Strawberry Matcha Bars
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Spring desserts are made brighter, and even a little healthier, with the help of matcha!
Matcha has been making a name for itself at coffee houses everywhere, and for good reason. A high-grade green tea that is ground into a powder, studies have shown that matcha is antioxidant-rich and has brain boosting and cancer fighting properties!
Available at Heinen’s, it’s delicious to stir into teas and lattes, but let’s be honest, not everyone loves to drink their greens, as the taste can be bitter! The good news is you don’t have to drink matcha to reap it’s benefits; you can bake with it!
These vibrant strawberry matcha bars feature a light crust with matcha powder baked right in. With a fresh strawberry filling on top, this chilled treat is so sweet no one will know they’re indulging in something so heathy!
Here’s to your health and your sweet tooth!
Strawberry Matcha Bars
Servings: 9
Ingredients
For the Matcha Crust
- 1 cup Bob’s Red Mill oat flour
- ⅔ cup almond flour
- ¼ cup Bob’s Red Mill arrowroot flour
- 1 Tbsp. Navitas Organics matcha powder
- ⅛ tsp. sea salt
- ¼ cup Heinen’s coconut oil
- 3 Tbsp. Heinen’s pure organic maple syrup
For the Strawberry Filling
- 8 oz. fresh strawberries, about 13- 16 strawberries
- 1 cup So Delicious dairy free unsweetened plain coconut milk yogurt
- ¾ cup Heinen’s pure organic maple syrup
- ½ cup oat milk
- 6 Tbsp. Bob’s Red Mill corn starch
- 2 Tbsp. freshly squeezed lemon juice
- Pinch of sea salt
Optional Garnish
- Coconut yogurt
- Strawberry jam
- Fresh strawberries
- Lemon zest
Instructions
- Preheat the oven to 350°F and line 9×9-inch baking pan with parchment paper.
- In a large bowl, whisk together the oat flour, almond flour, arrowroot flour, matcha and salt. Add the coconut oil and maple syrup. Mix well.
- Transfer this dough into the prepared baking pan and spread it into an even layer. Place a piece of parchment paper over the dough and press down firmly with a flat-bottomed object, such as a glass or a ramekin, to smooth out the surface.
- Bake for 15 minutes until the edges become slightly golden. Let cool.
- In a blender, combine all of the ingredients of the strawberry filling. Blitz until smooth.
- Transfer the mixture into a saucepan and bring it to a boil over medium heat. Cook until the mixture thickens and turns slightly translucent, about 10-15 minutes, stirring continuously.
- Remove the filling from the heat and spread it evenly over the matcha crust. Refrigerate for 2-3 hours, or overnight, until completely set.
- Cut into 9 slices. Garnish each slice with yogurt, jam, strawberries and lemon zest, if desired.
