Fragrant Vanilla Cake

Tag: green tea

Vegan Matcha Chocolate Chip Pancakes

What do you make for dinner on a rainy day when you need a mood booster? Pancakes. At least that is what I made. Colorful pancakes, because those are fun right?! Well, I was just in a matcha sort of mood, so I made matcha chocolate chip pancakes to share with Eric, because he is the biggest chocolate lover I know, and he likes his tea as well. Matcha just makes me happy. The earthy, savory aroma that surprisingly goes so well with sweet things, the comfort of it, the beautiful green color.

My Mom sometimes made banana chocolate chip pancakes, and I always loved that, so this was kind of a grown up version of that. Because to me matcha is grown up and sophisticated. Paired with dark chocolate, even better. These are super simple to make, just blend in the blender briefly, and cook! You can have them on the table quick. They are oil free, and you really don’t need oil they have a wonderful texture as is.

The warm pancakes with the melty chocolate chips are simply heavenly. I also made a chocolate syrup to top them off because Eric loves his syrup on pancakes. I topped mine off with fresh berries. These are happiness on a plate, and I can guarantee they will make you smile. Is it weird that I almost never make pancakes for breakfast, but dinner instead? I think I learned that from my Mom, who would make them for dinner with me when I was younger. I always looked forward to that, and I don’t mind keeping up the tradition.

Vegan Matcha Chocolate Chip Pancakes
Makes 12

Pancakes:
1 1/2 cups gluten free all purpose flour
2 Tbsp matcha powder
2 tsp baking powder
1/2 cup applesauce
1 1/4 cups Thai Kithcen light coconut milk
2 tsp pure vanilla extract
1/4 tsp sea salt
3 Tbsp maple syrup

1/2 cup vegan chocolate chips

Chocolate syrup:
1/4 cup maple syrup
1/4 cup unsweetened cacao powder
pinch sea salt

In a food processor, combine all pancake ingredients (except the chocolate chips) and process until just blended, pour into a bowl and set aside.
To cook pancakes, preheat oven to 110 degrees. Heat a large non-stick pan over medium heat. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula, press a few chocolate chips into the top (if you mix them in before hand they get all gooey on your griddle this is why I press them in), and cook another 2-3 minutes. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.
To make the topping, whisk together the syrup and cacao powder and sea salt until smooth (adding a little water if too thick, or more cacao powder if too thin). Top the pancakes with it!

*Note: If you do not have a non-stick pan, and don’t mind these not being oil free, go ahead and use a little coconut oil when cooking them to prevent sticking.

June 6, 2016
Vegan Green Tea Strawberry Rhubarb Cupcakes

Did your Grandma ever make jam? Or did she have friends that did who shared it with you? Well mine did, and let me tell you, that jam was some of the best I have ever eaten. I mean really, most store bought jam just doesn’t compare to home made. So, I was thinking about how I don’t eat much jam anymore and the fact that I kind of missed it at that moment. I decided at that point that I needed to make some of my own. The reason I stay away from most of it now is the loads of sugar that is added to it. But in making my own I could control that. I made a quick strawberry rhubarb refrigerator jam, with chia seeds to thicken it. Because to be completely honest making that Grandma style jam where you have to boil the jars and all scares me. Anyways, the quick jam I made turned out so delicious!

It reminded me of that jam I enjoyed as a child, but had much less sugar so it was just right for my tastes. Of course I just enjoyed some of it. Because who doesn’t love a PB & J? But I wanted to make something with some of it too. So, I decided it would be awesome stuffed into cupcakes. I love a good surprise inside my cupcake. Nothing like biting into one and finding delicious jam like a jelly doughnut!

I didn’t just make these vanilla cupcakes though, I made them green tea cupcakes. Green tea is so good with berries, and if you haven’t tried this combination you simply must! In the summer a chilled green tea with berries is so refreshing. But back to my cupcakes. Matcha (green tea) powder makes it possible to make pretty much green tea anything without having to steep tea bags or worry about your food tasting bitter because you steeped them too long. You just add it to the recipe, so easy! These cupcakes turned out so delicious! I frosted them with a fluffy matcha coconut buttercream and it went so well with the jammy sweet strawberry rhubarb and moist matcha cake. The color combination made me happy too. I would have shared these with you all if I could, but since I couldn’t I figure sharing the recipe will have to do!

