by Tea Master Daniela Cubelic
Nuts are a wonderful source of protein & healthy fats. They are a great snack food, made even tastier (& more nutrient rich) when they are tossed in Matcha, which is powdered green tea. Better still, they have calming, stress-relieving properties that boost your ability to pay attention. Perfect for when you’re studying, at work, or on the go. When you’re pressed for time, or want a treat in a hurry, you should also know that this recipe takes under 10 minutes to make & has only three ingredients!
Originally invented in China centuries ago, Matcha was introduced to Japan where it grew in popularity & became the focal point of the Japanese Tea Ceremony. It was also favoured at temples because monks noticed it improved their ability to meditate for extended periods. Recent research confirms this—Matcha contains a high proportion of L-theanine, a rare amino acid that simultaneously helps you feel calmer & more relaxed, while also stimulating brain waves associated with mental focus & attention. Other studies indicate that green tea may also enhance creativity & improve problem solving abilities.
gluten-free, dairy-free & vegan
makes 1 cup
1 cup raw almonds (slivered or whole)
5 teaspoons icing sugar
2 teaspoons matcha*
optional: pistachios, pine nuts, macadamia nuts, cashews, brazil nuts, pecans, walnuts & peanuts can also be used in this recipe. It’s best to use raw, rather than roasted nuts.
*If you love Matcha, you can increase the ratio in this recipe—try 3 teaspoons Matcha to 6 teaspoons icing sugar. Keep in mind that Matcha does contain more caffeine than other green teas (because it’s powdered, you’re getting many more servings of tea), so don’t overdo it with the Matcha. In smaller doses, Matcha is gently energizing. At higher proportions, it can become overstimulating for some people.
1. Pre-heat oven to 350°F.
2. Line a cookie sheet with parchment paper.
3. Spread almonds evenly in one layer onto cookie sheet & place in heated oven.
4. Bake almonds for 5 minutes if they are slivered & 8 minutes if they are whole. Note that if you use different nuts, they will have different cooking times. This recipe is best when the nuts are lightly heated for a short time—enough to create some toasting & for a bit of oil from the nuts to be released, but not when they are overly roasted. Keep a close watch on the nuts as they can quickly over roast.
5. While the nuts are in the oven, combine icing sugar & matcha together in a small bowl. Stir 5–10 times to combine until they are fairly well mixed, but not yet perfectly intermingled. The final & complete mixing will occur when you use a sieve, sifter, or strainer to dust the nuts when they come out of the oven.
6. Remove the lightly toasted nuts out of the oven & immediately begin dusting them with the Matcha icing sugar. You don’t need to transfer them to another dish. Put a teaspoon or two of the powdered mixture into a strainer & hold it over the nuts. Move it across the nuts & while you do that, stir the spoon continuously to coat the almonds. As you stir the spoon over the strainer or sifter, it will coat the nuts while also blending the matcha & icing sugar together more finely. Top up the strainer with more matcha icing sugar until all the nuts are coated & you have run out of matcha icing sugar.
7. Next, to finish completely coating all sides of the nuts, lift up both sides of the parchment paper so that all the almonds fall to the centre of the paper. Hold the sides of the parchment paper & briefly shake the parchment paper, which will cause the nuts to be completely coated.
8. Pour the nuts into a bowl, onto a plate or into an airtight container (if you’re not planning on serving them immediately).
For Matcha Almonds stored in an airtight container—it’s best to consume them within a week or so to maximize the healthful properties of the Matcha. Got any empty Silk Road tea tins around the house? They are perfect for storing Matcha Almonds.