Vegan Matcha Green Tea Jars

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🍵Full of antioxidants







  • 120g (1 cup) Oat Flour
  • 85g (½ cup + 2 tbs) Quinoa Flour 
  • 3 tsp Matcha Powder
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 185g (¾ cup) Unsweetened Applesauce
  • 144g (¾ cup) Erythritol
  • 56g (½ cup) Coconut Oil, melted
  • ⅓ cup Unsweetened Vanilla Almond Milk
  • 1 tbs Vanilla Extract (optional)
  • 1 tsp agave syrup

For the cream

  • 1 can of coconut cream (refrigerate for at least half an hour before beat)
  • cranberries
  • 2 tbs erythritol
  • 1 tbs vanilla extract



  1. Preheat the oven to 180 Celsius and line an 8×8″ brownie pan with parchment paper both ways.

  2. In a small bowl, whisk together the oat flour, quinoa (or sorghum flour), matcha, baking powder and salt.

  3. In a large bowl, whisk together the applesauce, erythritol, melted coconut oil, almond milk, vanilla extract, and agave syrup. 
  4. Combine the dry ingredients with the wet ingredients and whisk well.
  5.  Pour the mixture into the prepared pan.
  6. Bake for 30-35 minutes
  7.   Let cool, cut into two equal pieces
  8. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  9. Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes.
  10. Add erythritol and vanilla extract to coconut cream.
  11. Add cranberries to half of coconat cream and beat for one more minute.
  12. play with the layers as you would like :) it's so much fun.
  13. Serve in smaller jars!


Enjoy :)

SweetRita DeakComment