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