Super tasty and good for you, these matcha-themed treats by Chef Sandra are gluten-free, dairy-free and vegan-friendly
Healthy matchathemed treats by Chef Sandra Lim
Rose-Hibiscus Superfood Matcha Latte
Makes 1 glass (400ml) EASY
Soothing homemade rose-hibiscus syrup is known in Ayurveda to soothe the skin. Combined with the Vitamin E powerhouse and secret non-dairy creamer, tocos (tocotrienols) to hydrate the skin, you get yourself a beauty potion in a glass!
For the rose-hibiscus syrup
135g unrefined sugar (beet sugar or
6g dried rose petals
6g dried hibiscus petals
For the matcha latte
250ml nut milk (cashew, almond or oats) 1 tbsp tocos
30ml rose-hibiscus syrup
2 tsp ceremonial-grade matcha,
whisked into 50ml of water
Ice, as needed
1. Combine water, sugar and flowers in a small pot, and heat over medium heat until mixture starts to simmer.
2. Reduce heat to low and allow mixture to simmer until it starts to thicken. The mixture should coat the back of a spoon.
3. Allow mixture to cool before straining and discarding the flowers. Store syrup in the fridge until ready to use.
4. Prepare matcha latte. Whisk tocos into milk of choice.
5. Fill glass with ice, then pour in the rose-hibiscus syrup and milk with tocos mixture, before finishing off with the matcha mixture. Serve immediately.
Matcha Chlorella Shortbread Coins
Makes 25 to 35 cookies MEDIUM
A high fibre super antioxidant cookie that will make your afternoon treats a little less sinful.
1/2 tsp ground chia seeds
1 tsp water
75g pumpkin seeds
1 to 2 tbsp matcha powder 1/2 tsp chlorella powder 1/2 tsp sea salt
68ml coconut oil
45g unrefined sugar (coconut sugar,
beet sugar or maple sugar)
1 tsp vanilla extract
1. Combine chia seeds and water in a small bowl and allow to stand for 10 mins, until they reach a gel-like consistency. Set aside.
2. Place oats and pumpkin seeds into a blender and process until finely ground. Stir in matcha, chlorella powder and salt, and mix well.
3. In a large bowl, cream coconut oil and sugar together until sugar has broken down slightly. (The amount of time required will depend on the type of sugar you use.) Add in vanilla extract and chia seeds followed by half a portion of the oat-pumpkin seed mixture. Cream well.
4. Repeat with the other half until well combined. You should get a dough that is soft but not crumbly, like a pie crust dough.
5. Transfer dough onto baking paper and press down into a disc. Place another sheet of baking paper over and roll it out to 0.5-cm thickness with a rolling pin.
6. Transfer to a baking tray and chill in the fridge for 30 to 40 mins.
7. Preheat oven to 160˚C. Remove chilled dough from the fridge and place on a flat surface. Using a round cookie cutter cut out cookies. Transfer cookies to a baking tray and bake for 10 to 15 mins. Remove and allow to cool before storing in fridge. Best served cold from the fridge.
Matcha Honuts (Healthy Donuts)
Makes 10 donuts EASY
A vegan, gluten-free baked donut. Try toppings such as goji berries, sesame seeds, dessicated coconut and bee pollen.
For the donuts
100g coconut sugar
100g brown rice flour
70g potato flour
40g garbanzo bean flour
4 tbsp arrowroot flour
3/4 tbsp ground cinnamon
2 tsp baking powder
1 tsp matcha powder
A pinch of sea salt
1/4 tsp xanthan gum
180ml hot water
65ml melted coconut oil + extra
6 tbsp apple sauce
1 tsp vanilla extract
For the matcha icing
100g unrefined icing sugar 3 tsp matcha
3 tbsp hot water
1. Preheat oven to 180˚C. Using a food processor, blitz all dry ingredients.
2. Add in wet ingredients and blend till smooth.
3. Brush some melted coconut oil onto a doughnut mould. Spoon batter into each donut mould until 3/4 full.
4. Bake for 20 to 25 mins. Let them cool in mould for 5 mins before removing.
5. Prepare the matcha icing. Combine all the ingredients in a bowl and mix well.
6. Leave doughnuts on a wire rack to cool completely before dipping them into matcha icing. Sprinkle with toppings of choice.
Matcha Cauliflower Crust Mushroom Lover "Pizza"
Makes 4 pizzas MEDIUM
Loaded with umami from mushrooms and matcha, these pizzas make a real satisfying high fibre and protein-packed vegan meal.
For the cauliflower crust
4 tbsp flax meal
20g garbanzo bean flour 25g + 12g almond meal 30g + 15g teff flour
1 tsp onion powder
1 tsp sea salt
4 tbsp nutritional yeast 4 tsp matcha powder
For the hoisin-glazed mushrooms
2 tbsp olive oil
300g assorted mushrooms
(shiitake, shimeiji, maitake and morel) 1 clove garlic, minced
1 clove shallot, minced
1 tbsp sesame oil
70ml cooking sake (mirin)
65ml hoisin sauce
A pinch of salt
For the toppings
Caramelised onions, chopped Vegan nut cheese
Spring onions, chopped
Black sesame seeds
1. Chop cauliflower florets and stems into large pieces. Steam the cauliflower and allow to cool.
2. While the cauliflower is cooling, whisk flax meal and water together to make a flax egg. Set aside.
3. Once cauliflower has cooled completely, pulse it in a food processor until you achieve the consistency of couscous. (You can also blend the cauliflower into a puree for a smoother dough.) Transfer the cauliflower to a chinois lined with a cheese cloth or nut milk bag. Strain as much water out of the cauliflower as possible.
4. Whisk the flours, onion powder, sea salt, yeast and matcha together. Mix cauliflower and flax, then combine the cauliflower with the flour mixture. Let the mixture rest for 10 to 15 mins.
5. When ready to roll, place the mix on a piece of parchment paper brushed with olive oil. Use your hands to press the dough into shape.
6. Par-bake the dough in a preheated oven at 200˚C for 20 mins.
7. Prepare the hoisin-glazed mushrooms. In a heavy pan, heat olive oil over medium heat, then add in the mushrooms. Stir well till they turn brown, about 5 to 7 mins.
8. Once mushrooms turn a little golden around the edges, add in garlic, shallot and sesame oil. Stir and let it cook for another 3 mins.
9. Deglaze with cooking sake, then stir through with hoisin sauce. Add salt to taste.Let the mixture reduce slightly until desired consistency. Set aside.
10. Remove dough from the oven and top with hoisin-glazed mushrooms and vegan cheese. Bake again for another 10 to 15 mins.
12. Garnish with sesame seeds and spring onions, and serve immediately.
Matcha Chlorella Shortbread Coins