GLUTEN-FREE MATCHA MUFFINS
Add these delicious little delights to your morning breakfast to get your day started off right!
-1 tbsp AOI Matcha Green Tea Powder
-1&1/3 cups gluten-free white flour
-2-3 tsp baking powder
-3 tbsp organic sugar
-2 mashed bananas
-1 cup orange juice
-2 tsp flax seeds
-2 tsp ginger powder
-1 tsp salt
-Preheat over to 350 degrees
-Combine all of the dry ingredients in a bowl
-Stir flax seeds into liquid and allow to sit a few minutes.
-Mash the bananas. Fold all of the wet ingredients into the dry ingredients and mix until smooth.
-Bake at 350 degrees for about 15-20 minutes or until firm edges.
-Cool for a few minutes and serve warm.
ICED MATCHA WHIPPED LATTE
An Iced Matcha Latte for any occasion!
Matcha Whipped Cream
-1 tsp AOI Matcha Green Tea Powder (Substituting for Hojicha Powder can offer a seasonal feel of roasted aroma and nutty flavor)
-1 cup Heavy Cream
-1 tbsp Sugar
-1-2 tsp AOI Matcha Green Tea Powder
-6 oz Milk/Plant-based Milk
-2 oz Water (hot/cold)
-1 tbsp Sugar/Sweetener (optional)
-Ice Cubes (enough to fill 1/3 of 8oz cup)
-Combine heavy cream, Matcha Powder and sugar in a bowl and whisk until whipped cream is formed. To reduce Matcha powder clumps, mix powder and heavy cream evenly before whisking.
-Set whipped Matcha cream in cool/chilled place or refrigerator until ready to use.
-Whisk Matcha powder in water completely in a bowl or cup.
-Add ice to desired beverage cup.
-Pour Matcha and water mix in cup with ice. Combine desired sweetener of choice, optional.
-Pour in dairy/plant-based milk into mix and stir.
-Top with Whipped Matcha Cream
-Sip and enjoy!