MATCHA GREEN TEA COCONUT PANCAKESINGREDIENTS(Serves 1) cup coconut flour 1 tbspMatcha Green Tea Powder tsp baking powder 6 egg whites ( cup) cup buttermilk 1 tbsp honey (or maple syrup, or agave nectar)Garnish 2 tbsp 0% fat plain greek yogurt 1 tbsp cooked or cannedBlack Soy Beans 1 tbsp chopped pistachio 1 tbsp liquid honeyINSTRUCTIONS1. Combine all ingredients in a small food processor (or mixing bowl) and blend until well combined.2. Coat a non stick pan with cooking spray and heat over medium-high heat.3. When pan is hot enough, slowly ladle about of a cup per pancake and cook until tops are covered with bubbles and edges look cooked.4. Very delicately flip the pancakes and cook until second side is golden then transfer to low temp oven to keep them warm while you cook the remaining pancakes.5. Garnish with dollop of plain yogurt, chopped pistachio, cooked black beans and drizzle of honey.SUMBER : http://thehealthyfoodie.com/matcha-green-tea-coconut-pancakes/

CHOCOLATE MATCHA BUTTER CUPSIngredients 1/2 cup coconut butter, softened but not melted 5 tablespoons almond flour 3 tablespoons powdered xylitol (or powdered sugar) 1 teaspoon matcha powder (I usedKiss Me Organics) 1 cup chopped dark chocolate 1 teaspoon coconut oilfor the topping 1/8 teaspoon matcha powder 1/16 teaspoon sea salt cacao nibsInstructions1. In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes.2. While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl and place over a small pot of boiling water. Add the coconut oil and stir until melted and smooth. Remove from the heat.3. Line a muffin tin with 8 muffin liners. Spoon 2 teaspoons of melted chocolate into a liner and use the back of the spoon to push the chocolate about 1/4 of the way up the side of the liner. Repeat with the rest of the liners.4. Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge. If there is extra chocolate, divide it amongst the cups and smooth out.5. In a small bowl, mix together the matcha powder and sea salt for the topping. Sprinkle the matcha salt mixture over the tops of the cups. Add a few cacao nibs to each, if desired. Place the muffin tin in the refrigerator and chill the cups until they are solid. Keep chilled until ready to serve. For a softer, chewier, piece, let it sit at room temperature for about 5 minutes before eating. Enjoy!

Source : http://keepinitkind.com/chocolate-matcha-butter-cups/

Green Tea Cupcakes with Matcha Cream Cheese FrostingINGREDIENTS 3/4 cup all-purpose flour* 3/4 cup cake flour* 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, at room temperature 2/3 cupImperial Sugar Extra Fine Granulated Sugar 2 large eggs 1/2 teaspoon vanilla extract Zest of 2 lemons 2/3 cup green tea, brewed Note: Steep a green tea bag for about 2 minutes, then measure 2/3 cupFrosting 1 package (8 ounces) cream cheese, at room temperature 1/4 cup unsalted butter, room temperature 2 cupsImperial Sugar Confectioners Powdered Sugar 1 tablespoon matcha powder Zest of 1 lemon 9 fortune cookies, for garnish*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.DIRECTIONS1. Preheat oven to 350F. Line a 12-cup standard muffin tin with paper liners; set aside.2. In a large bowl, combine flours, baking powder and salt.3. In bowl of an electric mixer fitted with paddle attachment, beatbutter and sugar on medium speed until light and fluffy, about 1 minute.Beat in eggs, one at a time, until well combined. Beat in vanilla and lemon zest until well combined. With mixer on low speed, add dry ingredients and green tea alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated.4. Scoop batter evenly into muffin tray. Place into oven and bake for 13 to 15 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.5. To prepare frosting: In bowl of an electric mixer fitted with paddle attachment, beat cream cheese and butter on medium speed until light and fluffy, approximately 1 to 2 minutes. With mixer on low speed, gradually add powdered sugar, beating just until incorporated. Add matcha powder and lemon zest. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1 to 2 minutes.6. Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnish with fortune cookies, if desired.

Source : http://www.imperialsugar.com/recipes/desserts/cupcakes/Green-Tea-Cupcakes-with-Matcha-Cream-Cheese-Frosting

GREEN TEA CHOCOLATE CHIP COOKIESPREP TIME: 45 minsCOOK TIME : 15 minsTOTAL TIME : 1 hour.

