Fig and Matcha Cheesecake Bars

These gluten free, no-bake cheesecake fresh figs and matcha bars are so decadent and so easy to make. The bars are low in added sugar, because the figs add their own natural sweetness. To make the recipe easier and quicker to make, I've used some plain gluten free cookies that I had in my cupboard. The brand and ingredients in your cookies of choice will vary, and so will their sugar content. The ones I had are quite sweet for my taste, so they added the perfect amount of overall sweetness to the cake. To completely control the sugar content in the cake, you can use a homemade cookie recipe (those cookies have minimal sugar, but you can also omit the added spices if you'd like to use them to make these cheesecake bars).

The main thing to point out is that you will need to let this cake rest overnight in the fridge so the bars can firm up and hold their shape. I know it's hard because you just want to dig in immediately, but try to have a cup of tea instead, lick the mixing bowl and go to sleep knowing you'll have an amazing breakfast waiting for you!

Ingredients:

220 gr gluten free cookies

45 gr butter

570 gr cream cheese

425 ml coconut milk

50 gr cacao butter

10 gr matcha powder

10 gr vanilla sugar

300 gr fresh figs

Instructions:

1. Take the gluten free cookies and grind them until their texture is like fine sand. Transfer to a bowl.

2. Melt the butter and pour over the cookies. Take the cookie and butter mixture and transfer to your cake pan. Gently but firmly press the mixture into the pan to create the cheesecake base.

3. In a bowl, mix the cheese, vanilla sugar and coconut milk. Melt the cacao butter and add to the mix.

4. Once all the ingredients for the filling are well mixed together, add the matcha powder. Mix it in with a spatula until you get a uniform green colour.

5. Pour the cheese mixture on top of the cookie base.

6. Take the fresh figs and slice them. You can adjust the thickness of the slices as you wish. Place them on top of the cheesecake layer.

7. Place the cake into the fridge overnight so it can set and firm up.

8. Before serving, slice the cheesecake into bars and sprinkle with some more matcha. Bon appetit!

Juicy Marinated Chicken with Quinoa and a Matcha Green Tea Sauce

You might have heard about the popular matcha latte. You might even be a fan and make a cup of the delicious green stuff on the daily. A matcha dessert is a normal occurence, at least in our household. But this, my friends, is a savory dish with a matcha sauce!

Chicken and green tea might sound a bit weird, but worry not! The flavors flow beautifully together and make a refreshing and delicious lunch. Quinoa is mixed with vegetables, the chicken breast is marinated and is still super juicy once cooked, and the sauce brings it all together. I hope you'll try and enjoy this unusual flavor combo as much as I have!

Ingredients:

300 gr chicken breast

½ cup quinoa

1 tsp mayonnaise

1 tsp olive oil

1 tsp red paprika

1 tsp thyme

1 tsp tamari sauce

1 tsp potato starch

100 gr asparagus

150 gr cherry tomatoes

2 handfuls of arugula

50 ml yogurt

1 tsp mayonnaise

1 tsp matcha

1 tsp lemon juice

1 tsp hemp seeds

Instructions:

1. Cut the chicken breast into smaller pieces, and prepare the marinade by mixing olive oil, mayonnaise, red paprika, thyme, tamari sauce and potato starch.

2. Cover all the pieces of chicken with the marinate, and let it sit while you prepare the other ingredients.

3. Wash and cook the quinoa.

4. Blanche the asparagus by placing them into boiling salted water for two to three minutes, and then submerge them into cold water to stop the cooking process. Cut them into smaller pieces.

5. Wash the arugula and cherry tomatoes, and slice the tomatoes.

6. Place the marinated chicken into a lightly oiled, and very hot pan. Let the meat caramelize on one side before turning it over to the other.

7. Prepare the sauce by mixing the yogurt, mayonnaise, lemon juice and matcha. Mix well and season with salt to taste.

8. Drain the quinoa, and place it into a large bowl. Add the cherry tomatoes, asparagus, arugula which you can cut into smaller bite sized pieces if you so wish. Mix well.

9. Serve the dish by placing the quinoa and vegetable base in a bowl or a plate. Place the chicken on top, and drizzle the sauce on top. Sprinkle with hemp seeds and serve immediately. Bon appetit!

Sočna pileća prsa s kvinojom i matcha umakom

Ovaj recept donosi vam sljedeće: ultra sočna marinirana pileća prsa, kvinoja obogaćena raznim povrćem i zanimljiv umak s matcha prahom i konopljinim sjemenkama! Matcha je prah zelenog čaja koji možete kupiti u prodavaonicama s zdravom hranom. Inače se koristi za pripremu matcha čaja, u raznim desertima, a u ovom ću vam receptu pokazati kako se može koristiti i u "konkretnom" jelu, i tako suptilno obogatiti okus piletine i kvinoje.

Sastojci:

300 gr pilećih prsa

½ šalice kvinoje

1 žličica majoneze

1 žličica maslinovog ulja

1 žličica slatke crvene paprike

1 žličica timijana

1 žličica tamari umaka

1 žličica krumpirovog škroba

100 gr šparoga

150 gr cherry rajčica

2 šake rukole

50 ml tekućeg jogurta

1 žličica majoneze

1 žličica matcha praha

1 žličica limunovog soka

1 žlica konopljinih sjemenki

Postupak:

1. Pileća prsa narežite na kockice, te priremite marinadu od maslinovog ulja, majoneze, slatke crvene paprike, timijana, tamari umaka, te krumpirovog škroba.

2. Premažite sve komadiće piletine tom smjesom, te pustite da se marinira dok pripemite druge sastojke.

3. Kvinoju dobro operite, te skuhajte.

4. Šparoge blanširajte tako da ih stavite u zakuhalu posoljenu vodu na dvije do tri minute, a zatim uronite u hladnu vodu kako biste zaustavil iproces kuhanja. Narežite ih na manje komadiće.

5. Rukolu i rajčice operite, i rajčice narežite na manje komadiće.

6. U jako zagrijanu tavu u koju ste stavili malo ulja, dodajte mariniranu piletinu. Pustite da se meso karamelizira s jedne strane, zatim ga okrenite.

7. Pripremite umak za serviranje tako da u tekući jogurt umješate majonezu, limunov sok i matcha prah. Dobro promiješajte i po potrebi dodajte malo soli.

8. Kvinoju ocijedite, te ju stavite u veću posudu odnosno zdjelu. Dodajte joj cherry rajčice, šparoge, rukolu koju po želji možete rukama ili nožem malo usitniti, te dobro promiješajte.

9. Servirajte jelo tako da stavite podlogu od kvinoje u zdjelicu ili tanjur. Na vrh dodajte piletinu, te prelijte umakom. Dodajte konopljine sjemenke i poslužite odmah.