Looking for some delicious Thermomix inspiration? We’ve pulled together 7 delicious and easy recipes for you to try. Each recipe uses the superfood matcha green tea powder which is an added benefit that will boost your daily health.

Adding matcha to your diet is a fantastic and tasty way to increase energy levels and improve your mood, reducing stress and anxiety in the process! It also boosts the immune system and metabolism, helping with weight loss and detoxing the body. It also has a wonderful green colour that looks fantastic in cooking! You can read more about matcha tea here.

Here are our 7 must-try recipes:

1. Nutty, Matcha & Date Energy Bliss Balls
2. Chocolate, Matcha & Avocado Mousse
3. Golden Turmeric Latte
4. Matcha, Banana, Blueberry & Coconut Loaf
5. Coconut & Matcha Cupcakes
6. Guilt-free, Creamy and Chocolatey Cacao & Matcha Smoothie
7. Two Ingredient Healthy Matcha Ice Cream

Read on for the instructions on how to make these delicious thermomix recipes.

Nutty, Matcha & Date Energy Bliss Balls

Bliss balls are a great snack that you can make in bulk and store to snack on whenever you feel peckish! Packed with nuts and dates, these bliss balls are full of nutrients and with the added matcha, they are positively sin-free!

Ingredients

• 110 g (1 cup) roughly chopped roasted almonds
• 135 g (1 ½ cups) rolled oats
• 200 g (1 cup) pitted Medjool dates
• 2 tsp vanilla extract
• Pinch sea salt
• 85 g (¼ cup) honey
• 65 g (¼ cup) cup peanut butter
• 2 tsp Zen Green Matcha Tea 

Method

1. Line a tray with greaseproof paper and set aside.
2. Place the roasted almonds into the Thermomix bowl and roughly chop by pressing Turbo 3-4 times.
3. Set aside in a bowl.
4. Place the Medjool dates into the Thermomix bowl and chop by pressing Turbo 8-10 times or until the dates resemble small chunks.
5. Add the chopped dates to the almonds.
6. Place the vanilla extract, sea salt, honey and peanut butter into the Thermomix bowl.
7. Melt together for 3 minutes, 80 degrees, Speed 2.
8. Add the rolled oats, matcha, dates, and almonds to the Thermomix bowl and mix on Reverse Speed 3 for 10 seconds or until completely combined (use the spatula to help).
9. Roll the mixture into tablespoon-sized balls and place onto the prepared tray.
10. Place the tray in the fridge for 1-2 hours or until firm.
11. Store in an airtight container in the fridge for 3-4 days (you can also freeze the balls)

Chocolate, Matcha & Avocado Mousse

This delicious mousse satisfies your chocolate cravings without the heaviness of some other desserts. The recipe makes enough for 6 people so whip up a batch before your next dinner party and give your guests a delicious and healthy treat!

Ingredients

• 100 g dark chocolate, broken into pieces
• 400 g avocado (approx. 3 avocados), flesh only
• 1 tsp Zen Green Matcha Tea 
• 120 g coconut cream
• 100 g pure maple syrup
• 30 g raw cacao powder
• Fresh raspberries, to serve
• Whipped cream, to serve (optional)

Instructions

1. Place the chocolate in the mixing bowl and grate 10 sec at speed 8.
2. Scrape down sides of mixing bowl with a spatula, then melt 3 min/60°C/speed 2 or until melted
3. Add the avocado, coconut cream, syrup, cacao & matcha and blend 10 sec at speed 5
4. Scrape down sides of mixing bowl with a spatula and blend 20 sec at speed 6
5. Scrape down the sides of mixing bowl with the spatula and blend 15 sec at speed 6 or until smooth and creamy
6. Transfer into 6 serving glasses and serve topped with raspberries and whipped cream

Golden Turmeric Latte

This recipe provides a double boost of healthiness, using both matcha green tea and turmeric. Turmeric is a great addition to your diet as it contains lots of antioxidants and is also great for fighting inflammation. Studies have also found that turmeric’s active ingredient, curcumin helps to prevent Alzheimer’s by reducing inflammation in the brain.

