Tried and tested matcha recipes.

Matcha Banana “Nice-cream”


>> 3 Ripe Bananas

>> 1 Tbsp of matcha


>> Cut bananas into little pieces and freeze for at least 3 hours or overnight.

>> Using a food processor, blend until it looks like mashed potatoes. Add matcha and blend until it looks like soft serve ice cream.

>> Can be eaten as is, or can be transferred to a container and frozen again for at least an hour and a half for a harder consistency.

Matcha Energy Bites


>> 1 cup of rolled oats

>> 1 cup of mixed seeds (chia + sesame seeds)

>> 1 cup of mixed nuts (pecans, cashews + pistachios)

>> 2/3 cup of cranberrie

>> 2 medium bananas

>> 2 tbsp of almond butter

>> 2 tbsp of flax meal

>> 1 tsp of real vanilla extract

>> 2 tsp Culinary Matcha


>> In a food processor, blend the oats, seeds and nuts until they are chopped into small pieces.

>> Place the blended mix in a large bowl and stir in the cranberries. Set aside.

>> Blend the bananas, coconut oil, flax meal, vanilla extract and matcha until smooth. Combine both mixures.

>> Use a spoon to scoop some of the mixture and roll them between your hands into balls. Repeat until all the mixture is used up.

>> Dust with more matcha (optional)

>> Chill in the fridge for at least 1 hour to allow them to firm.

Matcha Chia Pudding


>> 250ml non-dairy milk

>> 2 tsp Pure Maple Syrup

>> 1 1/2 tsp Culinary Matcha

>> 50 gram Chia seeds


>> In a lidded container add milk, maple syrup, Matcha and chia seeds. Shake vigorously to mix thoroughly. Allow to sit for 5 minutes, shake jar again so the chia seeds don’t stick together, then allow to set at least an hour and a half before serving. It can be left overnight to be enjoyed the next day.

>> When ready to eat, top with desired fruit and/or other superfoods.

>> Chia pudding can be stored in a lidded container in the refrigerator for up to three days.

Matcha Tea Cookies


>> 2 Tbsp of Matcha

>> 1/2 Tsp of Bi-Carb Soda

>> 2 1/4 cups of Plain Flour

>> 250gm Butter

>>1 cup white sugar

>> 2 Tsp Vanilla extract

>> 2 eggs

>> 300gm White Chocolate, coarsely chopped

>> 85gm Macadamia nuts, coarsely chopped


>> Preheat oven to 180 degrees.

>> Sift matcha, bi-carb soda and flour together.  Stir thoroughly so that there are no streaks of colour.

>> Cream butter and sugar. Add vanilla and eggs and beat well.

>> Stir in flour/matcha mixture. Fold in white chocolate and macadamias.

>> Place tablespoonsful on lined cookie tray allowing room for spreading.

>> Bake for approx. 12mins until edges start to brown.

>> Cool on wire rack and store in airtight container.