No, that’s not what you might think it is – it’s actually granola (which is addictive as heck). I veeeery nearly called this Munchies Granola and then thought I should maybe not do that. Let’s save the weed puns for the comments sections, yeah? K Cool.
It IS green but that’s due to the heavy-handed sprinkling of matcha powder that I threw into this grain-free granola mix. Having never tasted matcha before I wasn’t sure if I’d like it but given the jazzy colour, I was pumped to try it. I’m already a fan of green tea (especially the genmaicha version with brown rice in it) so of course I fell head over heels for the matcha powder, which is made of very finely ground green tea leaves. It has a slightly grassy/green taste to it (well, yeah) so it pairs so nicely with fresh fruit e.g. it’s a perfect granola add-in.
Being pretty much 95% almonds/pecans/pumpkin seeds, the granola is mega yum all by itself. The matcha adds a kick of flavour so you don’t just have boring granola as per ushe. If you don’t have matcha powder you can leave it out of the granola mixture but I’d advise adding some cinnamon (what else would you expect?) to the mixture.
Just before shooting the granola I decided that I also wanted to make a drink out of the matcha, but at the time (which was like 3 months ago… :/ ) it was super hot and a warm drink was not what I wanted. Instead I opted for a frappuccino style version of the tea, blended with ice and coconut milk and served with a straw.
Yeah I know the paper straws suck (no pun intended) for actual real life purposes but they’re pretty. Pipe down paper-straw-haters.
If you don’t have matcha powder you can leave it out of the granola, but replace with 1/2 tsp of ground cinnamon (stirred into the mixture).
- 1 tbsp + 1 tsp matcha powder , (divided)
- 1/4 cup maple/ agave syrup or honey
- 2 tbsp coconut oil , , melted (or any neutral vegetable oil, or butter)
- pinch of salt
- 1 tsp vanilla extract
- 3/4 cup ground almonds
- 1 cup almonds , , divided
- 1/2 cup pecans , , roughly chopped
- 1/3 cup pumpkin seeds
- Preheat oven to 130 C. Line a baking tray with parchment paper.
- In a medium bowl, stir together 1 tbsp of the matcha powder with the maple or agave syrup, coconut oil, salt and vanilla. Finely chop 3/4 cup of the almonds (you can do this with a knife or by pulsing them in a food processor for a few seconds). Then roughly chop the remaining 1/4 cup of almonds. Add the finely + roughly chopped almonds to the bowl along with the ground almonds, pecans and pumpkin seeds. Stir together until you get a kind of sticky dough.
- Break the dough into lots of small clumps and spread them out over the baking tray. Bake for 15 minutes then remove from the oven and break up into smaller pieces as desired. Place back into the oven for a further 10 minutes. Leave to cool before transferring to an airtight jar. Add the remaining 1 tsp of matcha powder, put the lid on the jar and then shake to distribute the powder over all of the granola.
Iced Coconut Matchaccino
1 tsp matcha powder
1 tbsp boiling water
roughly 1/2 cup ice
1/2 cup coconut milk (or any kind of milk)
1 tsp agave syrup, cane sugar or honey
Whisk the water into the matcha powder and pour into a blender along with the ice, coconut milk and sweetener. Blend until smooth.