Try switching out one of your daily coffee’s for this latte as an added extra boost to your health. This recipe contains black pepper which helps the body to absorb the antioxidants in the turmeric. It is also the perfect drink to soothe a cold and to give you a boost of energy!

Ingredients

• 1 cup milk of choice
• 1 teaspoon Turmeric Matcha Tea Mix
• 1/2 teaspoon ground ginger
• 1 teaspoon coconut oil
• 1/2 teaspoon vanilla essence
• Pinch of freshly cracked black pepper

Instructions

1. Add the milk, turmeric matcha, coconut oil, ginger, pepper, and vanilla essence to bowl.
2. Heat on 80 degrees for 5 minutes at speed 1.
3. Pour into glass and let it sit for 5 minutes for flavours to infuse.
4. Add a dash of maple syrup to sweeten to your own taste.

Matcha, Banana, Blueberry & Coconut Loaf

This delicious dessert is perfect to enjoy with an afternoon matcha latte and shared with friends. The added matcha and blueberries give an added boost of antioxidants – boosting the immune system, and protecting your health. This recipe is also gluten-free!

Ingredients

• Butter, for greasing
• 280 g almonds
• 1 tbsp Zen Green Matcha Tea 
• 3 bananas, (approx. 275 g)
• 120 g caster sugar
• 4 eggs
• 70 g moist coconut flakes
• 1 1/2 tsp gluten-free baking powder
• 120 g fresh blueberries
• 30 g flaked almonds

To serve

• 3 tbsp maple syrup
• Handful of blueberries
• 200 g pouring (whipping) cream

Instructions

1. Preheat oven to 160°C
2. Lightly grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside
3. Place the almonds into mixing bowl and mill 10 sec/speed 8
4. Add the banana, sugar and eggs into mixing bowl and mix 5 sec/speed 5 until smooth.
5. Add the coconut flakes, baking powder & matcha and mix 5 sec/speed 4 until just combined.
6. Scrape down sides of mixing bowl with a spatula.
7. Add 60 g of the blueberries and mix 10 sec/speed 3 or until folded through.
8. Pour the batter into prepared loaf tin, then top with flaked almonds and remaining 60 g of raspberries.
9. Bake for 55-60 minutes (160°C) or until a wooden skewer inserted into the centre of the cake comes out clean.
10. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely.
11. Clean and dry mixing bowl.
12. Insert the butterfly whisk. Place the cream into mixing bowl and whip speed 3 until soft peaks form, watching carefully through the hole in mixing bowl lid.
13. Transfer to a serving bowl and set aside.
14. For the topping, put the blueberries and maple syrup in a heatproof bowl. Microwave for 30 seconds, until the blueberries pop. 
15. Pour the blueberry sauce over the top, and serve with a dollop of the remaining whipped cream.

Coconut & Matcha Cupcakes

Who doesn’t love a cupcake! This recipe calls for matcha green tea powder in both the frosting and the base which gives them a fabulous green colour. With soft sponge base and delicious creamy frosting, these little treats are great for a kids party, bake sale or just to wow your family!

Ingredients

For the Coconut Cupcakes

• 390 g sugar
• 200 g unsalted butter, cubed
• 1 tsp vanilla bean paste
• 1 tsp almond essence
• 240 g coconut cream
• 4 eggs
• 430 g self-raising flour
• 2 tsp Zen Green Matcha Tea 
• 1 tsp baking powder
• Pinch salt

For the Creamy Coconut Frosting

• 35 g plain flour
• 200 g coconut cream
• 150 g sugar
• 150 g unsalted butter, cubed
• 30 g vanilla essence
• 1 tbsp coconut essence
• 1 tbsp Zen Green Matcha Tea 

To dust:

• A little extra Zen Green Matcha Tea 
• Matcha flavored kit-kats (optional)

Instructions

For the cupcakes:

1. Pre-heat oven to 180°C
2. Line two 12 hole muffin trays with paper or use silicone moulds and set to the side
3. Add the sugar to the mixing bowl and mill for 10 sec at speed 10
4. Add in the butter and chop for 10 sec at speed 4
5. Pour the remaining ingredients into the bowl and blend for 10 sec at speed 7
6. Divide the mixture evenly between prepared muffin trays
7. Bake for 20-25 minutes or until golden
8. Test with a skewer inserted into the middle to check it comes out clean
9. Allow to cool before piping on the Creamy Coconut Frosting.

