Few years ago I’ve started the “Food” category on my blog, but unfortunately I couldn’t keep up posting recipes frequently. Since the pandemic has started, I am back to the kitchen for cooking, baking and writing new recipes.
There are so many reasons why I love cooking, but one of the main reasons is that I love incorporating fresh ingredients into meals that makes them healthier than having processed food. I find cooking as a very relaxing activity to practice. Hunting for the ingredients, preparing them and putting them together to make something delicious, puts me in a much relaxed and happy mood than sitting on the couch and watching Netflix.
For the first #QuarantineRecipe I’ve created is this delicious easy vegan brown rice noodle bowl. A perfect dish for spring, which is nourishing, packed with lot of vitamins, spicy, gluten-free and super easy to make. Served with vegetables, brown rice noodles and crispy tofu.
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.