Vegan Green Tea Strawberry Rhubarb Cupcakes

Makes 10

Cake:
3/4 cup all purpose gluten free flour
3/4 tsp baking soda
1/2 tsp baking powder
1 1/2 Tbsp matcha powder
1/4 tsp sea salt
1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
2 Tbsp coconut oil, warmed to liquid
1 tsp pure vanilla extract
1/2 cup light coconut milk
1 Tbsp apple cider vinegar

3/4 cup Strawberry Rhubarb Chia Refrigerator Jam

Frosting:
1 15 oz can full fat coconut milk, chilled overnight in the refrigerator
1/4 cup maple syrup
1 tsp pure vanilla extract
1 1/2 Tbsp matcha powder
1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

Organic strawberries for decorating

Preheat the oven to 375F degrees and position rack in center of oven. Set out 16 standard sized cupcake liners. Whisk flour, baking powder, matcha, baking soda, sea salt, in a large bowl to blend well. Place dates, reserved water, oil, coconut milk, and vanilla into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Spoon the batter into the bottoms of the liners, then top with a scant Tbsp jam, then the rest of the batter (but not filling more than 3/4 full). Place in the oven and bake for about 15 minutes until set. Remove from the oven and let cool completely.

To make the frosting, combine all ingredients in a high speed blender and blend until smooth. Pour into a bowl and place in the freezer. Chill for about 30-45 minutes until the consistency of frosting. Set aside in the refrigerator until ready to use. When ready to use, place in a pastry bag and pipe over the cupcakes (or just spread it). Top with a half a strawberry. Enjoy! Refrigerate any leftovers.

June 5, 2016
Green Tea Mint Scrub

I recently tried a facial scrub with peppermint in it, and I loved it so much that I decided to create my own mint body scrub. In the summer after a workout in the hot humid air, it is nice to pamper yourself while in the shower cooling off. The peppermint in the scrub cools the skin as you use it, and it stays cool for about 5 minutes which can be just what you need when you are trying to stop sweating profusely. That was the first reason I loved this stuff so much. The second, everyone needs to brighten up the skin sometimes and get rid of the dull stuff so scrub works wonders for that.

Although I was going to make just a mint scrub, I decided to add green tea to it as well. Green tea has been shown to tone and moisturize the skin, so along with the coconut oil this scrub leaves your face feeling soft and moisturized. Plus of course it makes it a lovely green color. For the exfoliating part of my scrub I prefer to use granulated sugar because it is pretty gentle. This is the only application you will find me using refined sugar and it works perfect for skin care! This scrub is super simple to make, and it keeps for a long time in a jar so long as you do not get any water in it.

Green Tea Mint Body Scrub

Ingredients:

1 cup granulated sugar

1/3 cup melted coconut oil

1 Tbsp matcha powder

6 drops peppermint oil

In a bowl, mix together all ingredients until blended, then store in a jar with a lid.

August 19, 2015
Matcha Almond Fig Overnight Oats

I got my hands on some gorgeous figs, and although I enjoyed some plain, some made it into my breakfast as well. I have been making special variations of overnight oats on the weekend. During the week I am pretty boring, just the same old spices that are cheap and quick. But on the weekends I feel like I can play around a bit and make something special. The one that I made with the figs, contained green tea as well. I like to have some matcha during the day for a boost, but I figured, why not include it in my oatmeal along with the figs and some almonds?

It was a lovely colored and delicious combination. This gave me energy for hours! With the tea, fiber and protein (I included some vanilla powder). I need to eat things like this after a run in order to refuel and stay energized throughout the day. If you are lucky enough to get your hands on figs, you must try this. I always kind of consider figs special because I do not find them often here.

