Matcha Donuts

I seem to be on a “green” kick lately.  I guess it’s all the St. Patrick’s Day posts:).

I love donuts!!  Fried, baked, big, small, really small (remember my mini donut post?).  Well, you get it, right?  These matcha donuts are baked and topped with a matcha glaze.  If you are a matcha fan, trust me, you are going to love these!!  My hubby isn’t really a fan of matcha, but he really liked these!!

*This recipes makes 12 large donuts

Ingredients:

  • 1 1/2 cups all-purpose flour (209 grams)
  • 2/3 granulated cup sugar (130 grams)
  • 1 tablespoon matcha green tea powder (6 grams)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1 large egg, room temperature
  • 1/3 cup sour cream, room temperature (64 grams)
  • 3/4 cup whole milk, room temperature (180 grams)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled slightly (28 grams)
  1. Preheat oven to 350°F. Grease a standard donut pan. *These can be made in a mini pan also
  2. Combine dry ingredients (flour through salt) in a large bowl.
  3. In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
  4. Transfer ingredients to a piping bag and pipe into molds, filling 3/4 full.  Bake  for 12-14 minutes, or until a tooth pick inserted into the center comes out clean.  Allow donuts to cool in the pan for 2 minutes, turn onto a wire rack and allow to cool completely. Repeat with remaining batter.

Matcha Glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons matcha green tea powder
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon softened unsalted butter
  • 23 tablespoons milk or cream, as needed 

 For the glaze, whisk confectioners’ sugar, matcha, and salt together in a bowl.  Add the extract, butter, and 1 tablespoon of the milk (or cream) to the dry ingredients.  Stir to combine and add more milk until glaze reaches the desired consistency for dipping.

Dip donuts and place on a rack until the icing sets (about 10 minutes).  Enjoy!

Extra donuts (if there are any) can be stored in an airtight container for up to 2 days.

I hope you make these yummy breakfast, brunch or anytime treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

Easy Green Tahini Sauce

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I don’t know about you, but my body has been craving something besides cookies, and desserts. Don’t get me wrong, I have enjoyed all the Christmas goodies, but this girl needs to get back on track. I’m all about balance when it comes to diet and exercise, but let’s face it, that’s harder to do when you throw all the extra things that come along with the holiday season!!

This delicious green tahini sauce is a wonderful addition to most grain bowls (and tacos too!). It’s so easy to make. Just put all the ingredients in a food processor and blend…that’s it!! C’mon, it doesn’t get any easier than that!

This recipe makes enough for four grain bowls. Enjoy!!

 Ingredients:

  • 3 garlic cloves
  • 3/4 cup chopped fresh cilantro (45 grams)
  • 3/4 cup chopped fresh parsley (20 grams)
  • 1 teaspoon ground cumin
  • ½ teaspoon red pepper flakes
  • 1 teaspoon agave or honey
  • 1 cup tahini (230 grams)
  • 1/4 cup fresh lemon juice (61 grams)
  • Salt and Pepper to taste
  • *Water

 

Directions:

Add all of the ingredients in a food processor and pulse several times until combined. Scrape down the sides of the processor bowl. Continue to blend until the sauce is smooth and creamy.  *Drizzle in 1/4 – 1/2 cup water into the food processor until your sauce reaches your desired consistency.

Soooo easy!!