Post in collaboration with teapigs.*
Over the past two years I have been on my recovery journey from my coeliac diagnosis. I have spent a lot of time looking at the foods I eat and how I can maintain the best health though my food and drink choices. You will know from reading my blog that I am a big tea drinker. Now my tea of choice has always been Earl grey. I like the delicate flavour and never drink tea with milk in it. So it was a natural step for me to start drinking green tea. So good for you and a great alternative to my normal cuppa.
Green tea and Matcha what’s the difference?
Matcha is green tea which has been grown in the shade which boosts it chlorophyll content. It’s then ground into a super fine powder. So when you drink it or use it in your food you get every bit of the flavonoid goodness from the green tea. Ten times the nutritional value of regular green tea.You can buy teapigs Matcha here.
So here are my favourite five ways to have Matcha
1. Matcha Tea.
Not for everyone and I will admit it took me a while to get used to the taste. It’s not unpleasant at all but has a grassy flavour. If your used to drinking green smoothies it wont be in unfamiliar flavour. Great on a summers day and a quick and easy way to get the all the benefits of matcha.
2. Matcha granola
I call it my Hulk granola, but that’s probably because I have small children. Simple to make. Whip up a batch and it’ll keep for a week in an air tight container.
You will need:
250g gluten free rolled oats
75g flaked almonds
50g desiccated coconut
1/2 tsp cinnamon
1 tbsp. Sunflower oil
2 sachets of matcha
- Preheat the oven to 180c gas mark 4
- Melt the honey and sunflower oil in a saucepan.
- Once melted remove from the heat and stir in the oats, almonds and coconut.
- Tip onto a baking tray and bake for ten minutes.
- Allow to cool.
- Place in a cereal container, add the raisins, cinnamon and matcha and shake to combine.
- Seal and it will keep for a week.
Serve with almond milk or yoghurt.
3. Matcha and mixed berry smoothie
You will need
A handful of frozen mixed berries
250ml of almond milk
I sachet of teapigs Matcha tea
- Place all the ingredients in a blender and whizz up until smooth.
- Enjoy straight away for a great breakfast boost.
4. Matcha latte
- Heat a mugful of almond milk gently in a saucepan.
- Whisk in one sachet of matcha.
- Enjoy a great latte that has half the caffeine of coffee and ten times the nutritional value of regular green tea.
5. Matcha muffins
Don’t these just look fab! Great for breakfast on the run. Make a batch the night before and you are good to go.
You will need:
250g Gluten free plain flour
70g Dark soft brown sugar
50 ml Sunflower oil
2 sachets of teapigs Matcha
1 tsp. Bicarbonate of soda
1. tsp. Baking powder
1/2 tsp. Cinnamon
- Preheat the oven to 180c Gas Mark 4.
- Line a twelve hole muffin tin with paper cases
- Place all the ingredients in a food processor and mix until smooth.
- Spoon equally into the paper cases.
- Bake for 20 minutes until lightly browned and springy to the touch.
- Remove from the tin and allow to cool on a cooling rack.
Best eaten on the day but will keep for a day or so in an airtight container.