peeled banana and rest of wet ingredients. Blend until smooth.
5. Pour wet mix into bowl with dry mix and gently fold until thoroughly combined.
6. Transfer mixture to lined brownie tin. Smooth the top and decorate with pistachio nuts if using.
7. Bake in preheated oven for 20-25 minutes. Brownie should be firm to the touch and set but note that it should still be squidgy. Top should begin to brown ever so slightly.
8. Cool slightly before removing from pan and transferring to cooling rack to cool completely before slicing.
This comment has been removed by a blog administrator.
ReplyDeleteVitamin B1, C, and caffeine in green tea can promote gastric secretion and help digestion and fat elimination. The catechins in green tea have the effects of anti-oxidation, increase metabolism, and scavenge free radicals. It can activate protein kinase and triglyceride lipase through many actions to reduce the accumulation of fat cells, thus achieving weight loss. Therefore, drinking green tea often can achieve the effect of accelerating fat consumption and strengthening healthy weight loss.
ReplyDeleteGreen tea weight loss in 1 month