Mapled Matcha-Sunflower Seedsters

>> Monday, November 8, 2010

When Mighty Leaf sent me some of their teas to sample, they also sent me a packet of matcha powder. To be entirely honest, I had never even heard of matcha powder powder before.

So, I set it aside . . . utterly confused, unsure what to do with it.

What is matcha? Well, it's green tea powder used for drinking as tea or as an ingredient in recipes. It's rich in nutrients, amino acids, antioxidants, fiber and chlorophyll, among other good-for-you things.

Ever since, I've been trying to think of a fun, tasty way to use it. I found all sorts of recipes online -- even this amazing matcha-marbled pound cake. Ultimately, though, I opted to create my own matchapiece (Hahah? OK. I'm a dork!).

I'm also taking part in Heather's (Hangry Pants) Macaroon Monday. It's this great idea she came up with to get us all out of our comfort zones in the kitchen -- to try something new. Heather made these amazing French macarons. They turned out great -- and look pretty intimidating!

For me, "something new" in the kitchen is baking with matcha AND making a cookie that doesn't include chocolate and/or peanut butter. It was difficult, and I had absolutely no idea how they'd turn out. Stephen liked them so much, though, that I had to make a second batch.


What you'll need . . .
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon coarse Kosher salt
  • 2 teaspoons matcha powder
  • 1/2 cup canola oil
  • 1/4 cup maple syrup
  • 1/4 cup almond milk
  • 1 cup brown sugar
  • 1 cup raw sunflower seeds

Method . . .
  1. Preheat your oven to 350 degrees F. Line a pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the flours, baking soda, salt, and matcha powder.
  3. In a smaller bowl, whisk together the oil, maple syrup, almond milk, and sugar.
  4. Pour the wet ingredients into the dry and mix until incorporated. Stir in the sunflower seeds.
  5. Spoon tablespoon- sized amounts of dough onto the cookie sheet and flatten slightly with the palm of your hand. (They will expand somewhat during baking, so keep about 1-1/2 inches between cookies.)
  6. Bake for 10 minutes or until the cookies are lightly browned (but not too brown, you don't want to ruin the gorgeous green color!).
  7. Let cool on the sheet for 5 minutes. Then remove and finish cooling on a wire rack. Store for a week in an air-tight container (we like ours in the fridge!).

This recipe makes 24 cookies (if you abide by the 1 tablespoon of dough per cookie instructions). I made a half batch at first, but these will disappear faster than you'd think. Plus, you'll want to send 'em to your friends.

They are THAT good.

(Also good: The quinoa-coriander ginger snaps you see in some of the photos. That recipe will come SOON.)

How have you experimented in the kitchen recently? Use any new ingredients? Try any new methods? Conquer some crazy recipes? We want to hear it all! Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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