I attended a chanoyu (茶の湯 or Japanese tea ceremony) a couple of weeks ago at House of Tea. While not a lover of ceremonial preparations and presentations per se, I have been interested in matcha and its culinary application for some time now.
Last November, I made a loaf of matcha pistachio bread (recipe and pictures to follow). It was quite a success. This time, adapting a recipe from Wheat Belly 30-Minute (Or Less!) Cookbook, I made a batch of matcha pistachio cupcakes complete with frosting, which Husband helped to pipe!
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| Matcha pistachio cupakes |
From the Wheat-Free Market recipe.
Ingredients
makes 2 slices
¼ C Wheat-Free Market All-Purpose Baking Mix Scant
⅛ tsp of salt
1-½ tbsp ghee, expeller pressed coconut oil or extra light olive oil (Using butter will create air pockets in the bread from the small water content)
1-½ tbsp water
1 large egg
Instructions
- In a small bowl blend the baking mix, salt, oil, water and egg.
- Pour the batter into a 5 inch microwave safe square or sandwich shaped container. Tap the container on the counter to ensure the batter is spread out evenly.
- Microwave for 60-90 seconds (microwave ovens may vary) or until the center is done.
- Once bread is cooked, invert onto cooling rack and allow to cool at least 2-3 minutes before using a serrated knife to split the bread into 2 slices.
- Make sandwich as you like it with warm bread or allow the bread to cool. Consider using smoked turkey breast or turkey leftovers; lettuce; sliced avocado; bacon.
As my mini chopper successfully blitzed cauliflower for rice, I felt more confident that it could handle grinding walnuts well. And seeing as it'd been a while since I made any chocolate desserts, I reached for the bag of top quality antioxidant, non-alkalised cocoa that I bought a good while ago and my trusty Green & Black's dark chocolate bars to make this decadent chocolate walnut torte.