Matcha Almond Fig Overnight Oats

Serves 1-2

1/2 cup gluten free steel cut oats or rolled oats (if you want this to be raw use raw rolled oats)

1 1/2 cups filtered water

2 scoops Sprout Living Epic Vanilla Lucuma Protein Powder*

1 Tbsp chia seeds

1 tsp pure vanilla extract

1/2 tsp pure almond extract

1 Tbsp matcha powder

stevia or maple syrup to taste

1 cup fresh figs, quartered

1/4 cup chopped raw almonds

In a jar, combine all ingredients, and stir to mix together. Let sit in the refrigerator covered overnight. Enjoy in the morning!

*If you do not wish to add protein powder, then simply use your favorite non dairy milk reduced to 1 cup in this recipe.

July 20, 2015
Vegan Matcha Raspberry Meringues

With all of the vegan meringues that have been popping up lately on social media I had to try my hand at making some. I admit that these types of things have always intimidated me a bit, especially macarons which I used to love before I stopped eating animal products. Funny because I like to make lots of different desserts, but I tend to make what I know well. Time for me to step outside the box though. I need that every once in a while, keeps life interesting. So, I figured I would start off with something simple. I used the aquafaba method for meringue making which in case you haven’t heard is using the brine from canned chickpeas. It whips up into a beautiful meringue! I do not have a stand mixer, so I used my food processor to whip the liquid up. It worked so much faster than everyone says a stand mixer does. I admit I had a few fails, about 4. The first time, I added the sugar too fast, and it was not fine enough, and it turned into liquid. The second, it whipped up into a beautiful marshmallow fluff, but I had no stabilizers in it so when I put it in the oven it ran to flat pancakes. The third, they didn’t get hard enough in the oven even after 3 hours they were like marshmallows. Luckilly I have a lot of access to chickpea liquid since I make loads of them at my work in the deli. I am sure if I were using the usual refined sugar in my recipes like everyone else, they would have turned out. But that is not something I keep in my home, or want to eat. So…I have been working with coconut sugar and xylitol. I saw a post on the FB group Vegan Meringue- Hits and Misses about someone dehydrating xylitol meringues so I figured I would try my own version of that.

Every time I have used the xylitol it whipped up nicely. So, the question was would it stay nice in the dehydrator since I did not have success with the oven the first time I tried that. The meringue was lovely, shiny and perfect. I decided to add in a little matcha powder with the vanilla just to make it more interesting. I can never leave things plain…my brain just doesn’t work that way. I also folded in tart freeze dried raspberries because I love berries with green tea, and I thought the red and the pale green would be lovely.

I popped them in the dehydrator, and crossed my fingers, and prayed they would turn out. 24 hours later, I ended up with delicious little meringues! I was so happy they actually turned out you have no idea. The earthy sweet green tea base was perfect with the flecks of tart raspberry. I have included the recipe if you have a dehydrator and want to try this too. I am not done experimenting yet with my meringues, and I have another experiment baking as I type this. Stay tuned.

Vegan Matcha Raspberry Meringues

Makes 12

1/2 cup aquafaba*

1/2 tsp guar gum

1/2 tsp cream of tartar

1/2 cup powdered xylitol sugar**

pinch sea salt (if your chickpea liquid has no salt)

2 Tbsp arrowroot powder

1 Tbsp matcha powder

1 tsp pure vanilla extract

1/2 cup freeze dried raspberries, crushed up into smaller pieces

In a food processor (which is what I used, or you may use a stand mixer with a whisk attatchment), whip up the chickpea liquid until it has reached pretty stiff peaks. This will take about 2 minutes in the food processor. Add the guar gum and cream of tartar and process until incorporated. Add the sea , sugar and arrowroot with the motor running, a little at a time through the feed tube (so you do not deflate it), then allow to process until the sugar is completely dissolved and the meringue is smooth, shiny and thick. Add the vanilla and matcha, and blend until uniform in color. fold in the raspberries.

Carefully place the meringue mixture into a pastry bag with a large tip, and pipe into meringues on a parchment paper lined dehydrator tray.

