Matcha and Pecan Mini-Cakes

by Edward Daniel
Caption of Matcha and Pecan Mini-Cakes. Image by Edward Daniel (c).

These Matcha and Pecan Mini-Cakes came about because my friends Dominica, Marcin and Iain had decided we needed an adventure. This adventure would take us to Stonehenge for the Summer Solstice. I remember we munched on these as we delighted in our make shift picnic strewn across the grass as the sunset and a mug of tea in one hand and one of these cakes in another.

Caption of Matcha and Pecan Mini-Cakes. Image by Edward Daniel (c).
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Serves: 16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 15g yeast
  • 200ml filtered water
  • 150g coconut oil
  • 100g unrefined raw coconut sugar
  • 25g matcha
  • 300 “00” doppio flour
  • 75g coconut flour
  • 100g pecans

Instructions

  1. Preheat the oven to gas mark 180g Celsius.
  2. Place the yeast in lukewarm filtered water and set to one side.
  3. Cream the coconut oil with the sugar in a food mixer. Add the yeast mixture. Combine well.
  4. Add the matcha and flour. Combine well.
  5. Spoon in the pecans.
  6. Line a baking tray with coconut oil. Line with a piece of baking parchment. Pat the mixture into the bottom and sides of the tray.
  7. Bake the mixture in the oven for 25 minutes. It should still have a moist texture.
  8. Remove from the oven and set to one side on a rack.
  9. Once cooled down, cut into squares.
  10. Serve.

 

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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