If you’re a matcha newbie, you may not know that it is a powder made from stone-grinding Japanese green leaves. Because you’re consuming the entire leaf with matcha (rather than just steeping the tea leaves), you’re getting an extra dose of disease-fighting antioxidants and detoxifying chlorophyll. Which almost makes these doughnuts count as a healthy treat. (Okay – maybe that’s a bit of a stretch, but you get my point.)
You can mix matcha with hot water and drink it on its own, or you can use it to make lattes, smoothies, ice cream and cocktails with it. It’s also becoming an increasingly popular ingredient for baking, thanks to its unique flavor that can be described as grassy and semi-sweet. Hence, this delicious and beautifully emerald Matcha Doughnut recipe.
Matcha Doughnut Recipe
Cook time: 30 minutes
Servings: 6 doughnuts
- ¼ cup melted coconut oil
- ⅓ cup cane sugar
- 1 large egg
- ¾ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon Komorebi Matcha
- ⅛ teaspoon nutmeg
- ¼ teaspoon sea salt
- ½ teaspoon vanilla
- 1⅓ cups all-purpose flour
- ½ cup almond milk
Ingredients (Matcha glaze)
- ½ cup powdered sugar
- ⅛ to ¼ teaspoon Komorebi Matcha, depending on desired green color
- 1 tablespoon almond milk
- Preheat oven to 425°F. Lightly grease a standard 6-hole doughnut pan.
- In a medium bowl, whisk together the coconut oil and sugar. Add the egg and whisk to combine. Add the baking powder, baking soda, matcha powder, nutmeg, salt and vanilla and whisk to combine.
- Alternately add the flour and the milk, beginning with the flour, until thoroughly combined. The batter will be thick and sticky. A spatula drawn through the batter should leave an indentation.
- Spoon the batter into the doughnut pan. Bake for 10 minutes. Remove from the oven and let cool for 5 to 10 minutes before removing from the pan.
- Remove from the pan and place on a wire rack to continue cooling.
- To make matcha glaze: In a small bowl, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Once doughnuts are cooled, dip them in the glaze one-by-one and let the excess glaze drip off.
This recipe was adapted from Love & Lemons.