Dehydrate at 155F for 24 hours, until crisp. Remove from the dehydrator and store in an airtight container.

*Aquafaba is the liquid from chickpeas. You may either use the liquid from canned chickpeas, or liquid from chickpeas you have cooked yourself (if it is thick enough).

**I buzzed the xylitol in the blender until fine before using in the recipe, this makes it less likely to deflate the meringue. Xylitol is toxic to dogs the same way chocolate is, so do not let your dog get ahold of this marshmallow fluff.

***Please note, if it is very humid where you are and your meringues get a little soft, just place them in the fridge in the container you store them in and they will become more crunchy.

July 3, 2015
Raw Fudgy Matcha Mint Brownies

Matcha makes me happy. That happy color along with the earthy aroma and flavor is something that I love. I have always been a green tea fan, ever since I was young which is odd because I didn’t always like other types of tea, just green. I knew I enjoyed drinking a warm cup of it, and now as an adult I still do. It is a comforting flavor. Savory almost, but it goes so well with sweet if you pair it with the right things. Matcha is more spendy than just plain old green tea so I treat it like a treasure, something that is a treat since I buy the good quality stuff. To me a cup of matcha tea is a luxury, but using matcha in a dessert is also special. So when I wanted to make some fancy brownies last week, I decided to invite matcha to the party.

I had some fresh mint, and I included that as well for another flavor note. Just a little, not so much as to overpower the matcha. The two flavors married well with the dark chocolate of the brownies. In my raw brownies, I don’t usually add raw chocolate to the batter, just cacao powder but this time I did and it made them extra delicious. They may look like ordinary brownies, but put one in your mouth, and bam! You have devoured it and are searching for more. They are that good. The earthy matcha, fresh mint and rich chocolate are a match made in heaven.

Raw Fudgy Matcha Mint Brownies

Makes 16 small brownies

Ingredients:

1 cup finely shredded, dried coconut

1 cup raw pumpkin seeds

1/2 cup ground flax seed

1/4 tsp sea salt

1 1/4 cups pitted soft medjool dates (if they are not soft, soak them in water 30 minutes and drain well before using)

1/2 cup raw cacao powder

1/4 cup fresh peppermint leaves (or 1/4 tsp fresh peppermint extract)

1 Tbsp matcha powder (plus more for sprinkling on top)

3/4 cup chopped raw chocolate

Combine the coconut, pumpkin seeds, flax seed, and sea salt in a food processor and process until very finely ground.

Add the dates, and process until they are fine as well.

Add the remaining ingredients and process until smooth and dough like.

Press into a 1/2 inch thick square on a parchment lined tray, dust with matcha, and enjoy at room temperature, or chill if you would like them firmer.

Store any extras in the refrigerator.

May 19, 2015
Raw Matcha Almond Tart with Berries

The weather here has been glorious lately. Waking up to about 45 degrees, running in the cool morning air, taking in the aroma of the few spring blossoms that have decided to start blooming and listening to the song of the excited birds is pretty amazing in the morning. Then in the afternoon it is warm enough to sit outdoors and chill or go for a walk to get my daily dose of vitamin D. I get excited when it is shorts weather from morning until evening, and no extra clothes layers are needed. I am craving warmer weather things as well, like fresh berries. So I bought a few last weekend and enjoyed some plain, but the rest ended up on a delicious matcha almond tart I made.

I love all things matcha and especially with sweet almond. I discovered this combination when making matcha tea with almond milk. It is sooo good! So I thought a tart with a creamy matcha almond filling would be amazing with the fresh berries and a crunchy crust. It was so refreshing and light, yet satisfying. Just the way I like my desserts, and perfect for Spring! If your Mom is a matcha fan, I think this would be perfect for Mother’s Day.

