Sometimes you don’t have time to brew your morning caffeine but you still need that morning jolt. We have found just the solution for you: Matcha Chip Protein Squares. Take the time to bake up your matcha goodies before your busy week ahead and you’ll be able to grab a square to go each morning that not only helps to satiate you but fuel you for the day.
Matcha as a Baking Ingredient
Tea is most commonly known as a beverage but often forgotten that it is also a great baking and cooking ingredient. Matcha is an ingredient that can easily be masked into most baking recipes depending on how much or how little you use. The next time you make your favorite chocolate zucchini bread or whip up your Saturday morning pancakes try adding in one packet of Matchasticks and we can guarantee that adding this amount will give you awesome benefits without impeding on the taste hardly at all. Now, if you’re looking for that delightful matcha taste we suggest increasing the quantity based on the recipe you’re creating. You can never have too much matcha… we think.
Matcha Chip Protein Squares
More and more people are looking for quick, health-conscious options to grab on the go. Amanda Hayes Morgan of Mind Body Green created this recipe that is vegan, refined sugar, gluten, and dairy-free. Filled with matcha, you’ll want to try these delectable bars.
- 1 ½ cups gluten-free rolled oats, processed to a flour
- ½ cup vegan protein powder
- 5 Art of Tea Matchasticks (use more or less based on preference)
- ¼ teaspoon Himalayan sea salt
- ¼ cup raw cocoa nibs
- ½ cup almond butter
- 3 tablespoons of chia seeds
- 1/3 cup almond milk
- ¼ cup high quality maple syrup
- ¼ cup almond milk
- 1 teaspoon vanilla
- Soak the chia seeds in 1/3 cup almond milk and place in the fridge for about 10 minutes. Line an 8x8 square pan with parchment paper.
- Process your oats in a food processor until you get close to a flour-like texture and place in a large mixing bowl.
- Mix the oat flour, protein powder, matcha, sea salt, and cocoa nibs together.
- Add in the almond butter, soaked chia seeds, maple syrup, almond milk, and vanilla and stir well to combine. Don’t be afraid to get in with your hands!
- Press the mixture into the pan evenly. If necessary, use a pastry roller to smooth out the top. Place pan in the freezer for 10-15 minutes.
- Cut the bars into squares. Store them in an airtight glass container for up to a week in the fridge. Enjoy!