Matcha Blondies

Everyone has them: those obscure ingredients you bought once with the intention of regularly using them only to exile them to the back of the pantry. As our food inventory dwindles, I’ve been searching for ways to give these ingredients new life (hence the Quinoa Carrot Muffins). Today’s victim? Matcha powder.

This is another improvised monstrosity, so I was taken completely off guard when they turned out absolutely mouth-watering. I’m not exaggerating when I say our minds were blown. Right there and then, Greg and I decided we had no choice but to eat the entire batch.

These had just enough matcha flavor to complement the white chocolate and almonds. However, if you really want the earthy notes to take center stage, I would use up to 4 teaspoons of matcha powder.

Makes approx 14 servings. Macros per serving (30g): 145 calories, 4g protein, 15c, 8g carbohydrates

Ingredients:

• 3 1/2 tbsp coconut oil

• 115g light brown sugar

• 1 egg

• 45g protein powder (I used this one)

• 2 tsp matcha powder

• 15g coconut flour

• 25g old fashioned oats

• 80g white chocolate chips

• 60g slivered almonds

Assembly:

1. Preheat oven to 350° F.

2. Stir coconut oil, sugar, and egg until smooth.

3. Mix protein powder, matcha, coconut flour, and oats separately.

4. Combine mixtures until there are no clumps.

5. Fold in white chocolate chips and almonds until evenly distributed.

6. Pour into 9x9” baking dish (or if you’re like me and don’t have one, a pie dish will suffice).

7. Bake for 25 minutes or until it passes the toothpick test.

8. Let cool.