Alright, hear ye foodies and kitchen dwellers! It’s time to shake up your recipe roster and bring a little matcha magic to the table. That’s right, we’re not about to just matcha about the bush here; we’re diving deep into this vibrant green super-ingredient and serving you up with not one, not two, but four galvanizing recipes that’ll leave every meal of your day green with envy!
We all know matcha’s a multitasker in the health and wellness department. It’s packed with antioxidants and enough zen to make even an archetypal grumpy cat take a beat and meditate! But what most folks don’t know is just how versatile this verdant powder can be when it comes to making good eats!
From breakfast bakes to afternoon snacks, matcha proves it’s no one-trick pony. And for all you DIY chefs out there, these recipes aren’t meant to just tantalize your taste buds, they’re also here to guide, inspire, and—dare I say—level up your cooking game!
So, clear out that countertop (and your calendar), and get ready to whip, whisk, and wow with these four matcha recipes that are as easy to digest as they are on the eyes. Plus, all the measurements are laid out for you, so there’s no confusion or need for covert gustatory feats – we’ve got you covered!
#1 Rise & Dine with Matcha-Masterful Pancakes
The Stack-Up:
You’ve heard of the full English breakfast; now, get ready for the full of life, Matcha-Masterful Pancakes! This stack of flapjacks isn’t just a feast for your appetite; it’s also your pot-of-gold-rush as you leaf through each healthy bite. Here’s what you need:
- 1 cup of all-purpose flour
- 1 tablespoon of granulated sugar
- 1 tablespoon of baking powder
- A pinch of salt
- 1 egg
- 3/4 cup of milk
- 2 tablespoons of unsalted butter, melted and cooled
- 1 1/2 teaspoons of matcha powder
- A handful of white chocolate chips (because we’re getting fancy)
- Additional butter for the skillet
The Batter’s Up:
- In a large bowl, sift together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the egg and milk together. Then, add the cooled melted butter and mix.
- Mix the wet ingredients into the dry until just combined.
- Add the matcha powder to the mixture and thoroughly whisk until the green is serene.
- Fold in the white chocolate chips – just enough to disperse them, we don’t want them to melt into the batter.
- Heat a buttered skillet or griddle to medium-high and pour in about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Then, flip and cook the other side until golden brown.
- Repeat until all the batter is used, serving each batch with more butter and love.
The Toppings Of Your Dreams:
You milk flip for these toppings! Fresh berry compote, a dollop of whipped cream, and just a sprinkle of sifted confectioner’s sugar to make it snow. And because these pancakes are the green light to creativity, feel free to add sliced almonds or even a bit of coconut for an extra oomph!
#2 Energize Your Day with Matcha Granola Bars
The Mix-In:
Who’s got time to drag through the workday? Not you, not anymore—especially when you’ve got a batch of these Energize-Your-Day Matcha Granola Bars waiting in your lunchbox! Rich, sweet, and armed with matcha’s punch of power, this ain’t no brown-bag blues, folks – this is the green light to productivity!
- 2 1/2 cups of old-fashioned rolled oats
- 1 1/2 cups of nuts (your choice – think almonds, peanuts, cashews)
- 1/2 cup of shredded coconut
- 1/2 cup of honey or maple syrup for a vegan twist
- 1/2 cup of unsalted butter or coconut oil
- 1/2 cup of dark brown sugar
- 1/4 teaspoon of salt
- 2 tablespoons of matcha green tea powder
- 1 teaspoon of vanilla extract
The Directions for Digesting Work Sessions:
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a large bowl, mix together the oats, nuts, and coconut.
- In a saucepan over medium heat, stir together the honey or maple syrup, butter or coconut oil, brown sugar, and salt until well mixed.
- Remove from heat and stir in the matcha and vanilla extract until smooth.
- Pour the mix into the bowl with the dry ingredients. Stir until all of the dry ingredients are evenly coated.
- Press the mixture firmly into the prepared pan. Use the back of a spatula to even it out.
- Bake for 25-30 minutes or until the edges are golden brown.
- Cool for 5 minutes before cutting into bars. After they are completely cool, store in an airtight container.
