An antioxidant dessert thanks to the delicious matcha tea !

Ingredients

Ingredients

  • 75 ml of coconut oil (unscented) + one block or two of raw cocoa butter (100ml total)
  • 2 eggs
  • 2 tbsp.Matcha powder
  • 100g of coconut sugar powder
  • 2 tbsp. Khorasan kamut flour
  • 2 tbsp. hazelnut powder
  • A little more oil to oil the mold
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Ingredients

  • 75 ml of coconut oil (unscented) + one block or two of raw cocoa butter (100ml total)
  • 2 eggs
  • 2 tbsp.Matcha powder
  • 100g of coconut sugar powder
  • 2 tbsp. Khorasan kamut flour
  • 2 tbsp. hazelnut powder
  • A little more oil to oil the mold

Preparation

  • Preparation time : 5 min.
  • Cooking time : 10 to 20 min. according to the oven (prick the tip of a knife in the center to check the cooking)
  • 1 brownie (medium size)

Recipe

  1. Preheat the oven to 180 ° C.

  2. Melt the coconut oil (casserole or microwave) and the raw cocoa butter and let cool.

  3. Beat the eggs with the powdered sugar until a homogeneous mixture is obtained.

  4. Add the liquid coconut oil and whisk. Then add the matcha tea, the hazelnut powder and the flour and mix with a spatula (or whisk) until you obtain a homogeneous green paste.

  5. Oil your brownie mold, pour the dough and bake! Depending on the power of your oven, cooking can vary because the brownie is not very thick (2cm), the best is always to monitor and plant the tip of a knife in the brownie. If it comes out intact, the brownie is ready !




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