For the Creamy Coconut Frosting:

1. Mix the flour and coconut cream in the mixing bowl, blending for 5 sec on speed 6
2. Scrape the excess from sides of the bowl and cook for 15 min at 80°C on speed 3
3. Remove into a separate bowl and cover with plastic wrap, pushing wrap down onto the surface of paste
4. Refrigerate until it is totally chilled
5. Place the sugar in a clean, dry mixing bowl. Mill for 15 sec at speed 9
6. Add the butter to the bowl and chop for 10 sec at speed 7
7. Insert the butterfly and aerate for 30 sec on speed 3
8. Add the previous prepared paste and essences to the bowl, and whip for 30 sec at speed 3
9. Keep scooping the excess at the sides of the bowl and mix until the frosting is creamy.
10. Pipe on top of cupcakes, and top with the matcha kit-kat (if using)
11. Dust the matcha green tea powder on top
12. Cover and refrigerate for 15 minutes.

Guilt-free, Creamy and Chocolatey Cacao & Matcha Smoothie

Try whipping up this smoothie as a simple and healthy treat that also provides a chocolate kick you may also be craving!

Ingredients

• 1 ½ cups unsweetened almond milk
• 1 tbsp cacao powder
• ½ tbsp Zen Green Matcha Tea 
• 2 tsp maca powder
• Maple syrup (optional)

Directions

1. Pour all ingredients into the mixing bowl and blend on speed 5 for 30 seconds
2. Pour into a large glass and garnish with a sprinkle of cacao powder
3. Serve and enjoy!

Extra: If you wish for a little more sweetness in your life and want to balance out the bitter cacao, try adding in half a tablespoon of maple syrup. Also if you want to add even more health, add a handful of spinach for some extra iron.

Two Ingredient Dairy-Free Matcha Ice Cream

On a hot summer day there is nothing nicer than a scoop of delicious ice cream but often the heavy dairy in ice cream can give some of us upset tummies. We like to whip up a batch of this simple and healthy nice cream for all the goodness without the guilt!

The added matcha gives the nice cream a vibrant green colour and is also a fabulous boost of antioxidants!

Ingredients

• 2 large (or 3 small) bananas, peeled, cut into chunks and frozen
• 1 tsp Zen Green Matcha Tea 
• Fresh fruit (for serving)

Instructions

1. Add banana chunks into the mixing bowl  and blend on speed 4 until the bananas have a creamy texture like soft ice cream
2. Take your time with this, patience will pay off!
3. When the desired consistency has been achieved, add the matcha green tea powder and blend on speed 5 for 15 seconds
4. Scoop into tall ice cream glasses, garnish with fresh summer berries and enjoy!

For added variety you can mix in extra flavours – we love orange zest, cacao or vanilla bean!

Hopefully, these recipes have given you some inspiration on how to use your thermomix for good! Adding matcha green tea to your diet is such a great way to boost your health and with the easy features of the thermomix we can’t imagine an easier way to get healthier!  

Note: It is important you buy the matcha green tea powder from a high-quality source so you receive the full health benefits and also so the flavour is not bitter. Low-quality matcha can be very bitter. You can buy Zen Green Tea premium, Japanese matcha green tea powder for the best price in Australia here.

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These gluten free matcha chocolate muffins are ‘any time of day’ versatile. Enjoy them as a snack on-the-go, as a treat to savour with a matcha latte or as an afternoon hunger buster. They combine the incredible matcha green tea powder with avocados – both antioxidant-rich superfoods, to create a guilt-free moist muffin.

