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Whisk Matcha Chiffon Cake

Add a healthy twist to this moist and fluffy cake that’s always a crowd pleaser. Chiffon cake is a baker’s favorite due to its easy-to-make reputation, light texture and simple list of ingredients. Just a tablespoon of our Whisk Matcha Everyday Grade makes a welcome (fat free) and tasty addition!

 

Ingredients:

3 eggs

1/2 cup brown sugar

1 tbsp honey

3/4 cup cake flour

1 tsp baking powder

1 tbsp Whisk Matcha Everyday Grade

1/4 cup cold water

 

Method:

  1. Preheat oven to 350 degree F
  2. Beat eggs for 8 minutes
  3. In the following order, add brown sugar, honey, flour, baking powder, matcha powder, and water to egg mixture while keep beating
  4. Pour batter into a cake pan.
  5. Bake about 25 min or until a toothpick inserted in the center comes out clean

 

Enjoy!

 

 

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White Chocolate Matcha Brownie

INGREDIENTS:

1 cup unsalted butter

3/4 cup white chocolate 

1/4 cup white chocolate

3/4 cup pure cane sugar

4 tbsp Whisk Organic Premium Matcha (Everyday)

3 large eggs

1 tsp Vanilla extract

1/2 cup all purpose flour

 

Directions:

1. Preheat oven to 325 degree F. Line and grease a 10 x 4 baking pan.

2. Use double boiler method to melt 3/4 cup of white chocolate. Cut butter into cubes, and add one by one into melted white chocolate and stir. Remove from heat.

3. Add sugar and matcha powder to the mixture and stir thoroughly.

4. Add in eggs and vanilla extract, and mix well.

5. Whisk in flour gradually to prevent lumping.

6. Fold in 1/4 white chocolate

7. Pour mixture into the lined baking pan. 

8. Bake in the preheated oven until the top is dry, for 35 - 45 minutes

9. Place it on cooling rack. 

Enjoy!

white chocolate matcha brownie

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Plant Based Matcha Brownie Bar

I love brownie and I used to make killer brownies before I went plant-based (email me info@whiskmatcha.ca if you'd like to have a copy of conventional matcha brownie recipe). After I decided to go plant based, I did a lot of research on making brownies with plant based ingredients. One common ingredient is black bean, and I totally love the chocolate version of it; however neither colour nor flavour goes well with matcha powder. I also tried with banana and couldn't get ANY matcha taste out of it. I kept looking and finally decided to combine two recipes I found into one. This is the best version by far =)  It's moist and dense in texture with stand-out matcha flavour. The colour was greener when I first took it out of the oven, and I felt the bottom was still a bit runny so I popped it back in the oven for another 10 min which browned the colour. If you like your brownie green, I'd suggest to keep a close eye on it while baking. Give a try and let me know how it turns out!

vegan matcha brownie

Ingredients

  • 2 tbsp Organic Everyday grade matcha
  • 1 cup almond butter (I blended my own almond butter and the texture is quite dense)
  • 2 tbsp almond milk (I used homemade, but store bought should work too)
  • 1/2 cup of maple syrup (or sub with coconut sugar)
  • 1/2 cup all purpose flour or alternative
  • 1 1/2 tsp baking soda

Instructions

1. Preheat oven to 325 F.
2. Line an 8-inch pan with parchment paper, and set aside.
3. Combine all ingredients in the food processor and blend well
4. Transfer the batter to the prepared pan and smooth out with a spatula.
5. Bake 15 minutes on the center rack
6. Let them sit at least a 1/2 hour if you want them extra gooey, or let


Read more at https://chocolatecoveredkatie.com/2015/10/19/almond-butter-brownies-flourless-vegan/#K7i8vLT5UoJr5QbL.99
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Plant Based Lychee Matcha Squares

Crust:
1.-1 1/2 cup almond meal
2.-1/2 cup whole raw almonds
3.-5 Tbsp melted coconut oil
4.-4 Tbsp maple syrup
___
Matcha filling
1.-2 cups almond milk
2.-1 tsp agar agar powder
3.-1 Tbsp matcha powder
____
Lychee curd
1.-1 1/4 cup almond milk
2.-1 cup canned Lychee Juice (sweetened)
3.-1 tsp agar agar powder

Crust

Put the almonds and almond meal in a food processor and process until there are no large pieces of almonds. Add the other ingredients and process for a few seconds until everything is well incorporated. Put in a mold of 20x20 cm with parchment paper, press well and refrigerate for 20 minutes.

Matcha filling

Put the milk together in a pot and bring to boil, then lower the heat to the minimum. Add the agar agar and the matcha, stir well taking care that no lumps remain. Stir every few seconds for about 3 minutes. Let cool a few seconds and put on the base, cool.

Lychee filling

  1. Repeat the process for the matcha filling. This time combine the lychee juice with almond milk. Pour on the matcha and cool for two hours.
  2. Cut and enjoy.
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Matcha Lava Cake Brownie Recipe

These bite-size treats offer up a unique twist on your everyday brownie and will more than satisfy the craving for something melt-in-your-mouth sweet. Adding a few spoonfuls of our Whisk Matcha Everyday Grade Powder to the mix up the nutritional factor so you can feel good about having more than one!

 Ingredients

100g white chocolate

3tbsp butter, softened (organic salted)

5 tbsp. confectionary sugar

2 eggs

4 tbsp. cake flour

3 tbsp. Whisk Matcha Everyday Grade Powder

 

Method

  1. Melt white chocolate in microwave or by stovetop until melted
  2. Whisk butter, powdered sugar and eggs together
  3. Add white chocolate and rest of the ingredients to egg mixture
  4. Pour batter into baking tray or mini muffin tin
  5. Freeze one hour.
  6. Bake for 6 minutes at 400 degrees +1 minute broil to finish and cool before serving. 

Note: if a larger size ramekin is used (instead of mini muffin tray), the center will remain liquid and watch for some beautiful matcha lava pouring out.

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