Recipes - AIYA blends the above contradictions into the most premium green teas of Japan.

Banana Matcha Energy Bites

Packed with protein and superfoods like our Organic Cooking Grade Matcha and dried cranberries, these little energy bites are a perfect addition to any workout.

Serves around 12

An original recipe prepared for us by Two Purple Figs.

 

 

 

 

 

 

 

 

Ingredients:

  • 1 cup of oats (any type, any size)
  • 1 cup of seeds (You can do a combo—flax seeds, quinoa seeds, sunflower seeds, chia and sesame seeds)
  • 1 cup of nuts (You can do a combo – walnuts, pecans, hazelnuts and almonds)
  • 2 bananas
  • 2 tablespoons of almond butter ( or peanut butter or coconut oil)
  • 2 Tablespoons of flax powder
  • 1 teaspoon of vanilla
  • 2 1/2 teaspoons of Aiya Cooking Grade Matcha
  • 2/3 cup of cranberries

Directions:

  1. Preheat the oven to 375 degrees F.
  2. In a parchment lined baking sheet, place the oats, seeds and nuts. Toast them for 10 mins and leave the oven on.
  3. Remove the tray from the oven and place the oat mixture in a large bowl and add the cranberries into that bowl too.
  4. In the meantime, in a food processor, place the bananas, almond butter, vanilla, flax powder and Aiya Cooking Grade Matcha until smooth.
  5. Add the Matcha mixture into the oat mixture and toss it very well.
  6. ***if you’re making the no bake energy balls, use this mixture as it is, take golf size pieces and roll them between your hands into balls. Refrigerate the energy balls for at least 1 hour to firm up.
  7. ***If you’re making the energy bars, take the oat mixture and press it into a parchment lined 8 inch baking pan. Press the oat mixture well with your hands to make sure it’s intact. Bake the pan for 25-35 minutes until the mixture is golden on top and crispy on the edges.
  8. Remove the pan from the oven and let the mixture cool down before slicing. Slice into bars, squares, triangles or any shape you like. Enjoy.
  9. Store the bars wrapped in a cling film and then in a sealed container for at least 2 weeks, and up to a month in the refrigerator.

 

 

 

The Matcha used in this recipe is available in: