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Matcha Spelt Madeleine

Wednesday, August 20, 2014

These buttery sponge cakes are traditionally baked in scallop-shaped Madeleine moulds. Like all the delicate sponge cakes, they have a moist and tender crumb that are best eaten the day they're baked. Classic madeleines are made with sugar, flour, melted butter and eggs, often flavoured with vanilla or lemon. I gave these classic French tea cakes a twist by adding matcha tea powder and dipping them in melted chocolate.

2 Eggs
30 g Caster sugar
50 g Organic agave powder
90 g White spelt flour
10 g Matcha powder
1/2 tsp Baking powder 100 g Butter, melted and cooled slightly, plus extra for greasing 100 g Dark chocolate, optional

Whisk together the eggs, sugar and agave powder in a bowl until light and frothy, about 5 minutes. In another bowl, whisk together the spelt flour, matcha powder and baking powder together.
Sift flour mixture into the egg mixture, then pour melted butter around edge of batter. Quickly but gently fold butter into batter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Preheat the oven to 190C/375F.
Spoon the batter into the prepared pan, filling 3/4 full. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave them to cool.
Place chocolate in small microwave-safe cup. Microwave on medium for 1-2 minutes, stirring every 30 seconds, until chocolate has almost melted. Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Dust with a bit of matcha powder if desired. Madeleines are best eaten the day they're baked.

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Matcha Coconut Popsicles (Gluten-free, Dairy-free, Vegan)

Thursday, July 31, 2014

These coconut matcha popsicles, that happen to be gluten-free, dairy-freeand vegan, are a deliciously refreshing and delectable treat on a hot summer day. They are lightly sweetened with pure stevia extract powder and the combination of creamy coconut milk and antioxidant-packed matcha green tea powder tastes amazingly delicious. I was trying to make these sugar-free, but you can feel free to use maple syrup or sugar instead if stevia isn't your thing.

500 ml Coconut milk
2 tsp Matcha powder
0.2 g Pure stevia extract powder (or 60 g sugar)

In a glass pitcher, whisk together the coconut milk, matcha powder and stevia extract powderuntil well blended.
Pour the mixture into moulds and freeze for at least 4 hours or until set. Release from the moulds and enjoy!

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Vegan Gluten Free Matcha Protein Bars

Tuesday, April 01, 2014

Protein bars are a delicious and convenient way to enjoy a high protein snack. There is no need to buy protein bars when it's far cheaper and more nutritious to make your own. These wholesome protein bars, adapted from desserts with benefits, are made with quality hemp and rice protein, antioxidant-rich green tea powder with nutritious oat and healthy fats.


85 g Homemade roasted almond butter 240 ml Unsweetened vanilla soya milk 0,2 g Pure stevia extract 100 g Hemp protein powder 60 g Rice protein powder 60 g Oat flour 1 tbsp Organic matcha powder 100 g White chocolate, melted

Line a 20x12-cm plastic box with a large sheet of plastic wrap. Whisk together the almond butter, soya milk, and stevia extract until combined in a mixing bowl.
In another bowl, mix together the hemp protein powder, rice protein powder, oat flour and matcha powder. Slowly add this dry mixture to the almond butter mixture. Mix until the mixture is even, scraping down the sides of the bowl if necessary. It should have a texture like cookie dough.
Spoon the mixture into the prepared box and flatten the surface with a rubber spatula or pastry roller. Cover the box with plastic wrap and refrigerate overnight.
The next day, slice the protein bars and drizzle them liberally with melted white chocolate. Store the rest in a plastic box with a lid in the fridge.

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Chai Pearsauce

Thursday, October 31, 2013

A distinctive homemade pearsauce with chai, an Indian black tea combined with natural spices (cardamom, cinnamon, ginger, cloves, pepper). It's delicious over pancakes, waffles, or oatmeal. And you can apply it in the baking to replace some or all of the oil, just the way you would with the applesauce.

