A grassy and floral matcha doughnut with a fun bright green flavor. This will be your new favorite matcha treat during the summer!
I’ve prepared two different donut recipes for you. Matcha doughnut with matcha glazing and the chocolate doughnut with matcha glazing. Chocolate and matcha are really good friends.
These donuts are lighter than regular donuts, baked not fried, and so easy to make. They are made with coconut oil and coconut yogurt are perfect for any coconut lover. If you’re vegan or lactose intolerant, coconut yogurt can be incredibly useful for baking!
I used all-purpose gluten-free flour mix, but regular flour can also be used in this recipe.
Matcha can be referred as finely powdered green tea. How is matcha different from regular green tea leaves?
Matcha is very high in chlorophyll, which is known for helping support the immune system and good circulation.
Unlike steeped green tea, with matcha you are consuming the entire leaf and all its benefits. The nutrients in matcha are easily absorbed by the body and it’s perfect for use in lattes, smoothies, ice cream, raw treats, and baking.
MatchaMatcha Organic Culinary Grade has beautiful green color and delicate, mellow taste with no bitter aftertaste, that works perfectly for doughnuts and glaze.
Ingredients
For Matcha Doughnut
Serves 6
- 70g gluten-free mix flour
- 30g almond meal
- 2 free range eggs
- 1 teaspoon baking powder
- 40g sugar
- 1 heaped teaspoon MatchaMatcha culinary or latte grade
- 2 Tbsp coconut yoghurt
- 3 Tbsp coconut milk
For Chocolate Doughnut
Serves 6
- 70g gluten-free mix flour
- 30g almond meal
- 2 free range eggs
- 1 teaspoon baking powder
- 40g coconut sugar
- 3 Tbsp cacao powder
- 2 Tbsp coconut yoghurt
- 3 Tbsp coconut milk
For Matcha Glaze:
- 1 cup icing sugar
- 1 teaspoon MatchaMatcha culinary or latte grade
- 2 teaspoons melted coconut oil or coconut butter
- 1 teaspoon lemon juice
- 2 Tbsp coconut milk or to your desired consistency
Indulge your family and wow your friends with these easy but absolutely delicious Matcha Bounty Balls (Bounty bonbon)
Directions
- Preheat oven to 180С.
- Sift all dry ingredients in a bowl. Combine eggs, coconut milk, coconut yoghurt in a separate bowl and mix well using a whisk. Gradually mix wet and dry ingredients. Do not overdo as it may not rise fluffy when baked.
- Coat 2 (6-cavity) donut pans with cooking spray, one pan is for matcha doughnuts and one for chocolate doughnuts. Spoon batter evenly into 12 cavities. Bake at 180С for 12 minutes or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Run a thin knife around outside edge of each cavity, invert donuts onto a wire rack. Cool completely.
- For Matcha Glaze. Combine icing sugar, coconut milk, matcha powder, and lemon juice, stirring until smooth. Add coconut oil and mix well using a whisk. Add more coconut milk, 1/2 teaspoon at a time, if the glaze is too thick. Spread glaze over tops of donuts.
Get 20% off on all MatchaMatcha products (excluding Taus Ceramics) using code “crazycucumber”. Merry Xmas
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