I’m always trying to find creative snacks to create for my 4 hungry kids when they come home from school. I know that they’re not about to make themselves a matcha latte or grab a handful of goji berries and eat them one by one. But I do know, having been a parent now for 16 years, that they way to get your kids to eat the ‘good for you’ stuff – is to sneak it into something that they like and like the look of….aka cupcakes!
Matcha is well, just incredible. In my recipe I used White Matcha (apparently the newest thing to hit the market) but of course, green matcha is fine too! Matcha is definitely a superhero when it comes to teas. The amazing thing about matcha is that energises you but at the same time calms the central nervous system. Matcha has 137 times the antioxidants of regular green tea, 70 times the antioxidants of orange juice and 9 times the beta carotene of spinach! So, if you’re kids definitely don’t like spinach then this is a clever way to get that beta carotene in!
For your cupcakes you will need this:
Makes 16 – 20 cupcakes
4 cups of oat flour (or rolled oats ground to a flour)
1/2 cup ground flaxseeds
2 Tbsp. of matcha
1 1/2 cups of soaked goji berries
1 tsp. vanilla extract
1/2 cup desiccated coconut
1 cup coconut palm sugar
1 3/4 cup plant-based milk ( I used coconut )
2 tsp. baking powder
1 1/2 tsp. baking soda
Preheat your oven to 350 F or 180 C. And in a large bowl, simply combine the above ingredients one by one, stirring well until you get a nice, thick batter. Line your cupcake tray with paper cases and fill to the rim with your delicious batter! Bake for 20 minutes, remove from oven and allow to cool. Even more delicious when you spread a bit of coconut oil on the insides! YUM!
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