We love seeing our matcha mates create insane matcha recipes using our Mix n Matcha. This incredible healthy, gluten free and refined sugar free matcha loaf is nothing less than amazing. Thank you to @amy_minichiello_ for all the matcha love!
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Matcha, maple and yoghurt loaf by Amy Minichiello
MATCHA, MAPLE AND YOGHURT LOAF
INGREDIENTS
- 1 tbsp. Matcha Maiden powder
- 130g buckwheat flour
- 120g quinoa flakes
- 2 tsp baking powder
- Pinch of salt
- 250ml almond milk
- 2 eggs
- 50g brown rice malt syrup
- 20g pumpkin seeds, plus extra for sprinkling on top
- 1 tbsp. pure maple syrup, plus extra for drizzling on top
- ½ tsp cinnamon
- 4 heaped tbsp. Greek yoghurt
Method
Step 1: Preheat oven to 180. Grease and line with baking paper a 20cm x 11cm loaf tin. Make sure the baking paper comes up and over the tin slightly to make it easier to remove the loaf once baked.
Step 2: In a medium sized bowl, add Matcha Maiden matcha powder, buckwheat flour, quinoa flakes, baking powder and salt, stir until combined. Add the almond milk, eggs, rice malt syrup, pumpkin seeds, maple syrup, cinnamon and yoghurt. Mix until all combined.
Step 3. Spoon into the prepared tin and sprinkle the pumpkin seeds and drizzle over a tbsp. of maple syrup. Place into the oven and bake for about 30 minutes, or until it feels firm to touch and a skewer inserted into the middle comes out clean.
Step 4. Allow to cool for 5 minutes in the tin, then remove and place onto a cooling rack to cool completely. Slice her up, wrap individually and place in the freezer or just keep in the fridge for up to 5 days.
I enjoyed mine slightly toasted, spread generously with peanut butter, sliced banana and drizzled with a little honey.
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Find more delicious recipes on our Matcha Recipes page
