Recipe: Mindful Chef’s matcha cookies
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef. Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).
Love cookies, but trying to avoid the sugary stuff? Have a go at Giles and Myles’ nutritious matcha cookie recipe from their new book.
Matcha cookies
Preheat the oven to 180°C / gas mark 4.
Put the cashew nut butter, coconut palm sugar and bicarbonate of soda into a bowl and mix together until combined, then beat in the egg to form a dough. Add the matcha powder and stir well, then stir in the chopped cashew nuts.
Form the cookie dough into 10 balls and place them on a baking tray lined with baking paper.
Flatten the balls with the palm of your hand to form a cookie shape (they will expand a bit when cooking).
Bake in the oven for 8-10 minutes, until lightly golden brown. Leave to cool for a few minute, then place on a wire rack to cool and enjoy!
Preheat the oven to 180°C / gas mark 4.
Put the cashew nut butter, coconut palm sugar and bicarbonate of soda into a bowl and mix together until combined, then beat in the egg to form a dough. Add the matcha powder and stir well, then stir in the chopped cashew nuts.
Form the cookie dough into 10 balls and place them on a baking tray lined with baking paper.
Flatten the balls with the palm of your hand to form a cookie shape (they will expand a bit when cooking).
Bake in the oven for 8-10 minutes, until lightly golden brown. Leave to cool for a few minute, then place on a wire rack to cool and enjoy!
If you’re yet to find out who Myles Hopper and Giles Humphries are, they’re the duo behind the healthy, thoughtful recipe box service, Mindful Chef. Myles and Giles have been serving up delicious food since 2015, and they’ve just released their first cookbook Mindful Chef: Eat Well, Live Better (Humphries, Century, Hardback, £20.00).
Love cookies, but trying to avoid the sugary stuff? Have a go at Giles and Myles’ nutritious matcha cookie recipe from their new book.
Matcha cookies
Preheat the oven to 180°C / gas mark 4.
Put the cashew nut butter, coconut palm sugar and bicarbonate of soda into a bowl and mix together until combined, then beat in the egg to form a dough. Add the matcha powder and stir well, then stir in the chopped cashew nuts.
Form the cookie dough into 10 balls and place them on a baking tray lined with baking paper.
Flatten the balls with the palm of your hand to form a cookie shape (they will expand a bit when cooking).
Bake in the oven for 8-10 minutes, until lightly golden brown. Leave to cool for a few minute, then place on a wire rack to cool and enjoy!
You must be logged in to post a comment.
No Comments »
RSS feed for comments on this post. TrackBack URL