You can easily make this recipe vegan by replacing the milk and eggs with vegan alternatives.

Thank you to the wonderful Laura from Feast Wisely for sharing this delicious recipe!

Makes 12 medium muffins

Ingredients

Instructions

1. Preheat the oven to 175C and grease a 12 muffin baking tray with coconut oil.
2. In a bowl, add all of the dry ingredients, using a sieve if you can to avoid any lumps.
3. In another larger bowl, add all of the wet ingredients – except the yoghurt (or nut milk).
4. Thoroughly whisk the wet ingredients to achieve a smooth even consistency.
5. Gradually add the dry mixture into the wet mixture, using a spatula to carefully fold the mixtures together until it’s even. At the same time, gradually add the yoghurt (or milk).
6. Using two spoons, add the mixture muffin by muffin into the baking tray, allowing room for them to rise.
7. Bake the muffins on the middle shelf of the oven for between 22 and 25 minutes.
8. Allow to cool slightly before transferring to a wire rack.

Note: It is important you buy the matcha green tea powder from a high quality source so you receive the full health benefits and also so the flavour is not bitter. Low quality matcha can be very bitter. You can buy Zen Green Tea premium, Japanese matcha green tea powder for the best price in Australia here.

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Why have cream-coloured wraps when you can have vibrant green ones – with added health benefits! These matcha green tea wraps are easy to make, and you can fill with whatever you like. This recipe uses a goats cheese, tomato, pepper and basil filling.

Ingredients

Makes 6 wraps

Instructions

For the wraps:

1. In a bowl, mix the matcha with the flour.
2. Add the water, salt and potato. Mix well until it forms a dough.  
3. Divide the dough into 6 pieces. Then roll each piece out to form the shape and size of a tortilla.
4. Pop a wrap in a pan, and fry each side for 1 minute on the stove.
5. Take out the pan, and cook the others in the same way.

For the filling:

1. Chop the tomatoes, pepper, and lettuce into strips.
2. Chop the goats cheese into chunks.
3. Divide the mix into the wraps. Season, and top with some torn basil leaves and a drizzle of olive oil.
4. Wrap and enjoy.

Note: It is important you buy the matcha green tea powder from a high quality source so you receive the full health benefits and also so the flavour is not bitter. Low quality matcha can be very bitter. You can buy Zen Green Tea premium, Japanese matcha green tea powder for the best price in Australia here.

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These cinnamon buns are fluffy but moist – and full of incredible antioxidants from the turmeric, matcha and cacao. They make a wonderful weekend breakfast or mid morning snack.

Ingredients

Makes 10 rolls

Instructions

1. Start by making the dough for the buns. Heat the milk in a pan until it’s warm.
2. Stir in the sugar and yeast, and leave for a few minutes – to let the yeast activate.
3. Add the coconut oil, flour and Turmeric  Matcha Tea Mix.
4. Then, add the flour little by little and bring the dough together, kneading as you go. 
5. Pop the dough in a bowl, cover with a tea towel and leave in a warm spot for 45 minutes. It should double in volume.
6. Next, prepare the filling by mixing everything together in a separate bowl.
7. Once the dough has doubled- use a rolling pin to roll the dough into the shape of a rectangle. It should be about 16×20 inches.
8. Spread the filling mix on top of the dough, and leave an inch empty at the end. 
9. Roll the dough up, and cut into 10 equal pieces.
10. Then sprinkle the brown sugar and cacao on a baking tin, and roll the buns in it.
11. Place them all on a dish, cover them and leave them for another 45 minutes in  a warm place to rise.
12. Bake the buns in a preheated oven at 190°C for about 20 minutes, until the tops are brown.
13. Let them cool, and top with a dusting of cacao and cinnamon.

