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Matcha Coins

       

Matcha makes its way into our life on the daily. Whether that’s straight up in the morning, a mask in the evening, or these shortbread cookies in the afternoon. Reach for these simple, not so sweet coins, and pair them with your 4 o’clock cup. Afternoons just got better.

Arigato! Matcha Coins

1/2 teaspoon ground flaxseeds

1 teaspoon hot filtered water

3/4 cup gluten-free oats

1/2 cup pumpkin seeds

1/4 teaspoon Pink Mountain Salt

2 tablespoons The Matcha powder

1/3 cup + 1 tablespoon coconut oil

1/4 cup coconut sugar

1/2 teaspoon vanilla extract

In a small bowl, combine the flaxseeds and hot water, and allow to stand for 10 minutes until they reach a gel-like consistency. Set aside. Place the oats and pumpkin seeds into a high-speed blender and process until finely ground. Transfer into a medium mixing bowl, add the salt and matcha and mix well. Set aside. In the bowl of a mixer, add the oil and sugar. Beat them on high speed until the sugar has broken down slightly. Then, beat in the vanilla and flax mixture until combined. Transfer half of the oat and pumpkin seed mixture to the mixer and beat until incorporated. Repeat with the other half. Remove the batter onto a large sheet of parchment paper, and gently press down. Place another parchment paper on top of the dough and roll it out to 1/4 to 1/8 inch thick with a rolling pin. Place the parchment paper onto a baking sheet and pop into the refrigerator to chill for about 30 minutes. Preheat the oven to 325°F. Take off the top layer of parchment and transfer the dough (and the bottom layer of parchment) to a flat surface. Make coin shapes in the dough by using a round cookie cutter. Transfer the cookies to a parchment-lined baking sheet (you can reuse the top layer of parchment from before). Bake for 10 to 12 minutes. Remove and allow to cool. Makes 15 to 25 coins, depending on the size of the cutter.


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