I love matcha and my boyfriend knows it. When he visited the Over-the-Rhine neighbourhood in Cincinnati, he bought me the “Matcha: a lifestyle guide” book by Jessica Flint and Anna Kavaliunas. An amazing present from an amazing guy who supports me in the healthy lifestyle I want to pursue.
The book first explains what matcha actually is, the history of matcha, how to live the matcha lifestyle and so on. I learned a lot! Also, they talk about the criteria to find a good matcha bar and about “matcharistas” serving you a matcha americano, a matcha latte, a matcha cappuccino, an iced matcha… Who knew there were as many possibilities for matcha as for coffee? The book is a total eye opener for everyone who loves matcha and is eager to learn about this green gold.
Besides the informative pages, the authors also share drink and food recipes with matcha and the “No Bake Matcha Energy Bars” (page 64) caught my eye. These are so yummy and packed with superfoods. Read along for the recipe!
- 1 cup (190g) dried apricots
- 1 cup (175g) pitted dates
- 1 cup (125g) walnuts
- 1 cup (150g) raw cashews
- 1 tablespoon matcha, sifted
- 1/4 teaspoon salt
- 1 cup (115g) goji berries
- 1/2 cup (70g) sunflower seeds
- Line a square baking tin with parchment paper, leaving enough paper on all sides.
- Combine the apricots, dates, walnuts, cashews, matcha and salt in a food processor and blend everything until the ingredients are finely chopped and evenly mixed. You could chop the nuts first to make it less hard for your food processor to blend everything. Scrape the sides from time to time to make sure everything gets blend.
- Then, add the goji berries and sunflower seeds and blend for a few seconds, just enough to combine everything into the mixture. My food processor had some problems here, so I stirred well with a spoon to get everything fully combined.
- Scrape the mixture into the baking tin and flatten evenly over the bottom.
- Sprinkle some extra goji berries and sunflower seeds on top and press them in carefully.
- Put it in the refrigerator for at least one hour to set.
- Take out the baking tin after some time in the fridge and transfer the flattened mixture onto a cutting board. You can use the excess parchment paper to hold it easily while transferring.
- Cut it in bars, squares or triangles (whatever you feel like cutting) and enjoy these no bake, vegan and raw matcha energy bars.
- You can wrap the bars in plastic or seal them in a plastic bag to keep them fresh. The bars will keep for up to two weeks in the refrigerator.
Let me know what you think in the comment section below or tag me on Instagram @afoodiesworldcom!