Hynt Beauty presents another great recipe from Abby Phon
The various plant, flower, nut and other botanical ingredients that we blend to formulate Hynt Beauty’s products are as delicious for your skin as they are when holistic health and wellness coach, Abby Phon, whips them up into healthy, power-packed Hynt original recipes! This month, Abby focused on one of her favorites: Camellia Sinensis (Green Tea). Here is what she had to say & bake:
Green Tea has long been studied and reported for its various health benefits including long life, energy, and overall health and well being. It’s biggest claim to fame is its high antioxidant content and of course, it’s yummy flavor! If you’re looking to get the most out of green tea, the way to do it is Matcha. Matcha tea is made with powdered tea leaves, not just steeped and brewed leaves like “regular” tea. Because of this, matcha green tea is even healthier!
1 cup of Matcha has 10 times the antioxidants of Green or Black Tea. Gram per gram, matcha has up to 20 times the antioxidant power of Blueberries, Acai or Pomegranates. Because matcha is ground up whole leaves, you get dietary fiber and chlorophyll that you don’t get in brewed teas, and better yet, it has L-theanine, which helps promote a calm and focused mind. This works to lessen the caffeine spike for a more sustained energy boost, too. Besides a matcha latte with almond milk (one of my guilty pleasures), matcha is great in smoothies and baked goods. It’s also delicious in raw treats like these vegan & gluten free Matcha Macaroons! The chocolate ganache is totally optional, but definitely recommended!
Using a small ice cream scoop or melon baller, put balls onto a Silpat sheet or parchment paper on a cookie sheet.
Optional: run the mixture through the food processor again to ensure everything is well mixed, and green.
Mix all the ingredients together in a medium sized mixing bowl.
In a food processor pulse nuts until chopped very fine. Don’t over-blend, or you’ll get walnut butter!
Enjoy as is (they’re delicious moist!) or dry them out in the oven.
To oven dry them out: Put them in the oven on the lowest setting for a few minutes just to remove some of the moisture. For these to be “raw” you need an oven that can go down to 115 degrees F for 1 to 2 hours. You don’t want to actually cook them.
Cook’s note: My oven only went down to 170F, so I baked them at 170F for about 5 minutes, turned off the oven with the tray still inside, and let everything cool back to room temperature. They were fantastic!