Matcha Coins

For 8-10 pieces

Dry ingredients:

100g spelt flour
50g teff flour
25g almond flour
1 tsp baking powder
1 pinch baking soda
¼ tsp salt
2 tsp Matcha powder
60g xylitol
1 tsp grounded vanilla

Liquid ingredients:
85 ml almond milk, unsweetened
70g coconut oil, neutral and liquid

toppings:
100g vegan white chocolate (without refined sugar)
Chopped pistachios as much as desired

Preparation:

First mix the dry ingredients in a bowl.
In another bowl, whisk together the liquid ingredients.
Mix dry and liquid ingerdients into a smooth dough, but do not mix too long.

Let the dough chill in the fridge for 1 hour.
Preheat the oven to 180 degrees (top and bottom heat).
Press the batter into silicone muffin molds. Press down as evenly as possible to create a nice, smooth coin.
Bake for 13-15 minutes and let it cool down completely before turning out of the pan.
Melt the chocolate over a hot water bath. Top off the Matcha Coins with the melted chocolate as you like (either cover them completely with chocolate or drizzle it over.)
Finally, sprinkle them with the chopped pistachios and enjoy when the chocolate has hardened.