Two weeks ago I shared two recipes with you which used the Organic Matcha Green Tea Powder sent to me by Kiss Me Organics and I promised you another couple of recipes so here is the first; Matcha & Blueberry Oat Bars. This recipe makes 16 Oat Bars which are great for breakfast on the go or a mid morning snack to keep you going. I'm in love with oat bars at the moment and because they freeze so well you can make a batch and freeze some to eat later, they're small enough to defrost quickly so you can take one out of the freezer before you leave for work and its ready to eat by the time you get there. If not, just gently warm in the microwave for a few seconds. They are packed with other good for you ingredients too like hulled hemp seed, chia seed and of course matcha green tea and blueberries!
50g Hulled hemp seed
50g Milled Chia seed
20g Organic Matcha green tea powder
2 Tsp Baking powder
1 Tsp Bicarbonate of Soda
150ml Soya yoghurt, vanilla
340g Soft silken tofu (1 packet), drained
2 Tbsp Agave nectar
1 Lemon, juice only
Turn on your oven to a medium heat, around 180 - 190°C.
Line a baking tray with greaseproof paper.
Put the oats into a food processor and blend until you have oat flour, transfer to a large bowl. Add the hulled hemp seeds, chia seeds, matcha powder, baking powder and bicarbonate of soda and stir to combine everything.
Slice the bananas into the food processor and add the yoghurt, blend until you have a thick cream. Add the silken tofu, agave nectar and the lemon juice and blend again.
Pour the wet ingredients into the dry and stir to combine everything, the mixture will be fairly stiff.
Add the blueberries and stir again to ensure they are evenly incorporated through the mixture.
Pour into the lined baking tray and bake for 20 minutes or until you can press the tops gently and they give a little. Cool in the tin and then tip onto a board and peel off the greaseproof paper.
Cut into squares, eat some and freeze some, easy!