For you tea lovers out there, this post is for you. We've got a recipe to enjoy tea (green tea powder to be exact) in muffin form and with hot or iced tea on the side if you like! Though any tea can be adapted to culinary uses, one of our favorites to experiment with is matcha powder. The bright color and flavor profile are just so unique and fun - we hope you think so too once you learn more. Read on!

A few years ago (boy time flies!) we introduced matcha with this post. Take a look back for the fun facts we shared then. Now matcha is back but in a much different recipe. Though matcha is powdered green tea leaves and perfect for making tea beverages, it can also be incorporated into baked goods for an interesting twist! Some matcha powder is sweetened and can provide sweetness to your recipe and all is green and can bring an interesting pop of color if used in the right amounts. For the color to really show, enough matcha powder needs to be used and combined with other lighter colored ingredients so as not to overshine the light green matcha powder. Flavor wise, we think matcha has a fresh, bright, somewhat grassy taste (but in a really good way, promise!). If you are skeptical then you'll just have to try for yourself, matcha has been somewhat of a food craze lately and becoming more and more available in beverages and food products. And remember, when consuming matcha you are getting the benefits of green tea (think antioxidants) in a higher dose than traditional steeped tea because you are consuming the whole tea leaf. Finally, a note on caffeine content which is much less in matcha than coffee though matcha is considered a mild stimulant. Caffeine in the form of whole tea leaves is believed to metabolize slower and provide more sustained energy as compared to the typical jolt and crash some may experience with highly caffeinated coffee beverages. But today we are making matcha muffins and it's time to get to it!

Coconut Crumb Matcha Muffins
PREP TIME: 20 minutes
TOTAL TIME: 55-60 minutes
Servings: 6 large muffins

Ingredients
Crumb Topping
1/4 cup whole wheat flour
1/3 cup coconut sugar 
3 Tbsp coconut butter, melted
1 Tbsp coconut oil, melted
3 Tbsp unsweetened coconut flakes
3 Tbsp hemp seeds
1/8 tsp sea salt
2-3 tsp matcha powder, sprinkled over the top of each muffin once cooled
2-3 tsp powdered sugar, sprinkled over the top of each muffin once cooled

Muffin Batter
1/3 cup plain Greek yogurt + 3 Tbsp
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
1 cup whole wheat flour
1/2 cup cane sugar
3 Tbsp unsweetened matcha powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp coconut oil, softened

Preheat oven to 350 degrees. Line a large muffin pan with 6 large liners, or lightly oil with coconut oil to prevent muffins from sticking to the pan.

To make the crumb topping, melt coconut butter and coconut oil in a microwave safe bowl. Add flour, coconut sugar, coconut flakes, hemp seeds and sea salt to the melted butter and oil then stir to combine. Place mixture in the fridge to cool while you prepare the muffin batter.

To make the muffin batter add the yogurt, egg, egg yolk, and vanilla in a bowl and whisk to combine. Using a standing mixer fitted with a paddle attachment, combine the flour, sugar, matcha powder, baking soda, baking powder, and salt. Add softened coconut oil and half of the yogurt to the standing mixer and mix on medium speed for about 20 seconds. Add the remaining yogurt and continue to mix for 10 seconds. Stop the mixer and scrap down the sides of the bowl then continue to mix for an additional 10 seconds to fully incorporate all ingredients.

Remove crumb topping from the fridge and use your hands to gently break mixture into big crumbs. Fill each muffin liner 2/3 full with batter then sprinkle crumb mixture over the top of each muffin. Continue this process until all 6 muffin liners have been filled. Place pan in a preheated oven and bake for 35-40 minutes or until a toothpick comes out clean. Allow muffins to cool to room temperature then sprinkle with powdered sugar and additional matcha powder. These muffins are best served the same day, however will keep at room temperature for an additional day or two.

These muffins are picture perfect and taste even better than they look. They have the perfect cake-like texture with a light sweetness and gentle matcha flavor. The crumb topping adds some additional sweetness, a little salt, and hints of coconut. All together, a unique blend of colors and flavors to excite your eyes and palate. Remember, this recipe is for jumbo muffins that can easily be split and/or shared with friends and family. Now everyone can have their tea, and eat it too!

Enjoy,
Jess and Cecelia

Hi friends! We've got a recipe for granola bars to clear out your pantry this week for some late Spring cleaning. These bars are packed full of SO much goodness and the ingredients are easily adaptable to what you have in your pantry. Of course we had to try one new food product - quinoa flakes - though this recipe will definitely work without it! We found quinoa flakes similar to instant oatmeal but with a mild quinoa flavor. They don't provide a different nutritional benefit from standard quinoa but rather, another interesting way to include this ancient grain in your diet. Ready?

Dark Chocolate Cherry Quinoa Granola Bars
PREP TIME: 25 minutes
TOTAL TIME: 1 hour 45 minutes
Servings: 9 large or 12 small granola bars

Ingredients
1 cup old-fashioned oatmeal
1 cup quinoa flakes (instant unflavored oatmeal would also work)
1/2 cup raw walnuts, chopped (or raw chopped nut of your choice)
1/2 cup raw pepitas (raw sunflower seeds would also work)
1 cup unsweetened coconut flakes
1/4 cup ground flax seeds
1/4 cup oatmeal flour (wheat bran would also work)
1/8 cup hemp seeds + 1 Tbsp reserved for the top
2/3 cup pure maple syrup 
3 Tbsp coconut oil, melted
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 cup dried cherries, chopped (or dried fruit of your choice)
6 oz dark chocolate, shaved + 2 tsp coconut oil

Preheat oven to 350 degrees. Line a 9x9" pan with parchment paper allowing two ends to overhang for easy removal. Mix together the oatmeal, quinoa, walnuts, pepitas, and coconut on a large sheet pan and bake in preheated oven for 6-8 minutes, stirring at least once for even toasting. Remove from the oven then add mix to a large bowl. Stir in the ground flax seeds, oatmeal flour, hemp seeds, sea salt and dried cherries.

In a separate bowl add maple syrup, vanilla extract, and melted coconut oil and stir to combine. Pour liquid ingredients over dry and stir until well coated. Add granola mixture to a parchment lined pan. Use your hands and a small piece of parchment paper to press mixture firmly into the pan to create compact bars. Sprinkle remaining 1 Tbsp hemp seeds on top and place in preheated oven to bake for 35 minutes or until golden. Allow to fully cool prior to cutting (about 30 minutes). If you cannot wait to dig in, and cut the bars too soon, you may end up with uneven shaped/more crumbly bars...they will still taste the same but may not be as uniform in size and shape! 

Once fully cooled, cut into desired bar size (we used a 9"x9" pan which made 9 large bars).

In a microwave safe bowl combine the shaved chocolate with 2 tsp coconut oil and melt the mixture in the microwave in 10 second increments (making sure to stir between each 10 seconds to avoid burning the chocolate). Dip each bar into the chocolate half way then place on a wax paper lined baking sheet. Allow bars to cool in the fridge for 15 minutes. Store bars in an air tight container in the fridge for up to 5 days.

Well friends, that's it. By this point your pantry should be clean and your belly full of nutrient packed ingredients. Depending on what you choose to use the flavor can vary though our bars were a perfect mix of tart and sweet from the cherries and chocolate with an undertone of toastiness from the toasted grains, nuts/seeds, and coconut.

Enjoy the goodness,
Jess and Cecelia