Ujido Matcha Green Tea Powder Description
Made in Japan
1864 - Ujido Matcha Antioxidant ORAC Value
Directions
Mix into smoothies, lattes, and other recipes, or simply mix 1/4-1/2 teaspoonful of Matcha into 2 oz. of hot/cold water.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: (2 g)
Servings per Container: 29
| Amount Per Serving | % Daily Value |
|
| Calories | 6 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate Less than | 1 g | 0% |
|
| Dietary Fiber Less than | 1 g | 3% |
|
| Sugars | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 3% |
|
| Vitamin C | | 2% |
|
| Iron | | 2% |
|
Other Ingredients: Powdered green tea leaves (matcha).
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Reviews
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Marbled Matcha Cake
[vc_row][vc_column][vc_column_text]This marbled matcha cake is a delightful dessert that artfully blends the delicate, earthy tones of matcha green tea with the classic richness of a traditional cake. The marbling technique creates a visually stunning pattern, intertwining swirls of vibrant green matcha with the creamy, golden hue of the cake batter. Each slice reveals an intricate and unique design, making this cake as much a feast for the eyes as it is for the palate. Its light, moist texture and the harmonious blend of flavors make it a perfect choice for special occasions or as an elegant accompaniment to afternoon tea.
Marbled Matcha Cake
Egg replacer
- 2 Tbsp. egg replacer
- 6 Tbsp. warm water
- 1/2 cup brown coconut sugar
Wet ingredients
- 8 Tbsp. butter (melted)
- 1 tsp. vanilla extract
- 4-5 Tbsp. coconut oil
- 1/2 cup coconut milk (warm)
Dry ingredients
- 1-1/2 cup unbleached cake flour blend
- 1-1/2 tsp. baking powder
- 1/2 tsp. Himalayan salt
Matcha mixture
- 2 Tbsp. green tea powder
- 1/4 cup coconut milk
- Preheat oven to 350 degrees F. Line 9x5-inch loaf pan with parchment paper.
- In medium bowl, add egg replacer and warm water. Mix well until combined and paste is formed. Add sugar into mixture and stir until combined. Set aside.
- In large bowl, add melted butter, coconut oil, coconut milk and vanilla. Mix until well combined.
- Add contents from medium bowl into large bowl, stir and mix until combined.
- In separate medium bowl, sift dry ingredients: flour, baking powder and salt.
- Add dry ingredients to large bowl and whisk until well combined and batter is formed. Set aside.
- In small bowl, add matcha powder and coconut milk. Mix well until powder dissolves.
- Divide batter into two bowls. Add matcha mixture to one bowl and mix well until combined.
- Using cookie scoop, alternate adding both batters into loaf pan to create marble effect when loaf is baked and cut.
- Bake 45 minutes or until toothpick comes out clean.
- Cool for 15 minutes before serving.
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