Matcha is one of those wellness staples that never goes off trend. It directly effects the amygdala, the fear + anxiety center of the brain that much too often get stimulated in a negative way. The compounds in matcha help block this fear + anxiety response from happening, making it the perfect friend for a confident, booming creative career. Fear limits us, while anxiety fluffs our feathers and stagnates our potential.
Pine pollen and Chocolate Pearl Drip are just the cherries on top for lower chakra center clearing and booming beauty.
MAKE// Serves 10
1.5 cups all purpose flour (We prefer low-lectin flours like white rice or all-purpose gluten free)
1/4 cup cooking grade Matcha (we use Mizuba)
1 tsp baking soda
1 tsp vanilla bean powder
1 tsp sea salt
5 teaspoons pine pollen
1/2 cup coconut sugar
1/2 cup coconut oil
1 egg or 1 flax egg
1.5 cups mashed organic banana (local if possible, all you Hawaiians out there)
1 ripe, organic, juicy! peach
1/4 cup shredded coconut
1/2 cup Chocolate Pearl Drip
Grease a bread pan. Heat oven to 350 degrees F.
Whisk together all dry ingredients - flour through pine pollen - excluding the sugar.
Mash bananas (about 3) to make 1.5 cups.
Combine coconut sugar, bananas, melted coconut oil, and egg.
Add dry mixture to wet mixture and stir to combine.
Pour batter into bread pan. Layer with peach slices.
Cook for about 20 minutes, until crispy, at 350 degrees F.
Let cool 10 minutes, serve with thick spoonfuls of Chocolate Pearl Drip.