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Matcha Date and Almond Smoothie

Matcha-Date-and-Almond-Smoothie,-Yes,-more-please!

Loong time no see my friends! We apologize for the post delay, we have been dealing with some household chaos. I’ve been out of order for about 10 days, rough times I’ll tell you Back issues can be really painful I heart for people who have chronic pain. Thanks to Ian and his caring I’m feeling much better these days. In the meantime I hope you had time to make all the soup and all those recipes that you wanted to make last year , but you didn’t, because you can’t, but you want to, and you will and today is a good day to start. I hear you…. all this time in bed and I wanted to cook so bad, and I couldn’t. I made an awesome 3 1/2 minute soup that tasted just like it 3 1/2 minutes of big effort and glory! For me it tasted like if it had been simmering for hours. I guess when you are sick you just want some warm comfort. Any way this smoothie made my morning one of these sicky days it just put a smile on my face it felt like I was having a healthy dessert in a glass.

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Let me tell you all about this green creamy smoothie. The matcha and dates are a combination made in heaven; the sweet caramel dates play so well with the bright intense green tea flavor. The supporting cast: the almond milk, a couple of tablespoons of almonds and of course for texture and body a frozen banana. A small squeeze of lemon to brighten all those flavors, all goes to the blender….bleeeehhtzzz, blitzzzz, a little more blitzzz blitzzz …then pour it in a chilled glass and add a straw or two if you are willing to share… Enjoy!

Matcha-Date-and-Almond-Smoothie_ingredients

 

Matcha Date and Almond Smoothie

Makes 1 large non-sharable smoothie or two skinny glasses for a little afternoon snack.

1 cup almond milk
1 medium frozen banana peeled.
2 tablespoons slivered almonds
1 1/2 teaspoon matcha green tea powder cooking grade
2-3 medjool dates / remove the pits. Start with 2 dates and from there decide if you want it more sweet, add another date.
1 small squeeze of lemon
4-5 ice cubes

Directions:

Place all ingredients on a blender, bleeeeeeeeehhtzzz.
Pause then pulse Blitzzzz, blitzzzz just to make sure the dates are completely blend in.

Serve on chilled glasses with a straw.

Enjoy!

Matcha-Date-and-Almond-Smoothie_blend

Matcha-Date-and-Almond-Smoothie_Yes,-more-please!

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Matcha Streusel Pumpkin Bread

PUMPKIN-BREAD-with-MATCHA-Streusel-Yes,-more-please!textures

 

October is here and I can’t wait for pumpkinized everything. My primary pumpkin craving is pumpkin bread (delicious moist and spiced). So, here is my spin for this season. Its delicious and a new flavor combination for you to try.

The pumpkin flavor with Matcha is like having tea within your slice. The Matcha green tea powder, tames the sweet sweet notes and enhances the pumpkin, and the spices. These are the ingredients that ordinarily don’t meet in a recipe and come from opposite sides of the planet. Sometimes thats the kind of combo that we need. Matcha Streusel Pumpkin Bread will pumpkinize your tea time. Enjoy!

Happy Fall and stay tuned for Octoberfest! Pretzels, sausage, and beer recipes coming up soon!

PUMPKIN-BREAD_INGREDIENTS

 

Matcha Streusel Pumpkin Bread

Makes 1 loaf 9″x5″ or 10″x5″ or  about 24 muffins

Dry ingredients:

1 Unbleached all-purpose flour
3/4 whole wheat flour
1 cup of turbinado sugar
1 teaspoon salt
1 -1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground all spice
1/2 teaspoon nutmeg

Wet ingredients:

1-1/2 cups roasted pumpkin
2 eggs room temperature
1/4 cup olive oil
1/4 cup melted butter
1/3 cup natural Bulgarian yogurt
1 teaspoon fresh grated ginger
1 teaspoon vanilla extract

For the streusel:

1/2 cup Unbleached all purpose flour
1/8 cup packed light brown sugar
2 tablespoons turbinado sugar
1/4 teaspoon kosher salt
2 teaspoons organic Matcha powder
1/4 cup roughly chopped pecans
6 tablespoons butter room temperature.

Directions:

Preheat oven at 375F
1. Prepare the matcha streusel, with a fork, combine all the ingredients with the softened butter until the mixture resembles a coarse lumpy dough. refrigerate while you prepare the rest…

PUMPKIN-BREAD-with-MATCHA-STREUSEL
2. In a large mixing bowl combine all dry ingredients. Whisk.
3. On a medium size bowl combine all wet ingredients, mix well until well combined.
4. Combine wet into dry and fold until well incorporated being carefull of not over mixiing the batter.
5. Butter up a 10″x 5″ loaf pan, lined up with a piece of parchment paper long enough to hang about 4-5 inches on each side. (See picture below)
6. Pour batter into the mold and cover completely with the matcha streusel mixture. Lightly press so the crumbs stay attached to the top.

