These are the perfect accompaniment to a tea party of any size. Whether it’s high tea at three o’clock for the ladies or a tea party for your budding princesses, these teanies add unparalleled nutritional perks. In addition to vitamin C, chromium, zinc and magnesium, Matcha tea contains unique and powerful antioxidants called catechins, which counteract the effect of free radicals, a cause of DNA damage. I also add hemp seeds to the batter and the frosting to bump up the protein, omega-3, omega-6 and phytonutrient content. Just some added health insurance.

Makes 24 mini-muffin-size teanies

Ingredients

Teanies

24 mini paper baking cups
2½ cups all-purpose gluten-free flour (see page 13)
2 teaspoons Matcha green tea powder
1 teaspoon sodium-free baking powder
¾ teaspoon baking soda
¾ teaspoon guar gum
½ teaspoon fine sea salt
¼ teaspoon coriander powder
½ cup grapeseed oil
1/3 cup coconut nectar
2 teaspoons vanilla extract
3/8 teaspoon stevia powder
¾ cup water
¼ cup unsweetened plain rice milk
1/3 cup hemp seeds

Frosting

1 cup hemp seed butter
¼ cup coconut nectar
1/8 teaspoon green Matcha tea powder
1/8 teaspoon fine sea salt

Directions

Preheat oven to 325°F. Line a 24-cup mini muffin tin with mini paper baking cups.

To make the teanies, whisk together the flour, Matcha tea powder, baking powder, baking soda, guar gum, salt and coriander in a large bowl. Make a well in the middle.

Add the grapeseed oil, coconut nectar, vanilla and stevia and stir to combine. Next add the water and rice milk, and stir until the liquid is absorbed and the batter is smooth. Stir in the hemp seeds and mix well to distribute evenly.

Spoon the batter into the prepared muffin tin, filling the cups to the top.

Bake the teanies for 13 to 14 minutes, or until they are a light golden brown around the edges and bounce back slightly to the touch. Rotate the muffin tin from front to back after 10 minutes of baking.

Transfer the muffin tin from the oven to a wire rack and let sit for about 15 minutes before removing the teanies to cool completely.

To make the frosting, mix together the hemp seed butter, coconut nectar, Matcha tea powder and salt in a small bowl and stir to combine.

Frost the teanies when they are completely cool.

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.

Nutrition Information Per Serving (1 teanie):
180 calories, 8 g total fat, 0.0 mg cholesterol,
16 g carbohydrates, 80 mg sodium, 2 g fiber,
3 g protein, 7 g sugars

Related on EcoSalon

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Easy No-Bake Açaí Berry Truffle Recipe

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Image via Debbie Adler

The post Unmatchable Matcha Tea Teanies Recipe appeared first on EcoSalon.

‘Tis the season of sweet treats! Avoid all the toxic sugar and food coloring with this nutritious truffle recipe from Debbie Adler, author of Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes.

If a blueberry walked into a bar and hooked up with a cosmopolitan piece of chocolate sass, their love child would be this açaí berry truffle recipe. you would get a taste of açaí. A popular berry from Brazil, açaí conveniently comes in powdered form, so you can easily add it to this truffle recipe. Unlike their store-bough counterparts, these raw truffles are filled with calcium and vitamins A, B6 and E, and are high in antioxidants.

No-Bake Açaí Berry Truffle Recipe

Yield: About 18 Truffles

Ingredients & Materials for Truffles

8 x 8-inch sheet of parchment paper
12 Medjool dates, pitted and halved
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
3 tablespoons açaí powder
3 tablespoons frozen (thawed) cranberries
3 tablespoons freshly squeezed orange juice
2 teaspoons cacao powder
1/8 teaspoon fine sea salt

Topping

½ cup unsweetened shredded coconut

Instructions

1. Line an 8 x 8-inch square baking pan with parchment paper.
2. Combine the dates, sunflower seeds, pumpkin seeds, açaí powder, cranberries, orange juice, cacao powder and salt in a
food processor or blender and process until almost smooth.
3. Take about 1 tablespoon of the date mixture, and with wet hands, shape it into a ball. Place the ball on the prepared pan.
4. Repeat until you have used up all the date mixture.
5. Pour the shredded coconut into a small bowl. Roll each ball in the coconut and place it back on the prepared pan. Put the truffles in the freezer to chill for at least 1 hour.
6. Place the truffles in a sealable plastic bag and keep them frozen until ready to eat.

Nutrition Information Per Serving (1 truffle):
110 calories, 5 g total fat, 0.0 mg cholesterol,
15 g carbohydrates, 30 mg sodium, 3 g fiber,
3 g protein, 9 g sugars

Debbie Adler is the owner and biggest nosher at Sweet Debbie’s Organic Cupcakes in Los Angeles. Her debut cookbook, Sweet Debbie’s Organic Treats: Allergy-Free & Vegan Recipes, features 50 delicious recipes for muffins, brownies, cookies, cupcakes, bread and even energy bars that are safe for everyone to eat–every recipe in her book is gluten, dairy, soy, nut and sugar free!

Related on EcoSalon:

Easy Homemade Breakfast Bar Recipe Featuring Goji Berries

When Candy Is Good For your: The Psychology Of Sweets

Kakadu Plum: The New Superfood?

Image and recipe copyright Debbie Adler

The post Easy No-Bake Açaí Berry Truffle Recipe appeared first on EcoSalon.