Note: This recipe uses Zen Green Tea’s Turmeric Matcha Mix which is a handcrafted blend containing turmeric, green tea powder, cinnamon, nutmeg and a hint of black pepper. We recommend using this mix because the ingredients are high quality and blended with the right balance of black pepper which increases the absorption of turmeric antioxidant by up to 2000%.

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These cookies are delightfully soft and chewy in the middle, with a crispy outside and rich golden colour. They are the perfect accompaniment to a turmeric matcha latte!

Ingredients

Makes 12 cookies

• 1 mashed banana
• 1 tbsp Zen Turmeric Matcha Tea Mix
• 3 tsp ground ginger
• 1 tsp baking powder
• 2 tbsp almond butter
• 1 cup oats
• 1 tsp cinnamon
• ¼ cup sunflower seeds
• ¼ cup cranberries
• 1 inch knob fresh ginger, grated
• ½ cup ground almonds
• 1 cup desiccated coconut
• ½ cup coconut oil
• ⅓ cup maple syrup
• ½ tsp sea salt

Instructions

1. Preheat the oven to 195 degrees celsius. Line a baking tray with a parchment paper.
2. Pour the melted coconut oil into a bowl, and add the mashed banana, maple syrup, almond butter, ground ginger, Zen Turmeric Mix and baking powder. Mix all the ingredients together.
3. Then add the ground almonds, oats, seeds, cranberries, cinnamon, grated ginger, desiccated coconut and sea salt to the mixture, and mix well.
4. Divide the mixture into 12 balls, and pop each on the lined baking paper. Flatten the top of the cookies with the back of a spoon.
5. Bake for 20-25 minutes, until the cookies are golden brown.
6. Let the cookies cool on the baking sheet, and then pop to a plate.
7. Enjoy with a mug of turmeric latte – perfect!

Note: This recipe uses Zen Green Tea’s Turmeric Matcha Mix which is a handcrafted blend containing turmeric, green tea powder, cinnamon, nutmeg and a hint of black pepper. We recommend using this mix because the ingredients are high quality and blended with the right balance of black pepper which increases the absorption of turmeric antioxidant by up to 2000%.

For some other recipes for turmeric & matcha inspired recipes, you might like:

• How to make a perfect Turmeric Matcha Latte
• Turmeric Matcha Bliss Ball Recipe

It is very important that you buy from a high quality source. Our blend serves over 54 cups of Turmeric Matcha tea and can also be used to make golden Turmeric Matcha lattes!

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A magical no-bake cheesecake, suitable for vegans too! The creamy coconut and cashew filling is cut through by the slightly sour passionfruit – and the turmeric enhances the colour and adds a little spice too.

Ingredients

Serves 14

Instructions

1. For the base, roughly mix the almonds with the coconut in a blender. It’s nice to not blend too much, as the texture should be chunky.  
2. Keep blending and add the dates one by one.
3. Add all the other ingredients for the base and mix until it forms a sticky mix.
4. Put the baking paper in the cheesecake tin and pour the base in. Press down until firm, and pop in the freezer.
5. For the filling, add all ingredients, except the passionfruit and turmeric, into the blender. Blend until it’s smooth and creamy.
6. Stir in the turmeric and passionfruit pulp.
7. Take the base out of the freezer, and pour in the creamy filling on top. Top the cake with chopped almonds and passionfruit.
8. Pop in the freezer for ideally 7-8 hours – then it’s ready to serve!

Note: This recipe uses Zen Green Tea’s Turmeric Matcha Mix which is a handcrafted blend containing turmeric, green tea powder, cinnamon, nutmeg and a hint of black pepper. We recommend using this mix because the ingredients are high quality and blended with the right balance of black pepper which increases the absorption of turmeric antioxidant by up to 2000%.

For some other recipes for turmeric & matcha inspired recipes, you might like:

• Turmeric Matcha Green Tea Pancakes
• Turmeric Matcha Bliss Ball Recipe

It is very important that you buy from a high quality source. Our blend serves over 54 cups of Turmeric Matcha tea and can also be used to make golden Turmeric Matcha lattes!

