Matcha_Breakfast_Cake
Matcha_Breakfast_Cake_1

MATCHA BREAKFAST CAKE

Makes (1 Cake)

3 TSP
KISSA MATCHA BASIC
100 ML
ALMOND DRINK
1 TBSP
LEMON JUCIE
200 G COURGETTE
200 G WHITE ALMONDS, GROUND
50 G OAT FLOUR, PLUS 1 TBSP FOR THE BAKING DISH
1 PINCH SALT
1 TSP  BAKING POWDER
1 TSP  BAKING SODA
100 G  XYLITOL
1 PINCH  VANILLA POWDER OR PULP OF 1/2 VANILLA POD
30 G  PUMPKIN SEED OIL
30 G  OLIVE OIL
  FINELY GRATED ZEST OF 1/2 LEMON
1 TBSP VEGAN MARGARINE, FOR THE BAKING DISH
3 TSP  POWDERED XYLITOL, FOR DUSTING
  • MATCHA BASIC

     9,95

     33,17 / 100 g

    incl. 7% VAT

    plus Shipping Costs

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Preparation

Detox made easy. With this delicious and light detox breakfast cake, your detox cure will be a treat!

 

Preheat the oven to 170 °C (150 °C fan). Mix almond drink and lemon juice and set aside. Wash, then roughly grate the courgette. Transfer almonds, oat flour and salt to a bowl. Sift 2 tsp KISSA Matcha Basic on top. Add baking powder and baking soda and mix the dry ingredients for 1 minute, using a fork. Combine xylitol, vanilla, both kinds of oil, lemon zest and almond milk (which, with the help of the lemon juice, has now turned into some kind of “buttermilk”) in another bowl. Now add the liquid and the grated courgette to the matcha flour mixture and stir with a wooden spoon or a silicone spatula until all the ingredients are well combined.

Grease a baking dish with margarine, dust with flour and pour in the cake batter. Bake in the preheated oven for 45–50 minutes. The cake is ready when a skewer inserted into the middle comes out clean. If necessary, bake for another 10–15 minutes. Take out of the oven, leave to cool, then invert the cake onto a plate.

Mix powdered xylitol and 1 tsp KISSA Matcha Basic and sift over the cake.

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