If you do not know what Matcha is I'll tell you.
Matcha is 100% natural, organic green tea leaves which have been ground down into a powder. Unlike other green teas where you throw away the leaves, with Matcha you are consuming all of the goodness.
As I have felt such a change during the two week #matchachallenge I decided I would try baking with Matcha to create a super healthy morning cake. These little green goodies are also gluten and dairy free which make them even more guilt free!
This is what I did...
Matcha Breakfast Cakes
Ingredients - makes approx 16 cakes
150g dairy free spread
150g golden caster sugar
150g gluten free self raising flour
1/8tsp zanthan gum
1/2 lemon, juiced
100g gluten free muesli buckwheat
Pre heat the oven to 180C
1 - When using dairy free spread I find that the all in one method works better so place the spread, sugar, eggs, flour, zanthan gum, matcha and the lemon juice in a bowl and mix until all of the ingredients are evenly combined. It is a lot easier and quicker to use an electric mixer!
2 - Finally add the muesli buckwheat and stir it in well
3 - Spoon the cake mixture into the bun cases
4 - Place the cakes in the centre of the pre heated oven and bake for 15 - 20 minutes or until thoroughly baked
5 - Remove from the cakes from tin and allow to cool on a cooling rack
I am sharing my recipe with the lovely Helen at Casa Costello - Bake of the Week