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Louise Thomas
Editor
Matcha is not just a passing trend; it’s a vibrant, health-conscious ally that elevates everything from baked goods to refreshing beverages.
Often compared to its caffeinated counterpart tea, matcha offers a unique advantage – it’s packed with antioxidants and renowned for its sustained energy release. But there’s more to matcha than meets the eye.
Quality matcha is now more accessible than ever, available at specialty food stores and supermarkets alike. Look for it in health food shops, Asian supermarkets or in the baking and beverage aisles of major retailers. Online options are plentiful too, with PerfectTed offering premium matcha products delivered right to your door.
These recipes showcase the versatility of this finely ground green tea powder, proving that it’s not just for beverages. From vegan matcha cinnamon buns to green matcha ice cream, these recipes offer a delightful introduction to incorporating matcha into your repertoire.
Vegan matcha raspberry loaf
Ingredients:
225g self-raising flour
150g caster sugar
1 tbsp matcha powder
120ml vegetable oil
240ml oat milk
1 tsp vanilla extract
150g fresh raspberries
Method:
1. Preheat the oven to 180C. Grease and line a loaf tin.
2. In a bowl, whisk together the oil, oat milk, and vanilla. Add the sugar, matcha, and flour, mixing until just combined.
3. Fold in the raspberries gently. Pour the batter into the prepared tin.
4. Bake for 50-55 minutes or until a skewer comes out clean. Cool before slicing.
Vegan matcha cinnamon buns
Ingredients:
300g plain flour
240ml warm almond milk
50g caster sugar
1 sachet (7g) active dry yeast
60g vegan butter, melted
1 tbsp matcha powder
½ tsp salt
2 tsp cinnamon
100g soft brown sugar
Method:
1. In a large bowl, mix the warm almond milk, yeast, and sugar. Let sit until frothy, about 10 minutes.
2. Stir in the melted vegan butter, matcha and salt. Gradually add the flour, mixing until a soft dough forms.
3. Turn out onto a floured surface and knead until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
4. Roll out the dough into a rectangle. Mix brown sugar and cinnamon, and sprinkle over the dough. Roll up tightly and slice into buns.
5. Place buns in a greased baking dish. Let rise again for 30 minutes while preheating the oven to 180C.
6. Bake for 25-30 minutes until golden. Drizzle with vegan icing if desired.
Vegan matcha baked doughnuts
Ingredients:
200g plain flour
100g caster sugar
2 tsp baking powder
1 tbsp matcha powder
120ml almond milk
60ml vegetable oil
1 tsp vanilla extract
Method:
1. Preheat the oven to 180C and grease a donut pan.
2. Mix flour, sugar, baking powder, and matcha in a bowl.
3. In another bowl, whisk almond milk, oil, and vanilla. Add to dry ingredients and stir until just combined.
4. Pipe or spoon the batter into the donut pan. Bake for 12-15 minutes. Cool and optionally glaze with a matcha icing.
Vegan matcha popcorn
Ingredients:
1 tbsp coconut oil
50g popcorn kernels
2 tsp matcha powder
1 tbsp icing sugar
Method:
1. Heat coconut oil in a large pot over medium heat. Add popcorn kernels and cover.
2. Once popping slows, remove from heat. Mix matcha and icing sugar, and sprinkle over the popcorn. Toss to coat evenly.
Vegan matcha ice cream with matcha cones
Ingredients:
For the ice cream:
2 cans (800ml) coconut milk, chilled
100g caster sugar
2 tbsp matcha powder
For the cones:
100g plain flour
25g sugar
1 tbsp matcha powder
120ml water
2 tbsp vegetable oil
Method:
For the ice cream:
1. Blend chilled coconut milk, sugar, and matcha until smooth. Churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.
For the cones:
2. Mix flour, sugar, and matcha. Stir in water and oil to form a thin batter. Cook thin layers in a skillet like a crepe, shape into cones while hot. Let cool and harden.
Vegan matcha blondie with white chocolate shell
Ingredients:
200g plain flour
150g vegan white chocolate, melted
150g caster sugar
120ml vegetable oil
120ml almond milk
1 tbsp matcha powder
1 tsp vanilla extract
½ tsp baking powder
½ tsp salt
Method:
1. Preheat oven to 180C and grease a square baking dish.
2. Combine oil, almond milk and vanilla in a bowl. Add sugar, matcha, flour, baking powder and salt. Mix until just combined.
3. Pour into the prepared dish, bake for 25-30 minutes. Cool completely.
4. Cover the top with melted vegan white chocolate. Refrigerate until set.
