For those unaware, gyokuro is one of the highest grades of Japanese green tea out there, and differs from ordinary green tea in that it is grown under the shade, instead of the full sun.
Recipe adapted from Clean Eating Goddess
Styling and Photography by myself
Each time I update my blog with a recipe post it’s always a couple of months late. I attribute this to my lack of food photography shoots due to the fact that I can rarely summon time and effort to photograph something before polishing it off. This particularly delectable shoot was done ages back when I decided to try out gyokuro, and purchased a box of about 25-30 sachets from a charming bunch of promoters at a pop-up store I passed by in Orchard Gateway. For those unaware, gyokuro is one of the highest grades of Japanese green tea out there, and differs from ordinary green tea in that it is grown under the shade, instead of the full sun. This stresses the plant and as it struggles to draw energy from the sun the chemistry of the leaves change. The result is higher levels of L-Theanine, responsible for increased mental clarity and focus, and a clear resonating note of the most unique of all flavors: umami.
Coupled with a recipe from Clean Eating Goddess which I was eager to try but lacked one of the necessary ingredients, maca powder, I came up with the idea to switch it with gyokuro powder instead, which produced a beautiful light shade of green in my adapted version of gyokuro maple flax cookies. The best thing about this recipe is its versatility; if you prefer a stronger taste of gyokuro in your cookies, increase the amount of gyokuro powder and limit the maple syrup.
2 cups almond flour (add another 1/2 – 1 cup if the dough is too wet)
1/2 cup whole flaxseeds (not milled)
2 heaped tbsp gyokuro powder (substitute with matcha if you wish)
pinch of sea salt
1/2 tsp baking powder
1/2 cup melted coconut oil
1/2 cup pure maple syrup (#2 amber is best, the darker kind)
1/2 tsp pure vanilla essence
Makes about 20-25 small cookies or 10-15 large
- Line 1 or 2 baking sheets with parchment paper and grease with coconut oil.
- In a large mixing bowl, whisk together almond flour, flaxseeds, gyokuro powder, baking powder, and salt.
- In another mixing bowl, whisk the coconut oil, maple syrup, vanilla essence, and 1 egg.
- Add the wet ingredients to the dry ingredients all at once and stir until thoroughly combined until a dough forms.
- Scoop the dough using tablespoons and roll into balls. Lay them evenly on the baking sheet and use a fork to flatten them slightly.
- Pre-heat the oven to 170 degrees Celsius and bake for 15-20minutes or until golden. Allow to cool and store in an airtight container for up to 2 weeks. 🙂