Vegan matcha ice cream 

We use coconut milk & cashews because the Coconut milk is a high fat milk that makes creamy, delicious ice cream. The cashews again add to the fat content, which will help to ensure that your vegan ice cream does not crystalize like cheaper water-based ice creams. 

Serves: 1 litre

Ingredients

  • 500ml of full-fat coconut milk (you will need 2 400ml cans), chilled and divided from water*
  • 150g cup organic white, gold or raw sugar or maple syrup
  • small pinch of salt
  • 100g raw cashews, soaked 4-6 hours, and rinsed well
  • 120ml almond milk
  • 1 tsp vanilla extract
  • 1.5 tbsp OMGTea AA Grade Matcha

Method

  1. In a high-speed blender combine cashews and almond milk and blend until you teach a thick and creamy consistency.
  2. Add coconut milk and remaining ingredients to the blender and mix until very smooth and creamy.
  3. Add your ice cream mixture to your ice cream maker and churn according to instructions.
  4. Once you have ice cream, serve right away, or add it to an airtight container and return to the freezer and allow at least 2 hours for the ice cream to harden completely.

* Refrigerate overnight. When removing from the fridge and opening the cans (be careful not to shake the can). The thick/solid coconut cream should have separated to the top, while the coconut water is on the bottom. Using a spoon, scoop out the coconut cream. You can use the water for a different recipe. The coconut cream is what you’ll use to make the ice cream.

Very Berry Matcha Cheesecake (Gluten Free) Matcha Cheesecake

Ingredients:

  • 300g Gluten free ginger-nut biscuits
  • 75g unsalted butter
  • 400g full-fat cream cheese, at room temperature
  • 300g mascarpone, at room temperature
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 1tbsp OMGTea’s AA Grade Matcha
  • 200g each of raspberries, blueberries and red currants to decorate

Method

  1. Place the ginger-nut biscuits into a sealable freezer bag. Push all the air out and seal the bag. Crush the biscuits with a rolling pin, being careful not to break any holes in the bag.
  2. Melt the butter in a large saucepan. Tip the biscuit crumbs into the butter and mix well until thoroughly combined. Press the buttery crumbs into the bottom of a 23cm/9in spring-form or loose-bottomed tin. Chill in the refrigerator while you make the topping.
  3. Combine the cream cheese and mascarpone in a large mixing bowl. Using an electric handheld mixer, blend the cheeses together until light and fluffy. Add the sifted matcha and icing sugar a little at a time and blend to incorporate. Finally, mix in the vanilla. The mixture should be very light and fluffy.
  4. Cover with cling film and chill in the fridge for at least four hours.
  5. When ready to serve, decorate the top of the cake with raspberries, blueberries and redcurrants. Release the catch of the spring-form tin carefully, then slice and serve.

 

Matcha Chia Seed Pudding
Matcha chia pudding

Ingredients (serves 1-2)

  • 1tsp AA grade OMGTea matcha powder
  • 1.2 tsp of maple syrup
  • 35g Chia Seeds
  • 300 ml Non-dairy milk (Our favourite is Oatly)

 

Method

  1. Put all the ingredients in your favourite breakfast bowl.
  2. Place foil or cling film over it and place in the fridge.
  3. Re-stir after 2 hours, and then leave overnight.
  4. When you’re ready to eat, stir and sprinkle your favourite fruit over the top. We loved it with bluebberies.

 

Raw matcha Brownies

Matcha brownies

Ingredients

  • 170g pecans
  • 16 dates
  • 40g cup cacao powder
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 110g cacao butter
  • 1 tbsp AA grade OMGTea matcha powder
  • 80g cup maple syrup

Method

  1. Process pecans in a blender or food processor until they resemble fine crumbs.
  2. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
  3. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
  4. To make the matcha layer, add the cacao butter and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter has melted
  5. Next, add the matcha powder and whisk until well combined. Spread over the brownies and place back into the freezer for approximately one hour to set.
  6. Then, slice the brownies into squares and serve.
  7. Store in an airtight container in the refrigerator for 3-4 days

Raw Matcha and Coconut Macaroon
Matcha macarons

Ingredients

  • 250g finely shredded coconut, divided into 200g, and 50 g
  • 2 tbsp melted coconut oil
  • 3 tbsp coconut nectar for the vegans or raw honey
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • 1 tsp AA grade OMGTea matcha powder
  • pinch of sea salt


Method

  1. Add 200g finely shredded coconut and process in a food processor until a thick paste form. This will take approximately 2 minutes.
  2. Add the rest of the ingredients and process for another 30 seconds or until combined. Next, add the remaining 50g of finely shredded to the coconut and pulse 2-3 for approximately five seconds until well combined.
  3. Using a cookie scoop (or your hands) make small balls with the dough. This should yield about 10 macaroons. Sprinkle with flake salt and/or hemp seeds. Refrigerate until firm and then devour!

 

Matcha Smoothie
Matcha Smoothies

Ingredients

  • 60g lightly packed baby spinach
  • 4 tsp roughly chopped fresh ginger
  • 2 frozen bananas
  • 4 tsp lemon juice
  • 2 tsp AA grade OMGTea matcha powder
  • 330ml coconut water

Method:

  1. Blitz the ingredients in a powerful blender until smooth.

  

Chocolate Strawberries
Matcha strawberries

Ingredients:

  • 1 tsp AA garde OMGTea matcha
  • ½ cup white chocolate
  • 12 Strawberries


Method:

  1. Rinse strawberries thoroughly and pat to dry. Make sure strawberries are completely dry before dipping into chocolate.
  2. Microwave chocolate in a microwave safe dish, in 30 second intervals, stirring in between heatings.
  3. Sieve matcha powder into the chocolate bowl to avoid lumps.
  4. Using a fork stir matcha into the chocolate until smooth.
  5. Dip strawberries ¾ way into chocolate mixture, holding by stem or leaves.
  6. Transfer dipped strawberries onto wax paper, 1 inch apart.
  7. Place the matcha chocolate-covered strawberries in fridge to cool, minimum 30 mins.