Raw Matcha Flapjacks
Get ready for the snack of a lifetime.
We are all about matcha recipes this winter because there is so much that you can do with just one little teaspoon. It’s one of the only ingredients out there that somehow manages to be a deliciously distinct taste on its own and yet blends so perfectly into a million other things. Matcha is so much more than just tea – it’s a literal storm in a teacup.
Matcha is incredibly versatile and its unique flavour has an earthy, verdant body followed by a long creamy sweetness. We shouldn’t have to tell you then that this makes it absolutely perfect for pretty much anything but don’t worry – we will, and soon. But first, let us tell you a little more about this very special tea:
For me, sipping a cup of matcha is all about relaxation, and unlike many teas out there I really find that the experience of sitting with a hot matcha brings out a hidden connection with nature within me. I think a part of that could be down to the famous colour that only matcha can muster. If you pay attention to the plant and grow it the right way from start to finish then the chances are that you will end up with a cup of tea that is the most marvelously verdant shade of green that you have ever seen.
That’s because real matcha must be grown in the shade – a painstaking practice perfected by generations of diligent families that live on the lofty tea plateaus of Aichi. Cultivating tea in the shade encourages an accelerated production of chlorophyll which lends matcha its singularly intense hue. Even though there are thousands of varieties of green tea in the world it is only matcha that really captures the emerald tones of the spring tea season and the superior umami tastes of Japanese cuisine.
If that sounds like something that you might be interested in then you’ve come to the right place because we have got a very special matcha recipe for you.
These Raw Vegan Matcha Oat Bars are literally stacked with nutrients that are guaranteed to keep your energy levels on 10 all day long. More importantly, though, they’re marbled with crimson Goji berries, chopped winter nuts and a liberal mingling of unctuous, gooey, giant, Medjool dates.
Not bad right? We thought so too… but if that’s not enough then what if we told you that they take about 5 minutes to make and you don’t even have to put them in the oven? We recommend making them on a Sunday night and slicing one off every morning for the perfect desk-snack. Honestly, if you ever tried any of those amazing power balls from Deliciously Ella then I promise you that you’re in for a treat because now you can forget all about the mad 1 pm dash to the Sainsbury’s local and enjoy a pre-prepped, nutrient-packed, lunchtime booster wherever you like!
Recipe originally appears at SoBody
- 6 Medjool dates, de-seeded and chopped into small chunks
- 130g rolled oats (gluten-free if required)
- 60g nuts of choice (We used walnuts and pistachios), roughly chopped
- 75g coconut oil, melted
- 30g desiccated coconut (unsweetened)
- 3 tbsp protein powder
- 2 tbsp chia seeds
- 2 tbsp cashew butter
- 2 tbsp goji berries
- 1 tbsp Matcha green tea powder
- ½ tsp salt
Add all of your beautiful ingredients to a bowl and mix until the mixture comes together and the oats have taken on that classic pea-green matcha colour.
Next, line a baking tin with greaseproof paper and rub it with a little coconut oil (we used a 16cm X 26cm pan) and transfer your mix into the pan.
Then, using a spatula, push down on the mix until it becomes dense and solid.
Remove the pan to the fridge and leave it to chill for at least an hour to solidify the coconut oil.
Whenever you’re hungry – whip them out and slice off a big chunk of matcha flapjack and enjoy!