When Bloom Teas contacted me and kindly offered to send me some of their matcha powder to try, to be honest I was a little hesitant to accept. When I first became ill I tried matcha for the first time in the hope that it would give me some energy and I really did’t like the taste, even when I tried to disguise it in porridge. The lady I was liaising with at Bloom Teas recommended I try their ‘Mindpower Matcha’ which combines matcha with ginger and ginseng and has a more subtle matcha taste. I couldn’t agree with her more. I added a fair amount of matcha to my donuts and the glaze and I can only taste matcha very subtly and it’s really nice!! I am definitely open to experimenting more with matcha now in my cooking/baking, especially as it has so many health benefits. Matcha is packed with antioxidants, detoxes, and is very calming. It also provides slow energy release for a sustained boost throughout the day unlike coffee that gives you a spike and dip of energy.
Back to the donuts – these are very simple to make and can be ready to eat within 20 minutes. Although baked donuts do not taste quite the same as the fried sugary ones everyone knows, they are beautifully light and fluffy and perfect for a mid morning/afternoon snack. They’re totally healthy which is hard to believe especially with that sticky sweet glaze on the top!
If you are a huge fan of matcha, feel free to increase the amount of it in the donuts with 1/2 tsp more.
1 & 1/4 cups almond flour,
Pinch of pink himalayan salt,
1/2 tsp baking soda,
4 tbsp coconut milk,
1 tsp vanilla essence,
4 tbsp pure maple syrup,
4 tbsp melted coconut oil,
1 tsp matcha powder (I used Bloom Teas Mindpower Matcha)
75g cashew butter,
1/4 cup pure maple syrup,
4 tbsp coconut butter,
2 tbsp coconut oil,
splash of water,
1/2 tsp matcha powder.
Add the eggs to a bowl and beat until light and fluffy. Add the rest of the wet ingredients (coconut milk, vanilla, maple syrup, coconut oil) and mix until combined.
In another bowl, add the dry ingredients (matcha, almond flour, baking soda and salt) and stir until evenly mixed.
Pour the wet ingredients into a food processor and then gradually add in the dry ingredients mixing in-between.
Greece a donut pan with vegan margarine. Fill each donut cavity until they are 3/4 full.
Bake in the oven for 18 minutes or until golden and a toothpick comes out clean.
Allow to cool for a couple of minutes before removing the donuts from the pan. Let them cool completely on a drying rack.
Meanwhile make the matcha glaze.
To make the glaze: Place all of your glaze ingredients into a high speed blender and process until smooth and creamy. Pour the glaze into a bowl. Dip each donut in the glaze up to about half way down on the donuts. Top the donuts with whatever toppings you like. I used bee pollen and coconut chips. Enjoy