Celebrate St. Patrick’s Day with Healthy, Green Goodies

Marla Meridith and Family Fresh Cooking presents healthy, green St. Patrick's Day recipesSt. Patrick’s Day is full of parades, drinking, fun and of course good food. To help you stick with your healthy eating habits Family Fresh Cooking and Marla Meridith has gathered healthy, green recipes that will surely transform your holiday into an all-natural, yet delicious one. Here is just one of the many goodies created and may the luck of the Irish be with you tomorrow!

 

Matcha Green Tea Pistachio Muffins – Gluten Free

Makes 24 mini muffins – 8-12 servings

NOTES:
• You can purchase Gluten Free Oat Flour or make your own by taking 1 1/2 cups of GF Old Fashioned Rolled Oats and grinding it to a powder in a food processor.
• Pistachio meal: Toast unsalted pistachios in the oven in a single layer on a sheet pan for about 10 minutes at 350˚F. Let nuts cool and then grind them to a meal in a food processor. Be sure to not grind them too much into a nut butter.
• You can use any other nuts in these muffins if you do not have pistachios.
• Corn flour would be good too if oats are not an option.
• Mini muffin pans take a bit longer to bake than the tea cake pans. Adjust baking time accordingly.

INGREDIENTS:
• 1 1/2 cups Oat Flour
• 1/2 cup unsalted Pistachio Meal (ground pistachios)
• 2 1/2 teaspoons Baking Powder
• 1 tablespoon Matcha Green Tea Powder
• 3/4 – 1 teaspoon Stevia Powder – adjust according to taste
• or 5 tablespoons Organic Raw Honey
• 1/4 teaspoon fine Sea Salt
• 1 large Egg, whisked
• 1 teaspoon pure Vanilla Extract
• 2 tablespoons unsalted Butter or unrefined Coconut Oil, melted and cooled to room temperature
• 1 cup fat free Milk
• 1/4 cup fat free Ricotta Cheese or fat free Greek Yogurt
• Cooking Spray – or mini cupcake liners

Marla Meridith and Family Fresh Cooking presents healthy, green St. Patrick's Day recipes{optional Green Tea Cream}
• 6 ounces Heavy Cream or Light Whipped Cream Cheese
Vanilla Stevia Drops or Honey to taste
• Matcha Green Tea Powder to sprinkle on top or mix into the cream

METHOD:
Muffins: Preheat oven to 350˚F with the rack in the middle. Prepare a non stick mini muffin or tea cake pan with liners or cooking spray. In a medium bowl mix together dry ingredients. In a separate medium bowl mix together wet ingredients. Combine wet and dry ingredients and mix together until well incorporated. Fill muffin pans leaving a little room at the top for expansion. Bake for about 10-13 minutes until a toothpick comes out crumb free. Let cool in pan and then transfer to rack.

Cream: Combine freshly whipped cream or whipped cream cheese with a few pinches of matcha powder and your favorite natural sweetener to taste. Pipe some designs on cooled muffins or spread cream with a spatula.

Store unfrosted muffins in a sealed container at room temperature for a few days. Transfer to the fridge up to a week or wrap tightly for longer term freezer storage. Add cream when served.

Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.

Photo Credit: Marla Meridith Photography
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