Matcha is Japanese green tea leaves that have been finely ground into a powder. By consuming the entire leaf, matcha is more potent than other tea varieties.
HEALTH ENRICHING BENEFITS OF MATCHA
- Matcha's vivid green color comes from chlorophyll, a powerful detoxifier.
- Sipping matcha delivers a mega dose of antioxidants — 137x more than regular brewed green tea.
- One unique antioxidant, EGCg provides potent cancer-fighting properties.
- The amino acid L-theanine + caffeine = a state of relaxed alertness & an uncanny ability to focus.
Great matcha is sweet and mouth-watery, with no traces of bitterness.
6 ounces whole-wheat pastry flour (about 1¾ cups)
½ cup granulated sugar
2¼ teaspoons matcha powder, divided
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup fat-free buttermilk
¼ cup + 4 teaspoons water, divided
¼ cup butter, melted
½ teaspoon grated lemon rind
1 large egg
1¼ cup powdered sugar
1 teaspoon fresh lemon juice
2 tablespoons large unsweetened coconut flakes, toasted
2 tablespoons chopped goji berries
How to Make It
1. Preheat oven to 350 degrees F.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, 1½ teaspoons matcha powder, baking powder, baking soda, and salt. Combine buttermilk, ¼ cup water, butter, lemon rind, and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until combined.
3. Coat 2 donut pans (6-cavity) with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350oF for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity; invert donuts onto a wire rack. Cool completely.
4. Combine powdered sugar, remaining 4 teaspoons water, remaining ¾ teaspoon matcha powder, and lemon juice, stirring until smooth (add more water, ½ teaspoon at a time, if glaze is too thick). Spread glaze over tops of donuts; sprinkle 6 donuts evenly with coconut and 6 with goji berries. Let stand until glaze is set.
Recipe courtesy of Cooking Light.