Morning Matcha Tea CakePrint Recipe
- 2 organic eggs, separated
- 1/8 tsp salt
- 1/2 tsp organic vanilla extract
- 1/2 tsp organic cinnamon
- 1 tsp organic matcha powder
- 1 tbsp organic Ghee
- 1/4 cup organic powdered sugar
- 2 tbsp organic Maple Syrup
- 1 cup organic sprouted Spelt Flour
Preheat the oven to 350F and have a greased non stick rectangular brownie pan ready.
Separate the eggs, placing the yolks in a mixing bowl. Beat the whites in a stand mixer with the salt until fluffy. In the bowl with the yolks add the vanilla, Ghee, sugar, maple syrup and beat with a whisk until incorporated. Add 1/2 cup of the spelt flour, the matcha and cinnamon until well blended with whisk. Add the rest of the spelt flour 1 tbsp at a time, mixing with a spatula, until very thick and start folding in the egg whites and rest of the spelt flour until everything is incorporated.
Pour into the brownie pan and bake for 30 min. Cut into squares and serve with tea or for dessert with ice cream.
Since these gluten free little cakes are not too sweet, its a great way to start you day. You can top them with Greek yogurt and fresh fruit or turn it into a dessert by crumbling them and adding ice cream and candied chia walnuts to the top it all off. Beating the egg whites gives it a nice fluffy moist texture not typical of gluten free products. As for the matcha, who doesn’t love a dash of umami earthiness in their desserts? Even better when they are presented in fun colors.