Since everyone is staying inside and practicing social distancing during this wild time we thought it would be a perfect time to cook up a new recipe to share that features a local partner Mizuba Tea! Since breakfast is a favorite we wanted to incorporate the granola and some matcha to create something special for anyone to make at home. Vegan gluten-free matcha waffles, duh!
We have said it before and we will continue to say it as long as we are making granola, but our granola is a great flour substitute. You can grind it down and use it in almost any recipe. This is also a great tip if your granola is soon to or has expired and you want to use it quickly or reduce food waste.
What is matcha powder?
Matcha powder is essentially green tea leaves that have been finely ground into a loose powder. A little goes a long way for matcha powder which is why this recipe only calls for 1 teaspoon. You can purchase matcha powder from almost every co-op or tea shop in your area. You can also buy directly from Mizuba’s website to support a small Portland owned business.
This recipe will be using aquafaba for the egg substitute. Basically every vegan’s dream came to life when aquafaba was introduced to baking. It’s probably the coolest egg substitute around which is also super versatile and creates the fluffiest baked goods. You can use it straight from the can or whip it.
Okay, we are getting hungry. Let’s dive in…