3 ways with matcha you probably didn’t know about

Ultra Cleanse Matcha Granola

If you know any granola fiends, share this recipe and they’ll love you forever. We love adding colour to our meals and this one’s definitely one of our favourite ways to have brekkie. Tip: make it in bulk (it looks as good in a jar as it does in a bowl).

Ingredients

1tbsp + 1tsp ULTRA CLEANSE matcha (divided)
60ml agave syrup or maple syrup
2tbsp coconut oil, melted
Pinch of salt
1tsp vanilla extract
¾ cup ground almonds
1 cup almonds, divided
½ cup pecans, roughly chopped
⅓ cup pumpkin seeds

Method

Preheat oven to 130°C. Line a baking tray with parchment paper.
In a medium bowl, stir together 1tbsp of the matcha powder with the agave syrup, coconut oil, salt and vanilla.

Finely chop most of the almonds (you can do this with a knife or by pulsing them in a food processor for a few seconds). Then roughly chop the remaining almonds. Add them all to the bowl along with the ground almonds, pecans and pumpkin seeds. Stir together until you get a kind of sticky dough.

Break the dough into lots of small clumps and spread them out over the baking tray. Bake for 15 minutes then remove from the oven and break up into smaller pieces as desired. Place back into the oven for a further 10 minutes. Leave to cool before transferring to an airtight jar.

Add the remaining 1tsp of matcha powder, put the lid on the jar and then shake to distribute the powder over all of the granola.