MAG­NIF­I­CENT MATCHA

Su­per tasty and good for you, th­ese matcha-themed treats by Chef San­dra are gluten-free, dairy-free and ve­gan-friendly

Wine & Dine Cookbook - - FRONT PAGE - WORDS MICHELLE YEE PHO­TOG­RA­PHY SAN­DRA LIM

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

235ml wa­ter

135g un­re­fined sugar (beet sugar or

maple sugar)

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 oats

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

for brush­ing

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

680g cau­li­flower

4 tbsp flax meal

180ml wa­ter

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

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.