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Brownies don’t always have to be unhealthy and these Matcha Green Tea Brownies are gluten free and sweetened naturally, with dates and maple syrup. Maybe we should call these, not a brownie, but a greenie?

Ingredients

Makes 12 brownies.

Instructions

1. Preheat the oven to 180 degrees Celcius.
2. Mix the soaked and drained dates in a blender, until it becomes a smooth mixture.   
3. Add the dates mixture into a bowl, with all the other ingredients – except the macadamia nuts. Mix well.
4. Pour into a tin, lined with parchment paper. If using macadamia nuts, sprinkle them on top of the mixture. They will seep into the brownies as they bake.
5. Bake in the oven for 15 minutes.  
6. Take out of the oven and cool.
7. For the icing, melt the cacao butter in a bowl.
8. Add the milk and maple syrup, and mix until smooth.
9. Drizzle the icing over the brownies.
10. Finally, sprinkle the desiccated coconut on top of the brownies before serving.

Note: It is important you buy the matcha green tea powder from a high quality source so you receive the full health benefits and also so the flavour is not bitter. Low quality matcha can be very bitter. You can buy Zen Green Tea, premium, Japanese matcha green tea powder for the best price in Australia here.

For some other matcha-inspired recipes, you might like:

• Matcha Banana Bread
• Strawberry Oat Matcha Muffins

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These matcha green tea & blueberry waffles are so light and fluffy. They are gluten and grain free, so they help you kick off your day feeling great and healthy. We love the colours too – the green from the matcha and blue from the blueberries makes breakfast even more bright and colourful!

Ingredients

Makes 10 waffles.

Instructions

1. In a bowl, mix together all the dry ingredients – the Zen Green Tea Matcha Powder, flour, baking powder, and baking soda.
2. Add the coconut oil, and then pour in the coconut milk.
3. Blend until smooth.   
4. Preheat the waffle maker, and spray it with a little coconut oil.
5. Ladle the waffle mix into the waffle maker and cook until golden brown. (Try not to overfill to keep the shape pretty).
6. To serve, drizzle over maple syrup and dark chocolate (if using), and top with blueberries and grapes.

Note: It is important you buy the matcha green tea powder from a high quality source so you receive the full health benefits and also so the flavour is not bitter. Low quality matcha can be very bitter. You can buy Zen Green Tea premium, organic, Japanese matcha green tea powder for the best price in Australia here.

For some other recipes for matcha-inspired breakfasts, you might like:

• Matcha Green Tea Overnight Oats
• Matcha Green Tea Pancakes

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Try this delicious matcha green tea powder pancake recipe- packed full of antioxidants!

Ingredients (Makes 16)

• 1 Teaspoon Zen Green Tea matcha green tea powder
• 2 eggs
• 1 3/4 cup milk
• 1 teaspoon vanilla essence
• 2 cups self-raising flour
• 1/3 cup caster sugar
• Butter, for frying, plus extra, to serve
• Maple syrup/ Blueberry Compote/ Fresh Fruit to serve

Directions

1. Whisk eggs, milk and vanilla together in a jug. Sift flour and matcha into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
2. Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
3. Serve with the toppings and sauce of your choice

NOTE: You can add more matcha to this matcha green tea powder pancake recipe for a brighter green colour or if you like a stronger flavour.

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Gorgeous, easy to make moist matcha banana bread recipe. It’s lovely when it’s put under the grill with some melted butter and serves with banana slices and natural maple syrup!

Ingredients

• 3 large, ripe bananas
• 1 egg
• 2 cups plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 3/4 cup white sugar
• 1/3 cup butter
• 1 tbsp Zen Green Tea matcha

Directions

1. Preheat oven to 190°C (375°F). Grease a 9X5-inch pan.
2. Mash bananas in a large mixing bowl. Stir in sugar, melted butter and egg.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and Zen Green Tea matcha powder.
4. Add to the sugar mixture and stir until well blended.
5. Pour batter into prepared pan.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool for 10 minutes before removing from pan.
8. Serve and enjoy!