Raw Matcha Almond Tart with Berries

Makes one 8 inch tart

8 inch tart pan

crust:

1/2 cup sprouted, dehydrated buckwheat groats

1/2 cup finely shredded, dried coconut

1/4 cup ground flax seed

3/4 cup soft, medjool dates, pitted (if they are not soft, soak them in water for 30 minutes and drain well first)

1/8 tsp sea salt

2 Tbsp raw almond butter

Filling:

2 cups young coconut meat*

1/2 cup coconut water

3 Tbsp raw coconut nectar or agave nectar

1/4 tsp sea salt

2 tsp matcha powder

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

1/2 tsp pure almond extract

1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid**

fresh organic strawberries and blueberries for garnish

raw almonds for garnish

To make the crust, combine all ingredients in a food processor and process until finely chopped and holds together when squeezed (if it doesn’t add a few tsp water and pulse until it does). Press into an 8 inch round tart pan with a removable bottom (I like to oil mine with coconut oil first). Set aside.

Meanwhile, to make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth. With the motor running, add the coconut butter and process a minute more. Pour into the prepared crust, and let sit in the freezer for about 1 1/2 hours until firm.

When ready to serve, garnish the top of the tart with fresh berries and raw almonds. Store cake in the refrigerator.

* 1 cup raw cashews, soaked for 4 hours and drained can be substituted for the coconut meat if unavailable.

**If your young coconut meat is especially soft and watery, you will need to add at least a few Tbsp more coconut butter.

May 3, 2015
Raw Green Tea Ice Cream with Strawberry Swirl

When I was enjoying a cup of warm matcha recently, I admired the lovely green color in my mug and I thought, how lovely would it be to make a matcha ice cream with a strawberry swirl? The green contrasting the red, and the earthy matcha paired with the sweet berries. I had to make it. I have always been a fan of matcha ice cream, ever since I tasted some as an 8 year old in a Japanese restaurant. At that point, I felt like I was eating something exotic and special.

I still love it. Especially when made with coconut based ice cream, because that flavor is perfect with the matcha. That is exactly what I used for this recipe. The base tasted wonderful, even before I put it in the ice cream maker. Once frozen and swirled with a simple strawberry sauce, it was simply heavenly. I don’t care if it is not summer yet, I love my ice cream. And this is the perfect spring ice cream!

Raw Green Tea Ice Cream with Strawberry Swirl
Makes about 6 cups

Ice Cream:

1 cup coconut water

2 Tbsp matcha powder

4 cups young coconut meat*

1/2 cup raw coconut nectar or maple syrup

seeds of one vanilla bean or 2 tsp pure vanilla extract

a pinch of sea salt

1/2 cup coconut oil, warmed to liquid

Swirl:

1 1/2 cups fresh organic strawberries

2 Tbsp raw coconut nectar

pinch sea salt
Add coconut water to a high speed blender or food processor, along with matcha, coconut, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the strained mixture into an ice cream maker and process according to directions.

Meanwhile, to make the strawberry swirl, combine all ingredients in a high speed blender or food processor and blend until smooth. Set aside.

When ice cream has finished churning, remove from ice cream maker, and pour 1/3 of it into a freezer safe container with a lid. Then spoon some of the swirl over. Then half the remaining ice cream, then more swirl, then remaining ice cream, then swirl. Swirl the ice cream through with a knife to marble it. Cover. Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency.

*If young coconut meat is unavailable, you may substitute 4 cups raw cashews, soaked 4 hours and drained.

April 1, 2015
Raw Green Tea Almond Raspberry Granola

My Mom drinks green tea every day, and she loves my granola for breakfast. So I thought I would create a recipe for her that combined two of the things she loves. Plus, I am a fan of granola myself and I can not resist anything with matcha in it lately. It has found its way into many of my desserts, and I am always discovering new and delicious things to pair with it. This really turned out to be a granola tailored to my Mom though, since it had lots of her favorite things in it. Not just the matcha powder, but almonds, raspberries and coconut as well. My Mom always said almonds are the king of nuts when I was a child and I was skeptical about eating them. Now I as an adult I finally see where she was coming from. She has also always been the biggest coconut lover I know, eating my Mounds bars after Halloween because I didn’t like most coconut stuff much as a child. Boy has that changed. We both have a love of raspberries, and always anxiously await summer when they are in season. The sweet and tart together along with the seedy texture makes us both happy.