INGREDIENTS 1 TBS golden flaxseed meal (substitute the flaxseed meal and water for one large egg if not vegan) 3 TBS water 2 cups brown rice flour (or all-purpose flour if not gluten-free) 2 and TBS green tea matcha powder tsp baking powder pinch of salt cup + 1 TBS sugar cup unsweetened applesauce 5 TBS unsalted vegan butter spread (or regular unsalted butter if not vegan) cup semi-sweet chocolate chipsINSTRUCTIONS1. Preheat oven to 375F (~190C). Line two large baking sheets with parchment paper or silicone mats.2. Make a flax egg. In a small bowl, mix 1 tablespoon of golden flaxseed meal with 3 tablespoons of water. Once it is mixed well, set it aside for about 10 minutes. The flax egg will turn into a gooey texture. If you are not making vegan cookies, just whisk a large egg.3. In a medium-sized bowl, mix the brown rice flour, green tea matcha powder, baking powder, and salt together.4. In a large bowl, mix the sugar, butter spread, applesauce, and flax egg until well incorporated. Gradually add the flour mixture with the wet ingredients. I usually add the flour in three batches, mixing the ingredients in between batches.5. Fold in the semi-sweet chocolate chips.6. Freeze the cookie dough for 30 minutes so that it is easier to handle and shape on top of the baking sheets.7. Shape a heaping tablespoon of dough into a ball, and flatten it into a circular shape on the baking sheet. Repeat for the rest of the dough.8. Bake the cookies for about 14-16 minutes or until the bottom of the cookies start to brown.9. Let the cookies cool for a few minutes before eating.10. Store the cookies in an air-tight container. If there are still any leftovers after two days, I suggest microwaving the cookies for about 10 to 15 seconds before eating. This softens the cookie and melts the chocolate chips again.NOTES1. If you are using regular butter, make sure that it has been softened in room temperature before using it.2. Shaping the cookie dough in my hands and flattening it with my fingers worked for me. I tried using a glass cup to flatten the cookies on the baking sheet, but the dough kept sticking to the glass.3. The green tea matcha powder has a slightly bitter taste. Add a few more tablespoons of sugar if you want to balance out the matcha flavor.SOURCE : http://healthynibblesandbits.com/green-tea-chocolate-chip-cookies-leftovers-clubGreen Tea souffleIngredientsFor coating ramekins Tbsp. (7 g) unsalted butter, at room temperature 4 tsp. granulated sugarFor the custard 150 ml milk 100 ml heavy whipping cream (double cream) 3 large yolks 22 g (2 Tbsp./ 0.8 oz) granulated sugar 25 g (2 Tbsp. + 2 tsp./0.9 oz) all-purpose flour 1-2 Tbsp.matcha green tea powder(1 Tbsp. matcha = 6 g, 0.2 oz)For the meringue 3 egg whites 44 g (4 Tbsp/1.6 oz) granulated sugarFor dusting 1 Tbsp. powder (icing) sugarYou will also need 4 oz (1/2 cup) ramekinsInstructions1. Preheat the oven to 390F (200C).2. For the ramekins:Brush the ramekins with butter, using upward strokes. Put 1 tsp. sugar in each ramekin and rotate the ramekin to dust the insides with sugar. Remove excess sugar from the ramekin and chill in refrigerator to set (This gives the souffles something to grip on to as the batter climbs up the sides of the ramekins during baking.).

3. For the custard:In a large bowl, beat the egg yolks and sugar together.

4. Sift the flour into the egg mixture and mix well.

5. Heat the milk and heavy cream in a small saucepan until almost boiling.

6. Add a splash of hot milk mixture into the egg mixture and whisk well until the mixture is smooth.

7. Then gradually whisk in the rest of the milk mixture.

8. Pour the mixture back into the saucepan. Whisk the mixture ALL TIMES over a medium-low heat for 3-4 minutes until thickened and smooth. KEEP WHISKING during this process otherwise your custard will overcook and become clumpy.

9. When the custard has thickened, immediately transfer to a bowl (otherwise remaining heat from the saucepan will overcook the mixture). Cover with plastic wrap and cool to room temperature (you can put in the fridge to make this process faster).

10. Once the custard has cool down, sift matcha green tea powder into the custard.

11. For the meringue:Whisk the egg whites in a clean bowl till bubbles start to form (Kitchen Aid mixer Level 3 for 2 minutes).

12. Start adding sugar gradually a spoonful at a time. Once you add all the sugar, increase the speed to Level 8 and whisk to make a firm, glossy meringue, about 3-4 minutes.

13. Whisk of the meringue into the custard and mix until homogenous.

14. Very carefully fold in the rest of the meringue using a rubber spatula. Do not over mix.

15. Divide the souffle mix into 4 ramekins. Tap them on the work surface to level the mixture and run the thumb around the edge.

16. Place the ramekins on a baking tray and bake for 12-15 minutes until well risen and slightly golden on top. The souffle should wobble gently in the middle when its ready.