PUMPKIN-BREAD-with-matcha-streusel,-mixing-steps
7. Bake at 350F for the first 30 min.- Check your bread at 30 minutes mark and tent it with a piece of aluminum foil shiny side up, to prevent he streusel to over-brown . Lower the temperature to 325F and bake for another 25-30 minutes.
8. Passed the 50 minutes mark, check near the center with a toothpick to check for doneness. Toothpick should come out clean with a few moist crumbs attached.
Remove from oven and cool it on a rack for 20 minutes, before slicing.
Once cool, slice it and enjoy!!!

Pumpkin-bread-with-matcha-streusel_unmolding-the-breadPUMPKIN-BREAD-with-MATCHA-Streusel-sliced_green-tea-Yes,-more-please!

 

Notes:

Store the bread in a piece of parchment paper and plastic wrap. It tastes better the next day!!!.. keep it safe and away from temptation… It will last for about a week, no need to refrigerate.
This recipe will work for muffins. Divide the batter into cupcake molds lined with cupcake liners, fill up a bit over 1/2 way and add 1 heaping tablespoon of matcha streusel, you will need to make a double batch of the streusel. Bake at 325F for about 20-25 minutes.PUMPKIN-BREAD-with-MATCHA-STREUSEL_slices

Music Pairing: The Smashing Pumpkins – Tonight, tonight

Matcha Streusel Pumpkin Bread

This Pumpkin Bread is extra moist, has a fine crumb, great spice flavor with our masking the natural pumpkin flavors. The crumbly matcha streusel is a top-notch addition.

Makes 1 loaf 9″x5″ or 10″x5″ or about 24 muffins


Course Breakfast
Cuisine wholesome

Ingredients

Dry ingredients:

  • 1 Unbleached all-purpose flour
  • 3/4 whole wheat flour
  • 1 cup of turbinado sugar
  • 1 teaspoon salt
  • 1 -1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground all-spice
  • 1/2 teaspoon nutmeg

Wet ingredients:

  • 1-1/2 cups roasted pumpkin
  • 2 eggs room temperature
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1/3 cup natural Bulgarian yogurt
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon vanilla extract

For the streusel:

  • 1/2 cup Unbleached all purpose flour
  • 1/8 cup packed light brown sugar
  • 2 tablespoons turbinado sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons organic Matcha powder
  • 1/4 cup roughly chopped pecans
  • 6 tablespoons butter room temperature.

Instructions

Directions:

  1. Preheat oven at 375F
  2. Prepare the matcha streusel, with a fork, combine all the ingredients with the softened butter until the mixture resembles a coarse lumpy dough. refrigerate while you prepare the rest…
  3. In a large mixing bowl combine all dry ingredients. Whisk.
  4. In a medium-size bowl combine all wet ingredients, mix well until well combined.
  5. Combine wet into dry and fold until well incorporated being careful of not over mixing the batter.
  6. Butter up a 10″x 5″ loaf pan lined up with a piece of parchment paper long enough to hang about 4-5 inches on each side. (See picture below)
  7. Pour batter into the mold and cover completely with the matcha streusel mixture. Lightly press so the crumbs stay attached to the top.
  8. Bake at 350F for the first 30 min.- Check your bread at 30 minutes mark and tent it with a piece of aluminum foil shiny side up, to prevent the streusel to over-brown. Lower the temperature to 325F and bake for another 25-30 minutes.
  9. Passed the 50 minutes mark, check near the center with a toothpick to check for doneness. Toothpick should come out clean with a few moist crumbs attached.
  10. Remove from oven and cool it on a rack for 20 minutes, before slicing.
  11. Once cool, slice it and enjoy!!!

Substitutuions:

  1. Any combination of oils like: melted coconut oil, canola oil, will work. 

    For the sugar: use a combination of coconut sugar and turnbinado, or brown sugar and turbinado, always use half and half to obtain a better crumb.

    For Eggs you can make a vegan egg using 1 tablespoon of ground flaxseeds and 3 tablespoons of water. Mix this well until frothy, this amount will make the equivalent of 1 egg. 


Recipe Notes

Notes: Store the bread on a piece of parchment paper and plastic wrap. It tastes better the next day!!!.. Keep it safe and away from temptation… It will last for about a week, no need to refrigerate. This recipe will work for muffins. Divide the batter into cupcake molds lined with cupcake liners, fill up a bit over 1/2 way and add 1 heaping tablespoon of matcha streusel, you will need to make a double batch of the streusel. Bake at 325-350F for about 20-25 minutes.

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