Matcha thalers

Name: Matcha Taler
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 8-10 pieces
Cuisine: Fusion
Ingredients: 100 g spelt flour; 50 g teff flour; 25 g almond flour; 1 tsp baking powder; 1 pinch of baking soda; ¼ tsp salt; 2 tsp Matcha powder; 60 g xylitol; 1 tsp ground vanilla; 85 ml almond milk, unsweetened; 70 g coconut oil, neutral and liquid; 100 g vegan white chocolate (without refined sugar); Chopped pistachios as needed

Tender and delicious! 🍵✨ These matcha cookies are the perfect combination of healthy ingredients and irresistible flavor. The dough, made with spelt and teff flour, is enhanced with a hint of matcha, while creamy chocolate and crunchy pistachios complete the treat. Ideal as a sweet snack or dessert for any occasion! 🍬🌿

For 8-10 pieces

• 100 g Spelt Flour
• 50 g Teff Flour
• 25 g Almond Flour
• 1 tsp Baking Powder
• 1 pinch Baking Soda
• ¼ tsp Salt
• 2 tsp Matcha Powder
• 60 g Xylitol
• 1 tsp Ground Vanilla

Liquid Ingredients:
• 85 ml Unsweetened Almond Milk
• 70 g Neutral and Liquid Coconut Oil

Toppings:
• 100 g Vegan White Chocolate (without refined sugar)
• Chopped Pistachios as needed

Preparation

First, mix the dry ingredients in a bowl.
In another bowl, mix the liquid ingredients.
Combine both ingredients to form a smooth dough, but do not mix for too long.
Chill the dough in the refrigerator for 1 hour.
Preheat the oven to 180 degrees Celsius (top and bottom heat).
Press the dough into silicone muffin molds. Press as evenly as possible to create a nice, smooth disc.
Bake for 13-15 minutes and allow to cool completely before turning out of the pan.
Melt the chocolate in a hot water bath. Top the matcha cake with it as desired (either completely cover it with chocolate or drizzle fine white chocolate threads).
Finally, sprinkle with chopped pistachio kernels as desired and enjoy once the chocolate has hardened.