17. Dust with powder sugar and place on a plate. Serve immediately.

NotesPrep Time does not include the cool-down time.

Source : http://www.justonecookbook.com/recipes/green-tea-souffle/

Matcha Wafflesgluten-free // yields 2, 6-inch Belgian waffles*recipe updated 3/23/15 to include baking powder 3/4 cup oat flour 1/2 cup pepita seed meal (finely ground from raw pepitas) 2 tablespoons coconut sugar (or other granulated sugar) 2 teaspoons matcha tea 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg 6 tablespoons unsweetened almond milk (or soy, whole milk, etc.) 2 tablespoons applesauce 1 teaspoon pure vanilla extract 2 tablespoons melted unrefined coconut oilPreheat your waffle iron according to manufacturerinstructions. (I use mine a notch over medium.) Grease if needed. Preheat oven to 200 F to keep waffles warm if desired.In a large bowl stir the oat flour, pepita meal, sugar, tea, baking powder, and salt together until well combined.In another bowl whisk the egg, then whisk in the milk, applesauce, and vanilla extract until fully combined. Add in the melted coconut oil, whisk thoroughly, then pour into the dry ingredients. Whisk until just combined, when you no longer see dry flour.Pour half of the mixture onto your waffle iron and cook until desired browning has been reached. (I cook mine just over 1 full cycle, using a Waring Pro double-sided waffle maker.) Place in the oven to keep warm. Repeat with 2nd waffle. For the best crispy texture, serve waffles as they come out of the waffle maker.Serve with butter and maple syrup.Recipe notes: You can grind pepita seed meal just like any other flour or nut meal. Be sure to use raw, unsalted pepitas. I like to use my blender in 1 cup batches, pulsing and scraping very frequently, to avoid buildup of heat and moisture. You can also use a food processor, high quality (clean) coffee grinder, magic bullet, etc. Sift out any large pieces and grind again if needed. The resulting meal should be soft and fluffy. Sub for matcha: 1 - 2 teaspoons of ground cinnamon (They will lose their green color, caffeine, and tea flavor.) I would recommend this sub for the kiddos! Subfor pepita seed meal: almond meal Possible subs for oat flour: *not tested* sorghum flour, gluten-free all-purpose blend without bean flour You can lower the oil and sugar if desired. If you lesson the oil, replace with milk. Also, the waffle will not crisp nearly as well. I felt the sugar really helped bring out the flavor of the matcha and then only needed a light drizzle of maple syrup to top. Sub any other baking oil instead of coconut oil if desired. Butter would also work great.Source : http://www.edibleperspective.com/home/2015/3/12/matcha-waffles#_a5y_p=3495312

Raw Coconut & Chocolate Matcha CookiesFor Cookies:- 2tsp matcha powder- 90g oat flour- 1tbsp coconut oil- 50g honey- pinch of saltFor Coconut butter:Recipe hereFor chocolate:- 3tbsp honey- 2tbsp coconut oil- 4tbsp cacao powderPrepare a container (e.g. pound cake tin) by placing a large piece of plastic film onto the inner side of the container, make sure the inner sides of he container will still be covered with the plastic film when layering the ingredients (this will make it easier to remove the finished product out from the container), Set aside for later use.For the cookies: In a mixing bowl, whisk together oat flour, matcha powder and salt. Rub in 1tbsp coconut oil. Then add in honey, mix to form dough.With the back of a spoon, spread the dough onto the prepared container. Place into freezer. Meanwhile prepare coconut butter.For the coconut butter: Place coconut butter ingredients into food processor/ blender, blend until very smooth.Remove matcha cookies from freezer and spread coconut butter on top. Place back into freezer for coconut butter to harden. Meanwhile make the chocolate.For the chocolate: Place hot water into a LARGE mixing bowl, set aside. In another smaller mixing bowl, place honey and coconut oil. Place the smaller mixing bowl into the large mixing bowl (ie. Like a double boiler). Gently stir the honey-oil mixture, mix well. Add in cacao powder, keep stirring and mixing until very smooth. Set aside at room temperature for later use.Remove cookies from freezer allow a few minutes to soften, then cut into squares.With fork/ spoon, drizzle chocolate on cookies. Place into fridge for chocolate to harden.Serve immediately once chocolate has hardened, or to store: Place cookies into airtight container, store in fridge for up to 3 days.SOURCE : http://mysecrethidingpoint.tumblr.com/post/65044822377/raw-coconut-chocolate-matcha-cookies-makes-6