10 Ripe pears, peeled, cored and coarsely chopped
5 g Chai
100 ml Water
Juice of 1/2 lemon

Fill a tea filter with chai leaves. Combine pears, chai, water, and lemon juice in a large saucepan. Bring it to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pears are cooked down to your desired consistency.
Discard chai. Use an immersion blender to process the softened pears until smooth. If you prefer a chunky pear sauce, mash with back of fork or a potato masher. Return the chai to the pureed pear sauce.
Spoon the pearsauce into sterilized jars. Wipe rims clean and seal jars. Cool pear sauce on wire rack to room temperature. Store in refrigerator. Use within 3 weeks.

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Salt-Free Spelt Bread with Green Tea and Black Rice

Thursday, February 07, 2013

The salt-free, choked with fiber, dense and wonderfully flavoured spelt bread is delicious by itself, or with blue cheese or with soup. You can substitute wholegrain spelt flour with whole wheat flour, forbidden black rice with wild rice if you wish.

Salt-Free Spelt Bread with Green Tea and Black Rice

adapted from Brot-Bernd Armbrust

©angiesrecipes

200 ml Water
2 tsp Green tea leaves
150 g Forbidden black rice
400 ml Water
180 g Apple
42 g Fresh yeast
15 g Sugar
50 ml Raspberry vinegar
50 g Rye flour
200 g Wholegrain spelt flour
100 g Rolled oats

Bring 200 ml water to a boil. Allow it to cool for 5 minutes, then pour over the green tea leaves
©angiesrecipes, leaving it to brew for 4 minutes. Strain and leave it cool to the room temperature.
Combine the black rice and 400 ml water in a small saucepan. Bring it to a boil, then cook for 40 minutes at low heat until water has been absorbed. If there is still water left in the saucepan, drain in a colander and leave it to cool. Rinse and core the apple. Roughly grate the apple.
Dissolve the fresh yeast with green tea in a mixing bowl, then stir in sugar, grated apple and raspberry vinegar. Now add in wholegrain spelt flour, rye flour, and rolled oats. Mix for 4 minutes at slow speed, then add in cooked black rice. Now increase the speed and continue to mix for 4 more minutes.
Turn out the dough on a floured work surface and leave it, covered with a kitchen towel, for an hour. Fold and shape the dough into a round every 20 minutes. Place the dough in a greased 20cm springform pan. Proof for 30 minutes. Fill a roasting pan with some water and place it at the bottom of oven. Preheat the oven to 180C/350F. Bake the bread in the middle of the hot oven for 55-65 minutes.

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Matcha Spelt Castella

Tuesday, March 20, 2012

Castella, (or Kasutera) soft, delicate with sweet aroma, is a highly popular Japanese sponge cake, raised only by the air incorporated into the eggs and oil-free. The origin of castella is believed to have come from Portuguese merchants who introduced European sweets to Nagasaki Japan in the 16th century.
Castella cake is traditionally baked in a wood box, which helps to bake the cake evenly, but a standard baking tin would work just great. Unlike most cakes, castella cake is baked with bread flour (I used spelt bread flour), not cake or all purpose flour.
There are now many varieties of this sponge cake made with chocolate, honey, green tea, and brown sugar. If you have baked other foam cakes before, the process of creating castella is quite similar. Please do drop by Biren of Roti & Rice to read all the detailed instructions with beautiful photos. And if you are interested in learning more background of castella, please refer to Wise Geek.
You can also find castella on
Anncoo Journal
Nasi Lemak Lover
No Frills Recipes

120 g Spelt bread flour
13 g Matcha tea powder
Pinch of salt
5 Large egg whites, at room temperature
5 Large egg yolks, at room temperature
130 g White fine sugar
20 ml Medium sweet sherry
20 g Honey

