These little green delights are light, biscuity in texture and very tasty without being overly sweet. Don’t let the colour put you off, the taste of matcha green tea isn’t poweful in the same way as a Matcha Latte. There is no refined sugar, no butter, no gluten and perfect for those who are Vegans. This recipe is a modified version of Dessert With Benefits as in Switzerland, we are limited to what we can find in terms of ingredients. Give these a try and let me know what you think.
- 180g Oat flour (grind up 180g of oats in a Nutribullet)
- 5 tablespoons of coconut sugar (Nu3 is the one I use in Switzerland – get it on the Migros)
- 4 tsp Matcha Powder
- 1 tsp Baking Powder
- ¼ tsp Salt
- 112g Coconut Oil, melted
- 60g Unsweetened Vanilla Almond Milk, room temperature
- 2 tsp Vanilla Extract
- 2 tsp Peanut Butter (I use Prozis Crunchy Peanut Butter but you can use any other nut butter, NU3 also have various options.)
- 1 tsp Almond Extract
- Preheat your oven to 180 degrees Celsius.
- In a small bowl, whisk together the oat flour, coconut sugar matcha powder, baking powder, and salt.
- In a stand mixer bowl with beater attachment, add the coconut oil, almond milk, vanilla extract, butter flavor, stevia extract, and almond extract. Mix on low speed until completely mixed.
- Dump the dry ingredients into the stand mixer and mix until completely mixed. Cover the bowl and refrigerate for 20 mins
- Once the dough is quite firm, remove it from the fridge and make a long sausage shape on a sheet of clingfilm. Take both sides of the clingfilm and twist, roll the dough covered in clingfilm on a hard surface to make the shape nice and smooth.Place back in the fridge until you are ready to use them.
- When you are ready to bake the biscuits, remove the roll from the fridge. Peel off the clingfilm and cut into approximately 12 biscuits.
- Place them on baking paper onto a baking tray.
- Bake for 12 minutes. Remove them once you see the edges browning ever so slightly. Put them on a rack to cool.