Last week, my friend Ade took me to a cocoa fields of Hacienda El Castillo. A beautiful hacienda built in the 1930’s by the German Count Ludwig Weber von Wagenfuer and his wife Mrs. MarÌa Angelica Calero. At the end of the 1980’s, new owners bought part of what today is the Hacienda El Castillo, where the ruins of the villa where found. For more than 20 years, this small family business has been based on an agricultural, tourism and industrial operation, contributing to the area’s development.Continue Reading…
St. Patrick’s Day is near and it brings a green recipe to celebrate the spring. Well, if you haven’t tried matcha green tea yet, now is your chance!
It’s a great pleasure that I bring you today’s cookie post on a Tuesday. After receiving lots of positive feedback on my first “Matcha Green Tea Smoothie Bowl” recipe, though the new ‘Food’ category on the blog must continue. As you know, I mentioned on IG, I bought some matcha green tea powder from Ringana. I was super excited to use it on smoothies, chia pudding, and thought – why not to put it in a cookie?! I’m pretty excited how these cookies turned out. Not just for the pretty fun color, but the green tea notes, pair perfectly with the dark chocolate. Matcha is known for it’s antioxidant properties and is often linked to reduced stress in individuals (read more about the matcha green tea benefits here). There are so many ways to use this versatile and antioxidant-filled ingredient. These cookies will reduce the stress in your life. I mean seriously – dark vegan chocolate and all the antioxidants of matcha green tea, will defiantly take that kind of responsibility.
2 cups almond flour
1 tablespoon Ringana matcha green tea powder
1/4 tablespoon sea salt
1/4 tablespoon baking soda
3 tablespoon coconut oil, melted
2 tablespoon coconut nectar
1/2 tablespoon vanilla extract
1/2 tablespoon maple syrup
1/4 cup vegan dark chocolate chips
Heat oven to 350 degrees. In a blender or food processor, mix together almond flour, matcha green tea, salt and baking soda. Next mix in coconut oil, nectar, maple syrup and vanilla, until dough comes together. Use a cookie scoop to make 1 tablespoon-sized balls onto a lined baking sheet. Make indentions in the center of the balls with your thumb. To make nice dip for your chocolate, don’t press too hard. Place 3-4 chocolate chips into each divot. Bake the cookies for 8-10 minutes. Once cookies are done, use the back of a small spoon blend chocolate chips together. I patted down twice then swirled. Let cool on the baking sheet.