Happy LONG three day weekend! No better time to enjoy a late nutrient-powerhouse breakfast in PJs. Enter: MATCHA waffles.
Tea is the most widely consumed beverage in the world, behind water. There are incredible benefits associated with drinking tea, especially when it comes to MATCHA.
Matcha is a fine green powder made from ground green tea leaves. It’s an antioxidant powerhouse which are substances that help fight free-radicals in the body to slow aging and even prevent chronic diseases like cancer and cardiovascular disease.
Matcha has about one-third of the caffeine of coffee so it’s a gentle way to get an energy boost in the morning.
While matcha is usually consumed in tea and lattes, I experimented with a culinary matcha powder from Matcha LOVE. Besides their culinary powder, they also carry ceremonial powders, ready to drink matcha teas, tea bags and will be releasing their NEW Cold Brew Matcha LOVE Cucumber Mint Ready To Drink Tea soon. You can find them at matchalove.com.
Tune in tomorrow to ABC WCIV for more heart healthy foods in honor of national heart month including some unique ways to enjoy MATCHA.
If you make these, be sure to share with me on Insta!
| Prep Time | 10 |
| Cook Time | 10 |
| Servings |
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- 1 cup whole wheat pastry flour
- 1 tbsp Matcha Love Culinary Powder
- 1/4 tsp salt
- 1/4 cup maple syrup
- 1 egg
- 1 tbsp coconut oil, melted
- 1 cup cashew milk
- 1/2 cup raspberries
- 1/2 cup banana, sliced
- 1/4 cup maple syrup
Ingredients
Toppings
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- Preheat a non-stick waffle iron on medium.
- Mix dry and wet ingredients in two separate bowls and then combine together to create a uniform batter.
- Pour one half cup to one cup of waffle batter (depending on size of waffle iron) into the waffle iron.
- Repeat with remaining batter.
- Top waffles with raspberries, bananas and maple syrup.
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Sponsored by Matcha LOVE.