Matcha Green Tea Chia PuddingIngredients 2 cupshemporalmond milk 2 tbsp agave nectar or maple syrup (optional) 1 tsp vanilla extract 1 tsp matcha powder 6 tbsp chia seeds 1 cup blueberries 1 cup raspberriesInstructions Blend the milk, sweetener, vanilla, and matcha together in a blender till smooth. Pour the liquid over the chia seeds. Stir thoroughly. Stir again every few minutes for the next fifteen minutes. Then allow the mixture to sit for at least an hour (or overnight, in the fridge). Stir the mixture once more, and serve with fresh berries. Makes 2 servings.Source : http://www.choosingraw.com/matcha-green-tea-chia-pudding/

Matcha Mint Cookies and Cream Ice CreamPREP TIME:25 MINSTOTAL TIME:25 MINSYIELDS:4 CUPSINGREDIENTS 2 (13.5 oz) cans light coconut milk cup pure maple syrup 2 teaspoons mint extract 1 teaspoon matcha (green tea) powder 1 cups chopped Newman-O's Hint O' Mint creme-filled mint chocolate cookiesDIRECTIONS1. In a blender (or a large bowl using an immersion blender), blend coconut milk, maple syrup, mint extract and matcha powder until well blended. If using a blender, transfer mixture to a large bowl. Cover bowl tightly with plastic wrap and refrigerate 2 hours.2. Pour chilled mixture into anice cream makerand churn according to manufacturer's instructions. Add chopped cookies during last 1-2 minutes of churning.3. Spread churned mixture evenly into bottom of a loaf pan, Tupperware or bowl; cover tightly and freeze at least 2 hours until firm.

Source : http://www.girlversusdough.com/2015/04/16/matcha-mint-cookies-and-cream-ice-cream/

Matcha Green Tea LattePrep Time:5 minutesTotal Time:5 minutesYield:1 matcha green tea latteIngredients cup boiling water 1 teaspoon matcha powder 2 teaspoons pure maple syrup or honey 1 cup unsweetened almond milk, steamed or heatedInstructions1. Add the hot water, matcha powder, and pure maple syrup to a mug and stir well.2. Heat the unsweetened almond milk by either microwaving it, heating it on the stove top, or using a milk frother.3. Add the hot almond milk to the mug with the matcha mixture, give it a stir, and enjoy!

Source : http://www.theroastedroot.net/matcha-green-tea-latte/

rich little brownies with matcha glazeingredientsbrownies:1/2 c all-purpose flour1 c sugar1/3 c unsweetened cocoa powder1/4 tsp kosher salt1/4 tsp baking powder1/2 c butter, melted and slightly cooled2 large eggs1 tsp vanillaglaze:3 tb butter, melted1 tbmatcha teapowder1 tb honey1 tsp vanilla1 c powdered sugarInstructionpreheat oven to 350 and grease and line an 8-inch square pan (or a pan of similar size).in a large bowl, whisk together all dry ingredients. add the butter, eggs, and vanilla.pour into prepared pan and bake for 25 minutes.whisk together the glaze ingredients and pour the glaze on while the brownies are still warm. cut into 1 1/2-inch squares. give to all your friends, otherwise you'll eat them all yourself.-enjoy!

Source : http://mynameisyeh.com/mynameisyeh/2014/9/rich-little-brownies-with-matcha-glaze

matcha oreosmakes about 18 sandwich cookiesingredientscookies:2 c all-purpose flour1 c unsweetened cocoa powder, plus more for dusting*3/4 tsp kosher salt1 1/4 c unsalted butter, softened3/4 c brown sugar1 tsp vanilla extract1/2 tsp almond extract*dusting your work surface with cocoa powder will yield a beautiful, dark, chocolatey aesthetic, but using a lot of it could make the cookies taste a little bit bitter on their own since the cocoa powder is unsweetened. when they're paired with the super sweet buttercream, i love it. but if you know you'll prefer a sweeter cookie, dust your work surface with powdered sugar or a mixture of powdered sugar and cocoa powder.filling:3/4 c unsalted butter, softened1 3/4 c powdered sugar1 1/2 tspaiya cooking grade matcha3/4 tsp vanilla extracta pinch of kosher saltcluesmake the cookies:preheat oven to 325. line twobaking sheets with parchment and set themaside.in a small bowl, whisk together the flour, cocoa powder, and salt.in the bowl of a stand mixer, cream together the butter and brown sugar until light and fluffy. mix in the extracts. slowly add the dry ingredient mixture and beat until just combined. it will still be a bit crumbly.pour the mixture out onto your work surface and give it a few kneads to bring it all together. if needed, dust your surface with cocoa powder and/or powdered sugar, and working swiftly and carefully, roll out your doughand cut out 2-inch circles. transfer them to your baking sheet, about an inch apart (using a small offset spatula really helps with this step). re-roll scraps and cut out remaining circles.this is a super delicate dough, so try not to handle it more than you need to, and if it gets too soft, stick it in the fridge or freezer for a few minutes to firm up.bake the cookies for about 20 minutes, or until the tops are no longer shiny. let them cool.make the filling:beat together all ingredients. taste and add a bit more matcha, if you'd like.assemble:fill a piping bag with the filling and pipe a blob onto the center of half the cookies. top them with the rest of the cookies to make little sandwiches. place them in the fridge for a few minutesto allow the filling to firm upbefore serving. store in the fridge.enjoy!