The On-The-Go Crunch:
These bars aren’t just a power snack; they’re also a flavor adventure. Dust with additional matcha powder for a touch of class and a bit of an additional antioxidant kick. Or drizzle with a bit of melted white chocolate for that matcha-mocha-latte vibe.
#3 The Smoothest Matcha Latte You’ll Ever Love
The Pour:
A smooth, creamy, velvety matcha latte that’s going to outdo your favorite coffee shop’s best? Yes way! Ditch the jargon and jazz hands, folks. This isn’t just a caffeine fix; it’s an art to consume. And here’s how it spins:
- 1 teaspoon of matcha powder
- 2 ounces of hot water (not boiling, but pretty clost)
- 6 ounces of hot, steamed milk (your choice – cow, almond, soy, the choice is yours!)
- 1 teaspoon of honey or sugar
The Whisk-it-Real-Good Technique:
- In a glass, add the matcha powder and hot water.
- Whisk with a bamboo whisk or a fork until the mixture becomes thick and frothy.
- Heat and froth the milk until hot and foam forms.
- Pour the milk into the matcha mixture, holding back the foam with a spoon or small whisk until you get a good ratio of milk to foam.
- Sweeten with honey or sugar to taste.
- And there you have it, folks – The Smoothest Matcha Latte You’ll Ever Love. Now, take a sip and revel in the moment. This is your zen!
The Barista’s Spin:
Don’t shy away from playing with the ratios here. Some might like a stronger matcha taste, while others crave more milk to mellow the greenness. And just like the granola bars, the matcha latte is its own flavor canvas. Garnish with a sprinkle of cinnamon or even some lavender buds for an aromatic twist!
#4 When Life Gives You Matcha, Make a Snazzy Tart
The Roll-Up:
A snazzy tart that’s as dapper to look at as it is delectable on the palate. The buttery pastry, the creamy matcha filling – this dynamite duo is set to disturb the peace of any ho-hum dessert spread! Get your aprons, and while you’re at it, get a pen for measurements:
For the Crust:
- 1 1/4 cups of all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1 large egg yolk
- 2 tablespoons of ice water
For the Filling:
- 2 cups of whole milk
- 4 large eggs
- 3/4 cup of granulated sugar
- 1/4 cup of cornstarch
- 2 tablespoons of matcha powder
- A pinch of salt
- 1 teaspoon of vanilla extract
The Pictorial Method:
- Preheat your oven to 375°F (190°C).
- In a food processor, pulse together the flour, sugar, and salt.
- Add the butter and pulse until the mixture resembles coarse meal, with some blueberry-sized clumps of butter remaining.
- In a small bowl, whisk the egg yolk with the ice water.
- Add the egg mixture to the flour mixture and pulse until the dough just begins to come together.
- Turn out the dough onto a floured surface and knead once or twice to bring the mixture together.
- Roll out the dough on a floured surface to a 12-inch round.
- Fit the dough into a 9-inch tart pan, trim any overhang, and crimp the edges.
- Line with foil or parchment paper, fill with dried beans or pie weights, and bake until the crust is set, about 25 minutes, then remove the weights and foil and bake until golden brown, 10 to 12 minutes more.
- Meanwhile, prepare the filling. Whisk the eggs, sugar, cornstarch, matcha, and salt in a medium bowl until combined.
- In a medium saucepan, bring the milk just to a boil over medium heat.
- Whisking constantly, slowly stream the hot milk into the egg mixture.
- Return the mixture to the pan and cook, stirring constantly with a wooden spoon, until it’s the consistency of pudding (it should come to a boil), about 3 minutes.
- Remove from the heat, and whisk in the vanilla.
- Pour the filling into the crust and smooth with an offset spatula.
- Press a piece of plastic wrap directly onto the surface and refrigerate until the filling is completely set, about 3 hours.
- Serve topped with whipped cream and a sprinkle of matcha powder for added drama.
The Tart Art:
This tart deserves an encore and some solo spins. Play with the pastry, swap in your favorite shortbread crust, or even go for a graham cracker base. The filling, too, is a siren call to the experimental; feel free to add some citrus zest for an additional layer of flavour.
