It’s no secret that I love me some matcha. I’ve put it in oatmeal, macaroons, shortbread, and countless smoothies. I’ve ordered my fair share of green tea lattes from Starbucks (non-fat & unsweetened is how I enjoy them). And hello, it’s my favourite colour! Needless to say, I was super excited when I received an email from Kiss Me Organics asking me if I was interested in trying out their organic matcha powder. I answered that email with a “yes please!” and soon enough, the pretty green good stuff had arrived.
Kiss Me Organics makes a 100% organic, culinary grade matcha powder that is sold exclusively on Amazon (both the US and Canadian sites). It comes in a resealable 113 g pouch with a whole whack of “claims” on the front, as you can see in the picture. And if you look closely at the back of the packaging, you will see that there is a statement that reads:
“These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any diseases.”
As with pretty much all health claim statements, take them with a grain of salt. Seeing that whole list on the front of the package, and also seeing on the back things like “calorie burner and anti-aging” was a bit of a put off. Not to mention there are no links on their website to back up their claims – this girl wants to see the science behind what you are telling her!
Regardless, I gave the product a go, because for me, matcha is all about the taste. Sure, there may be some health benefits, but I’m not expecting miracles here.
I used it in plenty of smoothie combinations, like the tropical pineapple coconut green smoothie pictured above. Sometimes I would add it to have the matcha flavour, other times I would add it as a background note for a little caffeine kick. It blended into the smoothies great, and had the matcha flavour I was looking for. Thumbs up.
I was also provided with a booklet of recipes from the company, which spanned the culinary gamut. In some it was used for an obvious green tea flavour, while in others it just seemed added in there so you could say you were getting your antioxidant dose. I decided to skip the provided recipes, and created my own matcha creation – Matcha Latte Granola!
I had envisioned this in my head one day. I had hoped it would turn out really green in colour, especially after looking at a few other green tea granola recipes out there on the web. I swear, they used food colouring or something, because I used more matcha than many of them called for, and my granola has only a hint of green. Whatever, it tastes great, and that’s all that matters, right?
I wanted to make sure you could taste the green tea flavour without it being overly bitter, so I chose fairly neutral ingredients to make up the granola – cashews, pumpkin seeds, coconut, and brown rice syrup. I know brown rice syrup is one of the trendy sweeteners out there right now, but I’ve had a jar in my cupboard for years. Yes, I’ve been using it before it was cool – total brown rice syrup hipster right here. I just like the different sweetness and flavour it adds to foods. It’s lovely in tea, and has a very subtle nutty flavour. But it is still a sugar, so treat it as such.
But back to the matcha and the granola. My culinary experiment turned out rather nice if I do say so myself. It’s super crunchy and holds up well in breakfast parfaits or in a bowl with milk. The green tea flavour is there, but not overpowering or bitter. There is just enough sweetness to keep that bitter flavour in check without it feeling like you ate candy for breakfast. And the nuts and seeds give it a little extra protein kick, so you’ve got good staying power throughout the day.
Bottom line – the product itself is pretty comparable to my favourite matcha powder. I just don’t like the way they’ve marketed it as a health product instead of as a tea.
Matcha Latte Granola
makes 4 – 5 cups
This granola is for all those matcha lovers out there! Brown rice syrup balances out the bitterness of the green tea to give you a perfectly crunchy, ever so slightly sweet granola that is perfect paired with yogurt or milk, or great for just snacking on.
- 2 1/2 cups large flake oats, or other flaked grains (I used a combination of oats and kamut)
- 1/2 cup raw cashews, chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup shredded unsweetened coconut
- 1 1/2 tsp matcha powder
- 1/4 tsp salt
- 1/3 cup brown rice syrup (could also use honey or agave)
- 2 tbsp coconut oil, melted
- 1 tsp vanilla
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl, combine the oats, cashews, pumpkin seeds, coconut, matcha powder, and salt. Stir until well combined and the matcha is evenly distributed over all the ingredients.
3. In a small bowl, combine the brown rice syrup, coconut oil, and vanilla. Pour over the oat mixture, and stir until all ingredients are evenly coated.
4. Spread on the prepared baking sheet, and bake for 25 – 30 minutes, stirring every 10 minutes, until the granola is lightly toasted and appears dry.
5. Allow to cool for at least 15 minutes, then transfer to an airtight container.
Note: Using raw cashews and pumpkin seeds ensures you won’t over toast them in the oven, and keeps the granola from becoming overly bitter.
Do you love matcha as much as I do? Any great recipes you’ve tried? Share them below!
Disclaimer: This product was provided to me free to review for the blog. All opinions are, as always, my own.