Delicious Matcha Bakes with Tahini Glaze
Ingredients
Wet
- 5 Tbs water
- 1 tsp vanilla extract
- 1/4 cup almond milk
Dry
- 1/3 cup coconut flour (30 g)
- 1 scoop of vanilla protein powder
- 1 heaped tablespoon matcha powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbs of raw earth sweetener
Glaze
- 1 tsp matcha powder
- 1 Tb hulled tahini
- 1 Tb maple syrup
Toppings
- Cacao nibs
Preparation
Preheat the oven to 200 degrees Celsius.
In a large bowl, combine the dry ingredients until mixed well
Mix in the remaining wet ingredients
Add the wet mixture to the dry until a thick batter forms
Spray your muffin tin with non-stick spray and scoop your mixture into the tin slots.
Bake for 15-20 minutes until slightly firm and a knife inserted comes out almost clean. The bakes will feel very soft when you first remove it, but will firm up once it cools down.
Make the glaze by mixing together all the ingredients and a dash of water until a glaze consistency
Spread your glaze onto the donut!