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Gorgeous matcha crepe cake recipe to impress your friends!

Ingredients

For Crepes:

• 650 ml Full Cream Milk
• 240 GR Cake Flour (Made from 60 GR Corn Flour + 180 GR Plain Flour)
• 90 GR Caster Sugar
• 50 GR Butter
• 2 Tablespoons (10 GR) Zen Green Tea Matcha Powder
• 4 Eggs

For Cream Filling:

• 600 ml Whipped Cream
• 80 GR Caster Sugar
• 5 Drops Vanilla Essence

Directions

Crepe Mixture:

1. Mix the dry ingredients together
2. Form a well in the middle and mix in slowly the full cream milk and melted butter
3. Crack and stir in the four eggs
4. Mix thoroughly trying to stir through all the lumps
5.  Pour mixture through a sieve which ensures a smooth consistency
6. Choose a fry pan that has the same size base as a dinner plate
7. Put the fry pan on medium heat and using a pastry brush coat the fry pan lightly in butter
8. Ladle the crepe mixture into the pan and move the pan around to spread it evenly and thinly. When it is lightly brown flip the crepe and brown the other side. Make all the crepes and set aside to cool
9. Place each crepe at a time on a chpping board and place a dinner plate on it. Cut around the crepe to form identical circles.

Cream Mixture

1. Whip the cream, sugar and vanilla by hand or using a beater until it is quite firm and holding its form if stirred

Assembly

1. Place a crepe on a flat surface and cover it in a thin layer of the whipped cream. Place the next crepe on top and continue the process until complete. Finish the last crepe by sifting matcha powder over the top crepe
2. Keep refrigerated and enjoy!!!!

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Crunchy, sweet and loaded with yumminess, Pear and Chocolate Pavlova!

Ingredients

• 4 Egg Whites
• 1¼ cup Sugar
• Pinch of Salt
• ⅓ cup sliced Almonds,
• 1 can (14.5 oz) Pear Halves, drained and syrup reserved
• 1 cup (8 oz) Dark Chocolate Chips
• 1½ cup Heavy Whipping Cream
• 2 oz Powdered Sugar, sifted
• 1 Vanilla Bean, split and seeds removed and reserved
• Zest of ½ Orange
• 2 Teaspoons Zen Green Tea Matcha

INSTRUCTIONS

1. Preheat oven to 150 degrees Celsius. Line a baking sheet with parchment paper.
2. In a very clean and dry bowl, whisk your egg whites with mixer until stiff peaks start to form.
3. Slowly start adding the Sugar and Salt and continue to whisk for another 5 – 8 minutes until you have a glossy mixture with firm peaks. If you pinch a bit of the mixture between your fingers and it still feels grainy, then continue to mix for another couple of minutes until it feels smooth.
4. On a prepared parchment lined baking sheet, spoon out Meringue mixture and spread around to be about 2 – 3 inches thick. Using the back of the spoon or rubber spatula, “swirl” the top to give it some peaks.
5. Bake in the preheated 300F oven and bake for 45 minutes – 1 hour. The outside will crack and the inside will be sticky and slightly soft.
6. Remove from oven and cool.
7. In a small saucepan, melt the Chocolate with the reserved pear syrup and 1 teaspoon ground ginger until smooth and glossy. Let cool slightly.
8. In a large bowl, using a mixer, beat the Whipping Cream, Vanilla seeds and sifted Powdered Sugar and sifted matcha together until soft peaks form. Do not over mix or you will end up with something more like butter.
9. In a dry skillet, warm the Almond slivers. Set Aside.
10. Cut the Pear Halves into 3 – 4 slices per half.

Assemble:

1. Place the cool Meringue on your serving plate and top with half the  Matcha Whipped Cream and half the Chocolate.
2. Add the pears and top off with the Almond slivers and the remaining Whipped Cream and Chocolate. Grate over the Orange Zest.
3. Serve and Enjoy!

