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Blueberry Matcha Muffins<br />
Makes: 6 muffins<br />
• 1 cup unbleached all-purpose flour<br />
• 1 tbsp plnt® brand Organic Matcha Green Tea Powder<br />
• 1.5 tsp baking powder<br />
• ¼ cup unsweetened applesauce*<br />
• ½ dropper plnt® brand Liquid Stevia (about 30 drops)*<br />
• 1/2 cup almond milk<br />
• 1/2 cup fresh blueberries<br />
Preheat the oven to 350° F. In a small bowl, whisk together the dry<br />
ingredients (flour, Organic Matcha Green Tea Powder, baking powder). In<br />
a second bowl, whisk together the wet ingredients (applesauce, stevia,<br />
almond milk). Slowly stir the wet ingredients into the dry ingredients, until<br />
just incorporated and no lumps remain. Do not overmix! Lightly fold in the<br />
blueberries.<br />
Spray a cupcake baking tray with nonstick spray. Pour the batter into 6<br />
different cupcake wells. Bake for 15-17 minutes, or until a toothpick comes<br />
out clean.<br />
Let sit for 5-10 minutes, then enjoy!<br />
*Instead of applesauce and stevia, 1/4 cup plnt® brand Honey can be used.<br />
Nutritional info for 1 muffin: 82 calories; 0g fat, 19g carbs (1g fiber, 3g<br />
sugar), 2g protein, 0mg cholesterol, 20mg sodium, 25mg potassium<br />
Coconut Matcha Fudge<br />
Makes: 30 Fudge Cups<br />
Coconut Layer:<br />
• 1/2 cup unsweetened coconut shreds<br />
• 1/4 cup plnt® brand Coconut Oil, melted<br />
• 1 tbsp maple syrup (or plnt® brand honey)<br />
Matcha Layer:<br />
• 1/2 cup cashew butter<br />
• 2 tbsp plnt® brand Coconut Oil, melted<br />
• 1 tbsp plnt® brand Organic Matcha Green Tea Powder<br />
• 1/4 cup maple syrup (or plnt® brand honey)<br />
In a small bowl, make the coconut layer by mixing the coconut shreds,<br />
coconut oil, and maple syrup. Once evenly mixed, place a heaping<br />
teaspoon into each well of a silicon baking mold, pressing firmly down<br />
to form the base. Place the mold in the fridge to set while you make the<br />
matcha layer.<br />
In a bowl, mix the cashew butter, coconut oil, plnt® brand Organic Matcha<br />
green tea powder, and maple syrup. Once evenly mixed and no lumps<br />
remain, remove the silicon mold from the fridge and fill the remaining tops<br />
of each well with the matcha mixture. Place in the fridge for 30 minutes, or<br />
until firm. Once the fudge is firm and re-solidified, enjoy! Keep extras in the<br />
refrigerator until consumption.<br />
Nutrition info for 1 fudge cup; 6g fat, 4g carbs (1g fiber, 2g sugar), 1g<br />
protein, 0mg cholesterol, 15mg sodium, 50mg potassium
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