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A Guide To The Colorful Moon Lattes

Posted by Andrew Bittan · June 13, 2019

These four gluten-free & vegan moon lattes make for one soothing & delicious antioxidant-rich brew perfect for those stressful days and sleepless nights!

Blue latte:

1 cup of almond milk
1 teaspoon of butterfly pea flower tea
a dash of maple syrup (optional)

Green latte:

1 cup of almond milk
1 teaspoon of matcha tea powder
a dash of maple syrup (optional)

Pink latte:

3/4 cup of almond milk
1/4 cup of fresh beet juice.
1 tablespoon of rose petal teas
a dash of maple syrup (optional)

Yellow latte:

1 cup of almond milk
1/4 teaspoon of turmeric
1/4 teaspoon of ginger
1/4 teaspoon of cinnamon
a dash of black pepper to taste
a dash of maple syrup (optional)

Directions (for all lattes):

Heat your milk on the stove until it's just below boiling point (you don't want boiling milk!). Remove from heat.

Ground all teas in powders.

Add the latte ingredients to the hot milk (except the sweetener).

Mix with a whisk or a hand blender until fully mixed and there are no clumps left.

Pour into your favorite mug.

Enjoy!

Matcha Banana Donuts With Matcha Lemon Glaze

Posted by Andrew Bittan · September 21, 2018

If you happen to think Macha is overwhelming, mixing it with banana (in the donuts) and with lemon (in the glaze), seemed to tone it down, IMO. These Matcha Banana Donuts With Matcha Lemon Glaze might be a treat, but they also happen to be gluten-free!

For the Matcha Banana Donuts.

2 teaspoons Matcha powder.
1 egg
3 tablespoons coconut oil
1/4 cup non-dairy milk of your choice I used coconut
1/2 teaspoon almond extract
1/4 cup mashed banana

For the Matcha Lemon Glaze

2 tablespoons non-dairy milk of your choice I used coconut
1 cup powdered sugar
1/2 teaspoon Matcha powder
1/4 teaspoon grated lemon zest

Instructions

For The Matcha Banana Donuts

Preheat oven to 425
Mix the dry ingredients - the flour, baking powder, salt, sugar and Matcha powder in a bowl and set aside.
Then mix the egg, melted coconut oil, non-dairy milk, almond extract and mashed banana in a separate bowl.
Then, add the wet ingredients to the dry ones and stir till combined
Grease a donut pan and drop spoonfuls into donut pan
Bake for 10 minutes and let cool before icing.

For the Matcha Lemon Glaze

In a bowl, mix up non-dairy milk, powdered sugar, and Matcha powder till mixture is smooth
Then add in grated lemon zest and use to drizzle over donuts