Source : http://mynameisyeh.com/mynameisyeh/2015/3/matcha-oreos

MATCHA CHEESECAKE BARSINGREDIENTS 1 package white chocolate chips 1 and teaspoons matcha powder 1 package chocolate sandwich cookies (I used Oreos) cup heavy whipping cream, chilled 1 8-oz. package cream cheese, at room temperature 3 tablespoons sugar 16 blackberries, for serving (optional)DIRECTIONS1. Line a 9x9-inch metal baking pan with aluminum foil, leaving overhang on all sides. Stir white chocolate chips in a medium metal bowl set over a saucepan of simmering water until melted and smooth; remove bowl from over water. (Alternately, melt chocolate in the microwave until smooth.)2. Finely grind cookies in a food processor. Add 2 tablespoons of the melted white chocolate and blend until the mixture begins to clump together. Firmly press cookie mixture onto the bottom of the prepared pan. Chill while making filling. Stir matcha powder into remaining melted white chocolate until smooth.3. Beat whipping cream in a medium bowl until soft peaks form.4. In a separate bowl, beat cream cheese, and sugar until smooth. Beat in white chocolate/matcha mixture. Fold in whipped cream in 2 additions. Spread over prepared crust.5. Chill until filling is slightly firm, at least 2 hours. Using foil overhang, lift from the pan and cut into bars. Garnish with blackberries and serve.

Source : http://devour-blog.com/2014/08/15/matcha-cheesecake-bars-a-review/

Matcha Frappe

Makes two drinksGreen layer1/3 cup plant milk of choice1/2 tbsp green matcha powder1/2 vanilla bean, scrapedtiny pinch of high quality salt1 heaping tbsp raw honey (maple syrup / coconut sugar for vegans)pinch freshly grated nutmeg1.5 cup ice cubes, slightly crushed by hand or by using pulse on a blender1. Add all ingredients listed above except the ice cubes to a blender and blend until completely smooth without any matcha lumps. Using an immersion blender works great too.Milk layer1 cup coconut milk,(or other but coconut milk makes it creamy and fabulous).ArrangeDivide the green milk in the two glasses, add the slightly crushed ice, pour over the coconut milk and sprinkle some additional matcha powder and freshly grated nutmeg to make it extra pretty!

Source : http://www.earthsprout.com/?p=4859

MATCHA GREEN TEA MUFFINSIngredients: 2/3 cup soy milk 1 tablespoon ground flax 2 tablespoons lemon juice 1 teaspoon vanilla 1/4+ cup coconut oil 1/2 cup maple syrup 1 3/4 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/2 teaspoons matcha Chocolate chips or blueberriesPreheat the oven to 375 F.Step OneCombine the soy milk, flax seed, lemon juice, and vanilla in a bowl and whisk together. Set this aside and allow to thicken for 5-10 minutes.In a separate mixing bowl, combine the flour, baking powder, and salt. Then, sift in the matcha powder. Sifting is important to prevent any clumps of matcha in the batter.Step TwoMelt the coconut oil and maple syrup in a large mixing bowl.As mentioned, these muffins are fairly dry. If you like dry muffins, this recipe is perfect. If not, you can either add more coconut oil (not recommended) or half a mashed banana which adds a lot of moisture and body without adding too strong of a banana flavor.Then, pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine, but do not over mix. I added a handful of vegan dark chocolate chips at this point, but blueberries are a healthier option that would work just as well.Step ThreeSpoon the batter to a muffin pan with liners, about 2/3 full, and bake for about 20 minutes until a toothpick comes out clean, but before the edges start browning. Optionally sift a little matcha over the top and allow to cool before serving.Source : http://www.oneingredientchef.com/matcha-green-tea-muffins/

