Matcha! Matcha! Matcha!

It’s a push to call any cupcakes healthy, but I think these ones come pretty close. With a matcha green tea base, red bean swirl and a sprinkle of pistachios they are also gluten free -and of course, vegan. So, close enough really!

I used a recipe from Eat Drink and Be Aware as a base, switching a few ingredients (almond meal for whole wheat, rice bran syrup for cane sugar) and adding red bean paste. I also omitted an icing as the red bean paste offered enough sweetness.

Healing Ingredients:

Green Tea: The original antioxidant, green tea is high in polyphenols, the flavonoid compound that may lower cholesterol.

Pistachios: Of all the nuts, pistachios contain the highest levels of potassium, vitamin E and vitamin K. Studies are currently underway regarding the potential use of pistachio nuts for healthy weight control due to the reduced net metabolisable energy content of the nut. See Natural Remedies News for more information.

Utensils:

Cupcake or muffin tray

Small cupcake patties

Two piping bags (can be made out of baking paper if you don’t have one – for instructions see here) – one large and one small. (OPTIONAL: you can use a teaspoon instead!)

Dry Ingredients:

1 cup almond meal

1 cup gluten free flour

1 ½ teaspoon baking soda

2 tablespoons matcha green tea powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup pistachios, finely diced (reserve ¼ cup for topping)

Wet Ingredients:

2/3 cup rice bran syrup

1 teaspoon vanilla extract

2/3 cup melted coconut oil

1 cup almond milk (recipe here at Edible Goddess)

Red bean paste (if you can’t find any ready-made, recipe here at Just Hungry)

Method:

Heat your oven at 180 degrees Celsius.

Sift all dry ingredients into a large mixing bowl. Stir well to combine, ensuring there are no clumps.

Make a well in the middle of the mixture.

In a separate bowl, combine all the wet ingredients – excluding the red bean paste.

Pour into the well and stir to combine.

Spoon the mixture into your large piping bag

Pipe the mixture into the cupcake patties, filling them up about half way.

Spoon the red bean paste into your small piping bag.

Pipe one dollop of the red bean paste on top of the mixture, and use a skewer to create a marble effect.

Sprinkle with diced pistachios.

Place in the oven and bake for 20 minutes, or until ready.

Allow to cool before serving.

Enjoy! J x