So, I knew we would both find this granola delicious! The earthy matcha was wonderful with the berries and sweet almond. This is a wonderful snack in my opinion and a wonderful breakfast in my Mom’s. She likes to enjoy it with milk, and I enjoy it crunchy and munchy. The best thing about raw buckwheat granolas is they are a bit more crunchy than the traditional home made oat granola. which is exactly what I enjoy. I love to top off smoothie bowls with it or raw coconut yogurt.

Raw Green Tea Almond Raspberry Granola
Makes about 8 cups

2 cups raw buckwheat
1 1/2 cups dried large coconut flakes
2 cups raw almonds, soaked for 6 hours and drained
1/3 cup raw coconut nectar or maple syrup (or more if you prefer sweeter)
1/4 cup raw coconut butter, warmed to liquid
2 Tbsp matcha powder
1/2 tsp sea salt
2 tsp pure vanilla extract
1/2 tsp almond extract
1/4 cup filtered water
1 cup dried raspberries

Soak buckwheat for 30 minutes, rinse very well (as it has a slimy coating that needs to be removed) and drain. Place in a large jar and set in a well lit area (natural light, but not in direct sunlight). Let sit for a couple days, or until little sprouts begin to emerge from the buckwheat, rinsing 2 times a day. Once sprouted, drain well, and place in a large bowl, along with the coconut, and almonds.
In a food processor, combine the coconut nectar, coconut butter, sea salt, vanilla, almond extract, water and matcha. Process until smooth and pour the mixture over the granola and mix well with your hands. S
pread out on 2 lined dehydrator, and dry for about 12 hours or until crispy.
Mix in the dried berries once dried.
Can be stored in an airtight container for a few weeks at room temperature.

March 14, 2015
Vegan Matcha White Chocolates
I have a thing for matcha lately. Whether it is my cup of mid-morning matcha at work or a smoothie or some chia breakfast porridge, I love the stuff. Everything about it is appealing to me, from its beautiful green hue to its earthy addictive aroma and flavor. I love it in desserts paired with sweet flavors like almond, vanilla or white chocolate. Since I had some raw cacao butter on hand, I wanted to make some matcha white chocolates because they sounded absolutely heavenly. I am actually more of a vanilla girl than a chocolate girl (shocking I know), so these were right up my alley.

I thought I would mold them into cute little hearts as well, since Valentine’s Day is just around the corner and they might make wonderful gifts (if they last that long with me around). I admit the process of making these was a bit of an experiment and I was not sure how they would turn out. The last time I tried to make a white chocolate with cacao butter I ended up throwing it out because I ruined it. I had my fingers crossed this time. I used a mixture of raw cacao butter and raw coconut butter plus a little cashew butter for the base, with maple syrup to sweeten.

They were heavenly, and they melted on my tongue into sweet deliciousness. I would not mind (would love) a box of these for Valentine’s Day if someone gave them to me who had made them and knew me well enough to know I would appreciate these more than regular chocolates. Because (most of) us women appreciate creativity and things which are out of the ordinary with thought and time put into them. If you are reading this and your lover loves matcha, you might have to get on making some for them as a special treat!

Vegan Matcha White Chocolates
Makes about 24 small chocolates

Ingredients:
- 1/3 cup raw cacao butter (2 oz)
- 3 Tbsp raw cashew butter
- 1/3 cup coconut butter
- 1 tsp pure vanilla extract
- 3 Tbsp maple syrup (or to taste)
- 1/8 tsp sea salt
- 1 tsp matcha powder
Instructions:
1. Combine cacao butter, cashew butter, vanilla, maple syrup, and sea salt over a double boiler, and whisk until smooth.
2. Whisk the matcha into the white chocolate.
3. Pour into chocolate heart molds, and place in the freezer until heard, which can take 30 minutes to 1 hour depending on how warm it is.
4. Pop chocolate out of molds and enjoy!
5. Store in an airtight container in the freezer for up to a few months.
January 28, 2015