We could go on all day about the virtues of matcha. It’s bursting with antioxidants, including cancer fighting catechins. Our matcha is ceremonial grade and perfect when added to hot water and frothed into a lovely green tea. Sometimes though, we like to experiment!
Step forward matcha granola: a breakfast or snack, this crunchy, slightly sweet, slightly savoury treat will have you wanting to bake another batch immediately because you finished it all in one sitting. You’ll need around thirty minutes set aside to make it, and you can replace any of the nuts in the recipe for your favourites (macadamia, cashews, walnuts – your call!).
Preheat the oven to 150c or, if you’re working with a fan oven like us, you may want to go as low as 130c.
Pop the nuts into a food processor and pulse until they’ve broken down into chunks. Some may stay whole which is great as it gives the granola a nice variation in texture. Add the nuts to a bowl along with the chia seeds and flax seed. Add the macadamia nut oil and maple syrup and stir. The mixture should be quite wet without being too sticky. Add two scoops of matcha and stir again – you should now see a slight green tinge to the mixture. Add a pinch of salt and stir again.
Place a sheet of greaseproof paper over a baking tray. We used a pizza tray as this has a bigger surface area for spreading the granola. Pour out the mixture onto the tray and spread to about a centimetre thick. Place on the middle shelf and cook for about 10 minutes. If the edges start to brown before then, take it out. Let the mixture cool for a few minutes and then spoon the granola to break up the chunks. Replace in the oven for another 10 minutes. You should start to get golden brown granola – keep an eye out to make sure it doesn’t burn.
When the mixture has turned a nice colour, remove from the oven and allow to cool. Once it’s cooled off, break into chunks and store in an airtight container. It should last a week – if you can stop yourself from eating it all!