A couple of weeks ago I received a lovely package of health goodies from the team of nu3 (IG: @nu3), an online health and supplement store.
Amongst other things there was a bag of matcha powder.
I was first introduced to matcha by a family member a couple months back when I had to work long hours and was constantly tired.
She suggested to try matcha tea in the morning to give me that much-needed kick-start.
If you’ve heard of matcha before, you probably already know that it’s a super potent green tea full of crazy health benefits, including a rise in energy levels.
If you haven’t heard of it yet, then read on:
There’s no denying that Matcha is amazing for your health. It is especially well known for its awakening yet calming property.
In fact, it has been consumed since centuries by monks who want to attain a state of alert relaxation.
Exactly the state you need to be in for effective studying, hint hint.
Matcha is also said to have more antioxidants than blueberries, to have strong cancer-fighting properties and to be able to reduce the effect of free radicals. What I like best about matcha however, is that it comes in powder form. No more loose leafs floating around in your tea, guaranteed.
Anyways, on the package it said that the powder is especially good for baking.
I had never heard of that before. So I started doing some research and realized that people actually cook and bake all kinds of things with this: matcha cookies, matcha muffins, matcha bread, you name it. In the end, I opted for the classic and decided to test myself on a matcha cake.
Here you go:
Coconut mint matcha cake
Time: 15 min
♦ 4 TBSP sunflower seeds, ground
♦ 4 TBSP linseed (flax seeds), ground
♦ 6-8 Medjool dates (depending on size)
In order to make the base, mix the ingredients in a food processor until you have a sticky base.
Then press the mixture into your cake pan.
♦ 1 cup coconut shreds
♦ 1 banana
♦ 3 TBSP lemon juice
♦ 2 TBSP sweetener of choice (raw honey, maple syrup)
♦ Handful of mint
♦ 1 tsp. of matcha powder
For the filling, add all the ingredients except the mactha to a blender and blend until nice and creamy.
Scoop out 2/3 of th filling and spread it on top of the base.
Scoop out the rest of the filling in a bowl and mix it with 1/2 tsp matcha.
Now you can add this on top of the first layer.
Refrigerate the cake for at least 30 minutes (also keeps well in the freezer).