Green Tea Cream Puffs Serves 6 Choux paste: 8 tbsp. unsalted butter, at room temperature 1/2 cup milk 1/2 cup water 1/4 teaspoon sea salt 1 tablespoon sugar 1/4 teaspoon baking powder 1 cup all-purpose flour, sifted 5 large eggs egg wash: 1 yolk mixed with 1 tbs milk or cream Green tea pastry cream: 1 teaspoons unflavored gelatin 2 tablespoons water 2 cups whole milk 1/4 teaspoon salt 1 1/2 tablespoons Matcha (green tea) powder 4 tablespoons cornstarch 1/2 cup + 2 tbsp sugar 2 large eggs 4 tbsp unsalted butter 1 cup heavy cream Choux paste: In a medium saucepan, bring the butter, milk, water, salt, and sugar to a gentle boil. Remove from the heat and add the sifted flour and baking powder all at once. Stir energetically with a wooden spoon and return to the heat. Cook, stirring constantly, until a dough forms and the excess moisture evaporates, about 2 to 3 minutes. Transfer the mixture to the bowl of a Kitchenaid equipped with the paddle. Beat the mixture on medium for 15 seconds and start adding the eggs one by one. Mix until the dough (paste) is smooth and shiny. Spoon the batter into a pastry bag with a large round tip, pipe into mounds that are about 2 inches across onto a lightly greased baking sheet or a silpat. Leave about a 2-inch space between mounds. Brush the tops with egg wash and make them even with the back of a spoon or fork. Bake at 350F for 30 to 35 minutes, until puffed and golden-brown. To finish:Dig a hole at the bottom with a chopstick. Fill another pastry bag with a small round tip with the green tea cream and pipe the cream inside the puffs. Dust with powdered sugar. Green tea pastry cream: In a small dish, sprinkle the gelatin over the water to soften and set aside. Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil. Whisk in the green tea powder. Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. When the milk is just under a boil, add about 1/3 of the milk mixture into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard thickens and start bubbling, about 2 minutes. Remove from heat and immediately pour through a sieve into the bowl. Add the gelatin mixture and whisk until incorporated. Let cool for 10 minutes, stirring occasionally. Cut the butter into chunks. Whisk the butter into the pastry cream 1 tablespoon at a time. Cool the green tea cream completely. Whip the heavy cream to soft peaks. When the green tea cream is cold, gently fold the whipped cream into it until fully incorporated. Fill the puffs with the green tea cream (see above)

Source : http://www.zencancook.com/2012/01/green-tea-cream-puffs/

Matcha-Macaron Ice Cream SandwichesINGREDIENTS1. 1/2 cup plus 2 tablespoons ground almonds (2 1/2 ounces); see Note2. 1 1/2 teaspoonsmatchapowder (instant green tea powder); see Note3. 3/4 cup confectioners' sugar4. 4 large egg whites5. 1/8 teaspoon pure almond extract6. 3/4 cup granulated sugar7. 1/4 cup water8. 1 pint green tea ice cream9. 1 pint vanilla ice creamCLUES1. Preheat the oven to 275 and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a food processor, combine the ground almonds with thematchapowder and confectioners' sugar and process until fine. Add 2 of the egg whites and the almond extract and process to a paste. Scrape the paste into a large bowl.2. In a small saucepan, combine the granulated sugar with the water and cook over moderately high heat until the syrup reaches 225 (soft ball stage) on a candy thermometer. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the remaining 2 egg whites until soft peaks form. With the machine at medium-high speed, gradually drizzle in the hot sugar syrup and beat the meringue until it is stiff, glossy and just warm to the touch, about 4 minutes. Using a large rubber spatula, fold the meringue into thematcha-almond paste until no streaks remain.3. Spoon the meringue into a pastry bag fitted with a 3/4-inch round tip. Pipe about ten 2 1/2-inch rounds of the meringue onto each of the prepared baking sheets. Using a moistened fingertip, carefully smooth the tops. Let themacaronsstand uncovered for 15 to 20 minutes; this will make the surfaces shiny and crisp.4. Bake themacaronsfor 30 minutes, until the tops and bottoms are dry and crisp; shift the baking sheets from top to bottom and front to back halfway through baking. Prop the oven door open several inches and let themacaronscool completely.5. Working in batches, scoop 10 scant 2-tablespoon mounds of each ice cream onto a sheet of wax paper. Using a spatula, lightly flatten the ice cream and sandwich a scoop each of vanilla and green tea ice cream between 2macarons; press very lightly to close. Serve right away.MAKE AHEADThemacaronscan be stored in an airtight container for up to 5 days. The sandwiches can be frozen for up to 3 days; thaw slightly before serving.NOTESYou can buy ground almonds at natural markets. Green tea powder (also known asmatcha)is available at specialty food shops and Asian markets ( SOURCE : http://www.foodandwine.com/recipes/matcha-macaron-ice-cream-sandwiches?crlt.pid=camp.YkS6zJDQpJYD

MATCHAMISUINGREDIENTSMatcha Syrup3/4 cup water1/2 cup sugar1 tablespoonmatchaMatcha Sponge Cake4 eggs7 tablespoons of sugar 3/4 cup all-purpose flour1.5 tablespoons matchaConfectioner's sugar for dustingMatcha Cream2 egg yolks1 tablespoon sugar1 tablespoon rum2/3 cup mascarpone cheese1/2 cup heavy cream1 tablespoon matcha + more for dusting

1. Making the matcha syrup first, bring water (3/4 cup) and sugar (1/2 cup) to a boil. Simmer for 3 minutes and remove from heat.