Line an 8-inch / 20x20-cm rectangular baking dish with aluminum foil. Whisk and sieve spelt bread flour, matcha powder and salt together 2-3 times into a mixing bowl. Warm sherry and honey in a bowl over a pot of hot water, stirring until honey completely dissolves. Set aside. Preheat the oven to 160C/320F.
Beat the egg whites in the bowl of your stand mixer at high speed until foamy, about 30 seconds. Beat in sugar in 3 additions until firm peaks form, about 3-4 minutes. Add in egg yolks, one at a time, at medium-low speed until well combined, about 1 minute.
Now add in prepared flour mixture, still at medium-low speed, and stir until just combined. Pour in the sherry-honey mixture and continue to stir for another minute until well-combined and smooth.
Pour the cake batter from a 30-cm / 1-foot height directly into the prepared baking dish. Tap the baking dish on the counter to remove bubbles. Using a spatula, smooth the surface to remove any remaining bubbles.
Bake in the center of the hot oven for 50 minutes until evenly brown. Remove and drop it from a 30-cm / 1-foot height onto the counter to prevent shrinkage. Cool the cake on the counter for 5 minutes. Lift the cake from the pan and invert it onto a piece of parchment paper. Peel the aluminum foil. Wrap the cake with a plastic wrap and store in the refrigerator overnight to preserve moisture.
To serve, trim off the sides of the cake with a sharp serrated knife, then cut up into the even slices.

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Blueberry Tea Cake Rolls

Saturday, March 19, 2011

A soft spongy cake roll prepared with eggs, sugar, flour and ceylon tea bags with a delightful blueberry flavour. Those cake slices taste very nice on its own, but they can be served with whipped cream, or ice cream.

Yolk Batter	Meringue
4 Large egg yolks 30 g Maple syrup 50 g Vegetable oil 50 g Milk 90 g Cake flour 9 g Blueberry tea (about 3 tea bags) 2 g Baking powder	5 Large egg whites Pinch of salt 1/2 tsp Lemon juice 100 g Caster sugar

Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

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Green Tea Almond Cookies

Friday, November 05, 2010

These buttery shortbread cookies have a delicate green tea flavour and would be just wonderful for an afternoon break. Not a fan of green tea? Well, these cookies might change your mind and lighten up your day!

140 g All purpose flour
100 g Ground almond
15 g Matcha tea powder
1/2 tsp Salt
200 g Butter, at room temperature
100 g Icing sugar, sifted

Whisk together the flour, ground almond, matcha powder and salt in a mixing bowl. Beat the butter until soften, then add in sifted icing sugar and beat until light and pale. Add in flour mixture and stir with a spatula until combined.
Divide the dough into two portions. Place a large sheet of cling film on the work surface and place one portion of dough onto cling film. Fold the cling film so that the dough is completely covered. Lightly roll it until you get a log, about 5 cm in diameter. Wrap the other portion of dough with a cling flim too. Chill them at least 2 hours or overnight until thoroughly firm.
Preheat the oven to 160C/320F. Line two baking trays with paper. Remove from the fridge, and slice the log into cookies, about 5 mm thick. Roll the other dough out to 5mm thickness and cut with cookie cutter. Place the cookies on the prepared trays and bake 15 minutes. Cool the cookies on wire racks.

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Matcha Kasutera Honey Sponge Cake

Tuesday, May 11, 2010

In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins—and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.from Wikipedia

Kasutera is a traditional Japanese sponge cake made of sugar, flour, eggs, and honey. There are now many varieties made with ingredients such as matcha green tea, cocoa or brown sugar.

50 g Honey
50 g Green tea drink
5 Eggs
140 g Caster sugar

Line a 44x12x6-cm wood box or an 9-inch baking pan with parchment paper. Fill half of a large pot with water and bring it to a boil. Stir together the honey and green tea drink in a small bowl. Combine the flour, matcha tea powder and sift twice and set aside. Preheat the oven to 175C/350F.
Place the eggs and the sugar into the bowl of your mixer. Set the bowl over the pot of hot water and whisk the mixture until lukewarm and the sugar is dissolved. Remove and beat over medium speed until the mixture starts to thicken. Lower the speed and continue whisking until it is thick and smooth. When you lift the whisk, the peaks drops slightly. Beat in honey water mixture in a few additions until incorporated.
Sift in the flour in a few additions and whisk on low speed until fully incorporated. Pour the batter into the prepared wood box or the pan. Place in the hot oven and bake until the cake is golden brown and it feels spongy not tacky to the touch, about 50 minutes. Cool on the rack for 10 minutes, and remove from the pan.