Tips: The Meringue base can be made up to 2 days in advance and kept in a dry place, covered. (I kept mine in an airtight container at room temperature). Try to assemble within 2 hours or less of your serving time for best.
Use any fresh berries or fruit in season instead of the Pears and try other types of nuts for a completely new dessert.
Ensure you use high quality matcha – Zen Green Tea offers free shipping and high quality, affordable matcha

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This is one of our all time favourite matcha recipes by Thirsty for Tea.

Strawberry Oat Matcha Muffins

Makes 16 muffins. 

Ingredients:

• 1 cup old-fashioned oats
• 2 1/4 cups all-purpose flour
• 2/3 cups sugar
• 1 Tbsp baking powder
• 2 Tbsp Zen Green Tea matcha, sifted
• 1/2 tsp salt
• 1 1/4 cup milk (I used unsweetened almond milk)
• 2 tsp vanilla extract
• 2 eggs, beaten
• 6 oz container of non-fat Greek yogurt
• 1/3 cup coconut oil, in liquid state
• 1 lb organic strawberries, diced into 1/4″ pieces
• non-stick spray
• sanding sugar, to finish (optional)

Equipment:

• 2 mixing bowls
• mixing spoon
• 2- 12 cavity standard muffin tins
• 16 cupcake liners
• ice cream scoop (optional)
• toothpick
• cooling rack

Directions:

1. Preheat the oven to 200 degrees Celsius. Place 8 cupcake liners in each tin, then lightly spray a coating of non-stick spray on them.

2. In one mixing bowl, mix together all the dry ingredients. In another mixing bowl, mix together all the wet ingredients. Slowly mix the wet ingredients into the dry until just mixed through. Gently mix in the diced strawberries. Use a spoon or ice cream scoop to fill the liners until the batter is just shy of the top rim of the liner (pretty much to the top). Sprinkle the tops with sanding sugar for a crunchy muffin crust.

3. Bake the muffins at 200 degrees Celsius for the first 10 minutes, then lower the heat to 80 degrees Celsius for approximately another 12-15 minutes until the tops are very lightly golden and a toothpick comes out clean. When the muffins are cool enough to handle, transfer them to a cooling rack. If you serve the muffins immediately they may tend to stick to the liners. Wait until they cool completely and they should easily release.

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Makes 9 small friands (using regular muffin moulds)
I filled them up to the 2/3 mark so they are pretty small but that’s the way I want them to be.  

This is a Japanese inspired version of one of my favourite tea cakes. I love how the cake is moist and flavourful. You need quite a bit of matcha powder for the flavour and the colour to come through. Raspberries go well with the matcha – it’s like the unexpected kick in acidity.

Ingredients:
95g unsalted butter, cubed
135g egg whites
150g granulated sugar
100g almond meal
60g flour
12g Zen Green Tea matcha
pinch of salt
Optional: Fresh/frozen raspberries

Method:
1. Grease your muffin tins thoroughly with butter and dust flour sparingly over it.
2. Prepare a Beurre Noisette (French for “browned butter”): Heat the butter in a pan over low-medium fire and allow it to cook until it is golden brown in colour. Turn off the fire and take it off the heat once it is golden brown, otherwise, it will go from golden brown to black very quickly. Allow the beurre noisette to cool to room temperature while you prepare the rest of the ingredients.
3. In a bowl, place sugar, flour and ground almond, matcha powder and salt together. Whisk the dry ingredients a little. Add in the (cooled) beurre noisette (including the brown sediments) and whisk to combine.
4. Add in the egg whites slowly while whisking till incorporated. You do not need to create too much volume in the egg whites. I do all this by hand as you just need the batter to come together.
5. Spoon the friands batter into the greased muffin moulds. Place a raspberry into the centre of the friand. Bake in a 190 degrees preheated oven for about 15 minutes, or until it springs back to touch.
6. Allow it to cool slightly in the muffin tins before unmoulding.  Cool them completely on wire racks before serving.

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