Check out the heating level of your waffle iron. Not every waffle iron is made the same. Some produce enough heat to cook waffles at medium temperature whilst others take time to heat.
In a large bowl, whisk the Matcha, flour, baking powder, gelatin, coconut sugar and sea salt. Keep it aside.
Now, take another bowl and mix the coconut milk, eggs and water and 1 cup of water (one of the two cups you’ve divided the water equally).
Mix the wet ingredients with the dry ones. Make sure they’re not over-mixed. If need be, add a little bit of water, just enough to make the consistency thicker than pancake batter.
Now, add ⅓ cup of waffle mix to the pre-heated waffle iron.
Let the waffles cook until they turn golden brown and look crispy. Now, divide the waffles in pairs. Layer half a cup of almond milk between each waffle. Take a cookie sheet and layer it with parchment paper. When it’s ready, spread the softened ice cream onto it in a rectangular shape, in about the same size as a waffle.
Use the sides of the parchment to build an “edge” around the ice cream. Cover it with another sheet of parchment and refrigerate for 2 hours.
Remove the hardened ice cream from the refrigerator, slice into two squares (you can also slice diagonally if you want) of equal size (leave the parchment on). Now, remove one side of the parchment and gently place the ice cream on top of a waffle. Repeat the process with all the waffles.
Add toppings of your choice and enjoy!
Credit to https://foodandnutrition.org for the amazing photo.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Vanilla ice cream or gelato (regular or vegan) - 1 scoop
How to Make
Scoop the ice cream into a bowl and refrigerate for about 10 minutes to firm it up. Heat up the almond milk. When it’s hot, add Matcha and ginger. Whisk well until smooth. Now, take the ice cream out of the fridge and pour the Matcha, milk and ginger paste over it.
The refreshing, vegetal flavour of Matcha mingles with the flavour of vanilla and almond. It’s a wonderful experience for the taste buds.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Halloween is just around the corner. So, here’s another spooky recipe for all you lovely people.
The night is dark and full of scary things.
But that shouldn’t stop you from making some amazing treats for your friends and family, and of course, those little trick-or-treaters. Here’s a fun, no-bake cupcake recipe which you can easily make at home. It has the goodness of Matcha so you don’t compromise on eating healthy when nocturnal spirits are out and about.
Thanks to Jenné from http://sweetpotatosoul.com for the recipe and photo.
Serves 9
Ingredients
Chocolate cupcake base
½ c almond flour
½ cup raw almonds (or skip the almond flour and use 1 cup raw almonds)
It’s that time of year to shake up some scarily good cocktails and toast Halloween. But just because the ghosts and ghouls are about, doesn’t mean you should compromise on quality, healthy ingredients.
Here’s a fun Matcha cocktail called the Gremlin to get ready for the spooky season. Credit to Parade for the idea.
The Gremlin
Matcha powder
Sugar
1 lime wedge
½ oz vodka
½ oz heavy cream
½ oz simple syrup
DIRECTIONS
Run 1 lime wedge around rim of a rocks glass. Gently press rim into Matcha-sugar mixture, rolling to coat evenly.
Find the complete directions here.
Serves 1
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Just take 1⁄4 cup fine sea salt and mix it with 1 tsp of Teaologists finest matcha green tea. You’ll get a unique condiment has a fresh, vegetal aroma which can give any dish a great taste lift.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Fill a glass with ice cubes and pour the water into it
Top the drink off with a scoop of vanilla ice cream and sprinkle a little bit of Matcha over it
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our online store for more details or Click here to shop for the finest Matcha tea and teaware in UK.
Put the butter in the microwave and melt it slightly, then add sugar, salt and vanilla extract to a mixing bowl, pour the melted butter and mix.
Add Matcha, baking soda, flour and egg yolk, then mix everything evenly.
Portion cookie dough and put the portions on a small baking tray, make sure they are well apart from one another.
Now place the tray in your toaster oven and let the cookies bake for about 10 minutes, or until the edges start turning brown.
Let them cool down and serve.
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
In a baking bowl, mix the Matcha, baking powder, cinnamon, buckwheat flour and salt. Mix well until they are smoothly combined.
Break the egg in a pan and add a tablespoon of honey / maple syrup and whisk until smooth. Now add the milk and whisk again until it makes a thick consistency (like that of pancake batter).
Turn on the flame in medium heat and heat up 1 tsp coconut oil. Pour the entire mix into the pan and let it cook until bubbles start to appear on top. Turn the mixture on its back with a spatula and cook for about 5 minutes.
Now, in another pan, heat up the rest of the coconut oil and add the banana and a little bit of cinnamon. Sautee until they look like caramel.
Turn it on its side and serve on a plate. Pour the yoghurt on it and top it off with the topping ingredients. Pour some maple syrup or honey over and enjoy!
Click here to shop for the finest Matcha tea and teaware in UK.
Chocolate and vanilla are classic flavours which aren’t going out of fashion anytime soon (what a relief)! They are so awesome that it always takes a lot of time for me, the casual cook, to decide which chocolate and vanilla bean type to use.
When it comes to chocolate, I like it dark. But even I can’t deny the appeal of white chocolate. So I discovered this recipe a few days ago when looking for something online (I have no idea what I was looking for then that led me to this recipe). And after a thorough read or two, I found myself getting the ingredients ready.
The cake turned out amazing! The flavours really worked well. So, without further ado, let me share the White Chocolate Matcha Marble Cake recipe with you.
Ingredients
Matcha - 1.5 tbsp.
Vanilla extract - 1 tsp.
Cake flour - 2 cups
White chocolate - 1 teaspoon
Whole milk - ½ cup
Baking powder - 1 tsp.
Baking soda - ½ tsp.
Salt - ½ tsp.
Egg - 1
Unsalted butter - 6 tbsp.
Low fat yoghurt - 1 cup
Sugar - 1 ⅓ cups
Egg white - 1
How to Make
Pre-heat your oven to 350 degrees. Then spray the bundt pan with cooking spray.
In a bowl, whisk in the cake flour, baking soda and powder, and salt. Sift them together and set them aside.
In another small bowl, mix the white chocolate and whole milk until smooth. Set aside.
In another bowl, whisk the whole egg, egg white and set aside. Take another bowl and mix 1/3 cup of the sugar with ¼ cup of water. Put it aside as well.
Now cut the butter into pieces and put in an electric mixing bowl. Soften it by beating it for a minute or two. Now add the remaining sugar to it and beat in high speed for a couple of minutes.
It’s time to add the egg mixture. Put it in the electric mixing bowl with the aforementioned mixture and beat together for 2 minutes. Slow down the speed this time. Now beat in about a third of the flour mixture.
Change the speed to medium-high, beat in 50% of the yoghurt, change speed again to low and beat in the remaining flour mixture. Turn the speed to high and beat in the rest of the vanilla and yoghurt.
Add Matcha to the mix and beat well. Now take a large spoon to fill the bottom of the pan. Fill it with three quarters of the green batter. Add some of the yoghurt and white chocolate and milk mixture in. Cover the green mixture with the white mixture.
Marble the two mixes together with a table knife. Use a zigzag motion so that the look of the marble is complete. Do it gingerly so that the two mixtures don’t get blended too much.
Put it in the oven and bake for 45 minutes or until the cake begins to pull away from all the sides of the pan. To test how well it’s baked, stab it with a toothpick. If the toothpick comes out clean, then it’s done.
Take it out and let it cool for another 15 minutes. Make sure it is completely cooled before serving.
Enjoy!
If you have anything to add to this recipe, let me know at [email protected]
