Vegan & Gluten Free Matcha Breakfast Cookies & Pancakes Recipe
Matcha Breakfast Cookies
These matcha breakfast cookies are vegan, gluten-free, and made with nutritious ingredients as well as matcha for an extra hit of caffeine.
Ingredients:
• 1 tablespoon flaxseed meal
• 1 3/4 cups rolled oats, divided (OR 1 cup oat flour plus 3/4 cup rolled oats)
• 1/2 cup shelled nuts
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 really ripe banana, mashed
• 1/4 cup melted coconut oil
• 1/4 cup coconut sugar
• 2 teaspoons matcha powder
Method:
Preheat the oven to 375F.
Line a baking sheet with parchment paper and set it aside.
In a small bowl, stir the flax meal with 2 tablespoons of filtered water (this is sometimes called a “flax egg”). Refrigerate it for 5-10 minutes while you prepare the rest of the ingredients – the resulting “egg” should be thick and slightly gelatinous.
If using rolled oats, pour 1 cup of the oats into a food processor or high-speed blender and grind them to a fine meal, 1-2 minutes.
Transfer the ground oats (or oat flour) to a medium bowl, along with the remaining 3/4 cup oats, nuts, baking powder and salt. Stir to combine.
In a separate bowl, stir together the banana, coconut oil, sugar, matcha and the flax egg.
Fold the oat mixture into the banana mixture, stirring just until combined.
Spoon the mixture onto the prepared baking sheet spacing the cookies 1-2 inches apart.
Bake until lightly golden, 12-14 minutes.
Transfer the cookies to a cooling rack and let sit for 10 minutes before eating.
Once cooled, you can place the cookies in an airtight container and store in a cool dry place for up to 5 days.
Green Pancakes
Who’s ever heard of green pancakes? This recipe can be fun to make on St. Patrick’s Day or with the kids.
Ingredients:
• Use a readymade pancake mix (preferably one using whole grain flour such as spelt)
• Add dry matcha to suit your color and taste palate. You may have to sweeten the mix if the matcha makes the mix bitter.
Method:
Make the pancakes as directed on the packet.