We offer FREE UK mainland delivery on orders over £40. More info...

No-bake Matcha 'Brownies'

March 28, 2018

Matcha is one of my favourite foods! I love its flavour and colour as well as its subtly uplifting effect. It tastes amazing in sweets so here I've used it as I would cacao to make indulgent little brownie bites. The oats give creaminess and make the bites lighter, rice malt syrup adds a slight chewiness and miso rounds everything off beautifully. Just as good popped into your bag or lunchbox to keep you going, or with a cup of tea.

Makes about 18 x 3 cm square pieces
preparation time - 20min + 10min in fridge
Keeps up to 2 weeks in fridge

Ingredients

Base:

50g cashews
50g almonds (use blanched if possible)
50g rolled oats
1 tablespoon Clearspring Raw Coconut Oil (no need to melt it)
3 tablespoons Clearspring Rice Malt Syrup
1 tablespoon Clearspring Organic Matcha
1 teaspoon Clearspring Brown Rice Miso

Coating:

¼ bar (20g) vegan white chocolate
½ tablespoon Clearspring Raw Coconut Oil
½ teaspoon Clearspring Organic Matcha

Method

Blend the nuts and oats to a course flour in a food processor or blender. Add the remaining ingredients and process until the mixture looks moist and just starts lumping together. Line a small tray with baking paper – a regular bread tin works well. Squish the mixture into the tin to form an even base.
Melt the white chocolate and oil. You can do this in a small heatproof bowl placed over a pot of simmering water, or use a microwave. Spread half of the chocolate evenly over the base. Using a fork, whisk matcha into the remaining chocolate and drizzle it over the base. Drag a toothpick between the white and green to create patterns.
Let firm up in fridge. Cut in squares (or triangles as in the image) using a big sharp knife. For neatest results, pour hot water on the knife before cutting, and wipe knife between cuts. Store in an airtight container in the fridge.

Chef

Sara Kiyo Popowa aka Shiso Delicious

Sara Kiyo Popowa aka Shiso Delicious is on a mission to find beauty and sustainability on every level in life: in how we eat and prepare our food, how we view ourselves and our earth and how we choose and dispose of the products we use every day.

Instagram: https://www.instagram.com/shisodelicious/

Website & Blog: http://www.shisodelicious.com

Also in Recipes - Vegan, Macrobiotic & Japanese

Warming Turmeric Tonic with 'Apple Cider Vinegar with the Mother'

April 11, 2018

Enjoy this golden tonic with a pungent after taste of our Clearspring Apple Cider Vinegar with The Mother. This can be enjoyed hot on a cold cloudy day with your blanket or chilled on a sunny summer morning to wake our bodies.

DIY Instant Miso Soup

April 04, 2018

I love this hot, soothing miso soup as a pick-me up at any time of the day. Simply pop the ingredients in a tea cup, top up with hot water, done! Or, bring them to work portioned up and ready to go – perfect for meal prep. You can vary this recipe indefinitely, just include something a little spicy or acidic to lift the salty miso. I like a few spoons of oats in mine to make it a little more substantial, almost like rice!

Curried Scrambled Tofu

March 21, 2018

This breakfast has become a real ‘go to’ for home weekend brunches. Super quick, super delicious and just perfect as a veggie option for a cooked breakfast. I love using the Clearspring silken tofu in this recipe as it is such good quality, organic and non-gmo.