I was first introduced to green matcha tea and the the art of Japanese tea time in the 80’s while sharing a small apartment in the East Village with my roommate from Tokyo. Matcha is a Japanese green tea that is dried and ground into a fine powder to mix into hot water for tea or for other culinary purposes.
This Japanese tea tradition began as a 13th century monastery ritual and was carried into the Japanese tea ceremony now associated with luxury and social status. The art of blending the hot water into the powder to make a paste while blending in more water whisking elegantly is an art studied by brides to be and others seeking to bestow the ultimate gesture in hospitality and grace upon their guests.
I recently found an special brand from Japan called Motechate by Ocha no Tamura at the annual International Restaurant and Food Service Show at Javitz Center. They use toasted rice to enhance the tea flavor to herbaceous and nutty. Not only is it delicious to drink hot or cold but is also a great addition to baked goods. The deep flavors of this tea inspired me to make a hearty muffin recipe with whole meal flour, green matcha tea and pistachios. These muffins are dairy free and gluten free with all the green matcha benefits. This tea and these baked treats are delicious on an early morning or quiet afternoon and will inspire you to meditate and make a little more time for yourself every day.
Matcha Green Tea Pistachio Muffins – Gluten Free
Makes 24 mini muffins – 8-12 servings
NOTES:
You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of gluten-free Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
Pistachio meal: Toast unsalted pistachios in the oven in a single layer on a sheet pan for about 10 minutes at 350˚F. Let nuts cool and then grind them to a meal in a food processor. Be sure to not grind them too much or you will end up with a nut butter.
You can use any other nuts in these muffins if you do not have pistachios.
Corn flour would be good too if oats are not an option.
Mini muffin pans take a bit longer to bake than the tea cake pans. Adjust baking time accordingly.
INGREDIENTS
1 1/2 cups Gluten-free Oat Flour
1/2 cup unsalted Pistachio Meal (ground pistachios)
2 1/2 teaspoons Baking Powder
1 tablespoon Matcha Green Tea Powder
3/4 – 1 teaspoon Stevia Powder – adjust according to taste
or 5 tablespoons Organic Raw Honey
1/4 teaspoon fine Sea Salt
1 large Egg, whisked
1 teaspoon pure Vanilla Extract
2 tablespoons unrefined Coconut Oil, melted and cooled to room temperature
1 cup soy milk
1/4 cup whipped, blended soft Tofu (place silky tofu in blender to create a yogurt-like texture)
Cooking Spray – or mini cupcake liners
METHOD
Muffins: Preheat oven to 350˚F with the rack in the middle. Prepare a non stick mini muffin or tea cake pan with liners or cooking spray. In a medium bowl mix together dry ingredients. In a separate medium bowl mix together wet ingredients. Combine wet and dry ingredients and mix together until well incorporated. Fill muffin pans leaving a little room at the top for them to rise. Bake for about 10-13 minutes until a toothpick comes out crumb free. Let cool in pan and then transfer to rack.
Store muffins in a sealed container at room temperature for a few days.