2. Let cool, then sift in the matcha (1 tablespoon). Whisk well. (This can be made up to a day before.)

Now, moving onto the matcha sponge cake.3. Turn oven on to 350F. Lay parchment paper on a 13"x18" sheet tray. If the parchment paper rolls up, put a little butter or oil under each corner. Dust the parchment paper with confectioner's sugar. Set aside.

4. Separate eggs (4). In a mixing bowl, whisk on low speed, the egg whites for 1 minute. Turn up the speed to medium and slowly add the sugar (7 tablespoons).5. After adding the sugar, turn speed to high. Mix until the stiff peaks form and the egg whites look shiny.

6. Add the egg yolks (4) and fold to mix.

Mix well.

7. Sift in matcha (1/2 tablespoon) and flour (3/4 cup) to the egg mixture and fold to incorporate.

8. Pour the mixture onto the sheet tray and spread evenly.

9. Dust confectioner's sugar on top.

10. Bake for 10 minutes. Use a cookie cutter (we used the 3") to cut out circles.

And, the matcha cream.11. Bring a small pot of water to a simmer. Put the egg yolks (2), sugar (1 tablespoon), and rum (1 tablespoon) in a stainless steel bowl that will sit on top of the pot.

12. Continuously whisk all three ingredients together until it thickens to theribbon stage(about 5 minutes). Cool for 5 minutes.

13. In another bowl, whip the heavy cream (1/2 cup) until soft peaks form.

14. Combine the lightly whipped heavy cream and the egg mixture. Fold together.

15. Sift in the matcha (1 tablespoon) and mix well. Finally, fold in the mascarpone cheese (2/3 cup).

Assembling the Matchamisu.16. In a small glass (we used thesemini cups), put in a piece of the sponge cake. (We cut a smaller piece of cake to fit the tapered bottom of the cup.)

17. Spoon on the matcha syrup over the sponge cake, making sure the sponge cake gets soaked with the syrup. Dollop the matcha cream on top. Layer on another piece of sponge cake. Pour on matcha syrup to the top level sponge cake. Add the final layer of matcha cream and dust with matcha.

SOURCE : http://www.ohhowcivilized.com/blog/2013/6/20/step-by-step-recipe-matchamisu-matcha-green-tea-tiramisu.html

Matcha & vanilla mini doughnutsMakes approximately 36 mini doughnutsFor the doughnuts: 1 cup plain flour 1/4 cup caster sugar (use 1/3 cup if you prefer a sweeter doughnut) 2 tbsp matcha powder 1 tsp baking powder pinch salt 1/2 cup buttermilk 1/2 tsp vanilla extract 1/2 tsp vanilla bean paste (optional) 1 egg, lightly beaten 1 tbsp butter, melted and cooledFor the chocolate glaze: 100g milk or dark chocolate, broken into small pieces sprinkles of your choice1. Preheat oven to 210C. Oil your doughnut tin with oil or melted butter (or cooking spray, if you have it).2. In the bowl of your stand mixer (or a mixing bowl), sift together the flour, sugar, matcha powder, baking powder and salt.3. Add the buttermilk, egg, vanilla extract, vanilla bean paste (if using) and butter to the mixing bowl. Beat with the paddle attachment on medium high speed, until the ingredients are just combined.4. Fill doughnut batter into a piping bag, and pipe the dough into the doughnut tin cavities. Dont overfill the tin, as the doughnuts will puff up and look more like muffins than doughnuts aim to fill to just under 3/4 its capacity. Alternatively, you can try spooning in the batter, but piping it is much easier (and neater!).5. Bake for 5-8 minutes, until the top of the doughnuts spring back when touched with your finger. Let cool in pan for 2-3 minutes before removing to a wire rack.6. Whilst the doughnuts are cooling, melt the chocolate in a double boiler, or in the microwave.7. Dip the cooled doughnuts into the melted chocolate, and top with sprinkles. Repeat. Then eat! (If you find that your chocolate is too thick, add 1-2 tbsp of milk to the chocolate which will help to make it a little more liquid and dip-able.) Source : https://breadetbutter.wordpress.com/2012/02/14/matcha-vanilla-mini-doughnuts-with-a-chocolate-glaze/

