top of page

Recipes with Matcha

Fancy adding some health-boosting magic into your life? Then look no further!

Matcha is renowned for its numerous health benefits such as metabolism-boosting properties, detoxification, calming effects, mood enhancement, enhanced concentration & lower cholesterol & blood sugar. It is full of antioxidants including the powerful EGCg. It is rich in vitamins, nutrients, zinc, selenium, magnesium, chromium, fibre & chlorophyll. ​Matcha contains L-theanine, an amino acid known to relax the mind. This is why it is also known as a mood enhancer.

Click on this link to order Happy Leaf High-Quality Izu Matcha

The health benefits of matcha exceed those of other green teas because you ingest the whole leaf, not just the brewed water.

One glass of matcha is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content. Have it as a hot drink or in a smoothie or milkshake! Or you can cook with it - add it to. your recipes for a healthy boost. You can add it to protein balls, cakes, cookies, cheesecake, ice cream, pancakes....the list is endless!

Here are some fabulous recipes to inspire you!



  • 100g pecan

  • 75g raisin

  • 1 tbsp ground flaxseed (or a mix- we used milled flaxseed, almond, Brazil nut and walnut mix)

  • 1 tbsp cocoa powder

  • 1 tbsp agave syrup

  • 50g desiccated coconut

  • 2 tbsp peanut butter

  • 1 tsp Happy Leaf Izu Matcha


  • Put pecans in a food processor and blitz to crumbs.

  • Add raisins, peanut butter, flaxseeds, cocoa powder and agave syrup

  • Pulse to combine.

  • Shape mixture into golf ball-sized balls and roll in desiccated coconut to coat.

  • Put in the fridge to firm for 20 mins, then eat whenever you need a quick energy boost.

  • These will keep for 1 week in the fridge or you can freeze them.

  • Remember to defrost before eating!

an alternative recipe courtesy of




  • Put the matcha and sweetener into a mug, pour in 1 tbsp of just boiled water and stir to a thick paste.

  • Heat the milk until steaming, then if you can, froth until foamy with a whisk or milk frother.

  • Pour into the Happy Leaf Izu Matcha for your very own, café style latte.



  • 300g natural yoghurt

  • 1 tbsp Happy Leaf Izu Matcha

  • 2 tsp maple syrup

  • 1 kiwi fruit, sliced

  • 1 peach, sliced

  • 100g blueberries

  • 20g coconut flakes, toasted


  • Mix the yoghurt with the Happy Leaf Izu Matcha and maple syrup, and divide it between two bowls.

  • Top with the kiwi, peach and blueberries.

  • Sprinkle over the coconut flakes just before serving.

Alternatively - blend the fruits together and add the matcha, stir in some oats and pour into a jar and top with yoghurt and blueberries! Make up your own versions of this - let me know how you get on and what awesome flavours you create!


(prepare overnight)


  • 2 large eggs

  • 1 large egg yolk

  • 100g caster sugar

  • 2 tsp Happy Leaf Izu Matcha

  • 125g plain flour, plus extra for dusting

  • 5g baking powder

  • 110g clarified butter or ghee, plus extra for greasing

  • 2 tsp honey


  • In a large mixing bowl, whisk together the eggs, egg yolk, sugar, Happy Leaf Izu Matcha and 1/2 tsp sea salt until foamy.

  • While whisking, gradually sift in the flour and baking powder, making sure there are no lumps.

  • Warm the clarified butter and honey in a pan over low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly.

  • Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.


  • Heat oven to 220C/200C fan/gas 7.

  • Butter the madeleine tins (you don’t need to do this if the moulds are silicone).

  • Transfer the mixture to a piping bag.

  • Half-fill each hole in the mould.

  • Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed.

  • Remove from the tins immediately and ENJOY!!



  • 140g butter, plus extra for greasing

  • 200g white chocolate

  • 220g golden caster sugar

  • 2 large eggs

  • 120g plain flour

  • 1 tbsp Happy Leaf Izu Matcha

  • 50g blanched hazelnuts, toasted


  • Heat oven to 180C/160C fan/ gas 4.

  • Grease and line a 20cm square tin with baking parchment.

  • Cut 100g of the chocolate into chunks and put them to one side.

  • Melt the butter with the remaining chocolate in a bowl over a pan of simmering water, then remove from the heat and beat in the sugar.

  • Leave to cool to room temperature, then beat in the eggs one at a time.

  • Fold the flour and Happy Leaf Izu Matcha through the mixture and gently stir through the hazelnuts and chunks of white chocolate.

  • Bake for 25-30 mins – you want it to be a bit gooey.

  • Allow to cool, cut into squares and serve.



  • 2 tsp Happy Leaf Izu Matcha

  • 60g spinach

  • 100ml milk

  • 200g self-raising flour

  • 1 tsp baking powder

  • 2 tbsp maple syrup

  • ½ tsp vanilla extract

  • 3 eggs

  • 25g butter, melted plus extra for frying or Avocado Oil

Optional extras to serve

  • handful green grapes

  • few mint leaves

  • 1 green apple or pear, sliced

  • 4 tbsp lime marmalade or lime curd, warmed

  • warmed chilli marmalade

  • 4 tbsp natural yoghurt


  • Put the Happy Leaf Izu Matcha, spinach and milk into a blender and whizz up until smooth.

  • Pour it into a bowl with the rest of the pancake ingredients and whisk until the mixture is lump-free.

  • Melt a small knob of butter or oil in a large non-stick pan then start frying the pancakes making each one from approx. 2 tbsp batter.

  • Cook them for 2-3 mins then flip over and cook for another minute on the reverse.

  • You will need to do this in 3 or 4 batches depending on the size of your frying pan.

  • Serve the pancakes stacked up with plenty of green fruit and a drizzle of warm lime curd or marmalade if you like.




  • Whisk the Happy Leaf Izu Matcha powder with the coconut yoghurt, maple syrup and 100ml water

  • Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.




Makes approx 10


  • Weigh out the flour, butter, sugar, Happy Leaf Izu Matcha and salt into a food processor

  • Blend until it looks like breadcrumbs.

  • Add a drizzle of water, and continue blending until the mixture starts to come together.

  • Tip out onto your kitchen work surface, and press into a ball.

  • Flatten to a thick rectangle and wrap in clingfilm.

  • Refrigerate for 1 hour

  • Heat the oven to 160 C.

  • Lightly flour the kitchen work surface.

  • Roll out the biscuit dough to half a centimetre thick, and cut - using a ruler - cut into 4-5 cm squares.

  • Move onto a greased or lined baking sheet, leaving at least 2cm between cookies

  • Bake for 15-20 minutes until the cookies are very lightly browned at the edges.

  • Leave to cool.

  • Once cool, melt the chocolate over very low heat or in a bain marine.

  • Dip half of each cookie in the chocolate and lay it on a piece of baking parchment to set.

  • Sprinkle with a little Happy Leaf Izu Matcha powder to decorate.

I hope you enjoy making some of these recipes and start your new discovery of all things Matcha!

6 views0 comments


bottom of page