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recipe: LEMON & MATCHA SHORTBREADS

Claire Aristides

LemonMatchaShortbreads

A BEAUTY-FULL TREAT THAT’S FULL OF INGREDIENTS THAT ARE DELCIOUS & NUTRITIOUS

by bellamumma contributor Carla Oates, The Beauty Chef


 
The Beauty Chef’s LEMON & MATCHA SHORTBREADS
what you need:
1 cup (100 g) almond meal
1 scoop TBC Vanilla Body powder
2 tablespoons almond butter
2 tablespoons maple syrup
Finely grated zest of 2 organic unwaxed lemons
Pinch Himalayan salt
Coconut & Matcha ‘Icing’
1/ 4 cup (60 g) coconut butter, melted
1/ 8 teaspoon matcha powder, plus extra for sprinkling
what you do:
To make the shortbreads, combine all of the ingredients in a medium bowl. Using your hands, rub the mixture together, until coarse crumbs form. Knead to compact and bind together.
Press and roll the mixture out between two sheets of baking paper, to approximately 5 mm thick. Transfer onto a baking tray and refrigerate for 15 minutes, or until firm.
Meanwhile to make the matcha icing, half fill a small saucepan with water and bring to the simmer. Place the coconut butter in a small heatproof bowl. Take the pan off the heat and set the bowl over the top. Leave for 10 minutes, or until the coconut butter is warm and softened. Add the matcha powder and stir to combine.
Using a 5 cm round cutter, stamp out rounds. Re-roll scraps and repeat until you have fifteen rounds. Transfer onto a tray.
Spoon and spread 1 teaspoon of icing on top of the shortbreads. While the icing is still warm sprinkle with a little additional matcha powder, to decorate.
Refrigerate for 10 minutes, or until set.
Store in an airtight container in the refrigerator for up to 2 weeks.
ABOUT MATCHA: Matcha is made from high-quality tea, and the whole leaves are ingested, making it a more potent source of nutrients than steeped green tea. It’s also rich in antioxidants called polyphenols, which have been tied to protection against heart disease and cancer, as well as better blood sugar regulation, blood pressure reduction, and anti-ageing. Another polyphenol in matcha called EGCG has been shown in research to boost metabolism, and slow or halt the growth of cancer cells.


55b4e04a1408c-438x458ABOUT Carla Oates: The Beauty Chef, Carla Oates based in Sydney’s Bondi Beach, is a naturalist who has been researching, writing and teaching about organic beauty and healthy living for over a decade. Carla has developed a range of inner and outer beauty products based on naturally fermented wholefoods and probiotics that work to heal and rebalance your digestive system and replace beneficial flora to nourish the skin from the inside. The Inner Beauty Glow Powder is the flagship product in the range, packed full of nutrients and twenty-four skin-loving superfoods rapidly clears skin and makes up glow from the inside out.

CLICK HERE to find out more about Carla

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