MANGO PEACH GREEN TEA SMOOTHIEYield:1 large smoothie or 2 small smoothiesIngredients 1 cup almond milk 2 to 3 handfuls of leafy greens 1 1/2 cups frozen mango 1 1/2 cups frozen peach slices 1 tablespoon hemp seeds 1 tablespoon buckwheat groats 1 tablespoon maca powder, optional 1 teaspoon matcha powderInstructions1. Combine all ingredients in a blender and blend until smooth.NotesInstead of mango, you could sub 1 1/2 (preferably frozen) bananas.Source : http://keepinitkind.com/PEACH-GREEN-TEA-SMOOTHIE/

Raw matcha cheesecake with carob mint toppingIngredients

For the crust (base):1 cup pitted dates1 cup raw almondsa bit of fresh lemon zest1 tbs chia seeds

Filling:4 cups raw cashews (soaked in water 6-8 hours then drained, the longer they`re soaked the better!)4 tbs coconut oil, melted1 cup coconut cremea few drops of stevia1/3 cup lemon squeeze3 tbs japanese matcha tea powder

Topping:1 tbs coconut oila drop of essential mint oil1 1/2 tbs carob powdera drop of stevia

Instructions

Add all ingredients for the crust to a food processor and blend until sticky (you can also add little bit of water once all ingredients were combined if the mixture is too dry) Press the base mixture into a mould lined with parchment paper to form the base Put all filling ingredients except lemon squeeze and matcha into a blender and mix until very smooth and creamy Divide the filling mixture into 2 parts, leaving one in a blender Add lemon juice in a blender and blitz well Pour over the set base and freeze until the layer is nice and set In the meanwhile bring the rest of the filling mixture back into a blender, add matcha and mix thoroughly Pour over the settled lemon layer Freeze for couple of hours Cover with the carob-mint topping (for the topping simply melt coconut oil, add the rest of the ingredients and stir evenly)Source : http://www.bagsandbunnies.com/2014/12/raw-matcha-cheesecake-with-carob-mint.html

ROASTED BLUEBERRIES + CREAM MATCHA POPSICLESThis addictively delicious recipe makes exactly 10 popsicles + it fills aNorpro Ice Pop Makerperfectly.Ingredients: 1 pint blueberries 1 can full fat or light coconut milk {either one will work!} 1/2 avocado 3 tablespoons raw local honey pinch ofsea salt 1 tablespoon culinary grade organicmatcha powderHeat your oven to 350 degrees.Line a baking sheet with parchment paper and spread your blueberries into one thin layer. Drizzle with 1 tablespoon of honey and roast for 10 minutes or until bubbly and piping hot. Allow blueberries to cool completely and transfer the blueberries, juice and all into a bowl and set aside.Blend together the coconut milk, avocado, remaining honey, salt and matcha I whipped it up in seconds in myBlendtec.Distribute your roasted blueberries evenly into the molds, then pour the matcha mixture into the molds and give them a gentle stir. Freeze accordingly.Blueberries + green tea are a match made in heaven!!Source : http://withfoodandlove.com/blueberries-and-cream-matcha-popsicles/

WHITE CHOCOLATE GREEN TEA COOKIESServes:24 minsINGREDIENTS 2 cups all-purpose flour 1 tbsp green tea powder (matcha) tsp baking soda tsp salt 1 cup packed brown sugar cup unsalted butter, melted granulated sugar 1 tbsp vanilla extract 1 egg 1 egg yolk 1 cups roughly chopped white chocolate or white chocolate chipsINSTRUCTIONS1. Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper.2. Sift flour, matcha, baking soda and salt together in a bowl. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg and egg yolk until light and creamy.3. Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.4. Bake 8 to 10 minutes, or until edges are lightly browned. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.Source : http://salu-salo.com/white-chocolate-green-tea-cookies/

Snowy Matcha Sponge Cake

Ingredients:

3 eggs60g white sugar3 tablepoons of flour2 teaspoons of Matcha (Chlorella Matcha)70ml of whipped cream5g icing sugar for topping5g Matcha for topping (Premium Matcha)

Preparation:

1. Separate yolks and whites of eggs.2. In a bowl, mix the egg yolks and sugar (40g) with a whisk and add the flour and Matcha powder priviously sifted. Add whipped cream. Mix well.3. In another bowl, prepare the meringue, beating egg whites. Add sugar (20g) and beat well with automatic whisk.4. Add the 3. to 2.5. In a square mold, put the mix and bake 15 minutes at 180.6. Cut the cake to the size you like.7. Sift Matcha powder and cover with icing sugar.

This cake, like many Japanese sweets, isnt too sweet, so if you like very sweet cakes, you can add white chocolate chips or sweet azuki beans.Source: http://cookingwithjapanesegreentea.blogspot.com.au/2010/10/matcha-sponge-cake.html?m=1