Matcha has been pretty new to me this year mainly because about three years ago I decided to cut out caffeine entirely and was always a tad nervous to try it out again. Since I have a history of panic attacks and anxiety I learned that caffeine is one of those items that sometimes triggers those anxious feelings to occur.   
   However, when one of my good friends Antonella started a company (yourlixir) with her business partner, that sells the best grade of matcha you can get, I had to try a little bit out. She also assured me that matcha doesnt give you that jittery feeling that regular coffee tends to do, but is a more focused calm energy. She was completely right! I use just a tsp in some warm water and add it to my favorite nut milk and its so yummy and gives me just enough fuel for that afternoon slump.
   I love it so much I started to incorporate it into my baking! Is there a better way to start than Donuts?! If I could have a donut a day for breakfast I would be a happy gal. I LOVE sweets and especially love something a little sweet over savory in the morning.  However, having Dunkin Donuts every day may not be the best choice in terms of your waistline and overall health.
    So...... try subbing in these yummy coconut vegan matcha donuts. I love making these on a Sunday and having them for a quick breakfast on the go during the week, or even in the afternoons as a snack with a cup of tea. These donuts are vegan, gluten and dairy free and insanely delicious! 
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If you decide to remake please tag me in your photos! @stephi.paige
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Ingredients:
Donuts:
1/8c coconut oil (melted)
1/2c + 3 tbsp almond milk
1 tbsp ACV
6 tbsp @thedatelady  (or can sub in honey/maple syrup)
1 tsp vanilla extract 
2/3 cup of almond flour
2/3 cup of cassava flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp @yourlixir matcha powder

Glaze:
1 tbsp coconut oil melted
2 tbsp @thedateladysyrup (or sub honey/maple)
1/4 tsp matcha powder
Shredded coconut to sprinkle on top

Directions:
1.) Preheat oven to 350 degrees.
2.) Mix wet ingredients in a bowl. Slowly add in the dry ingredients, and mix well.
3.)Add to donut pan (I use silicon donut holders so I don’t have to spray the bottoms).
4.)Bake for 20 min. Take out and let cool on a rack.
5.)For the glaze melt the coconut oil and add rest of ingredients. While the donuts are still warm dip each one into the glaze and top with coconut (or any topping you choose!) let them completely cool before storing .

​Enjoy! 

Vegan cookies are a struggle to make for me. I am not vegan, but love using the least amount of ingredients possible, so leaving out some eggs in a recipe does just that. I was skeptical at first because these cookies took a million trys to get just right, but once I did, I might even say these are my best cookies yet! 

They are crispy on the outside, gooey on the inside, and crumble just the right amount. Even non health advocates approve! (If ever I want to please a crowd with my recipes I usually have my brother try them out because he is my harshest critic. (he went in for seconds!)

Okay, Okay...Lets get to the recipe and ingredients needed. Just 7 Simple ingredients here, (that includes the baking powder and soda!). I have my favorite brands but always can sub out for what brands work for you or what you have in the pantry. 

Once the cookies are done cooking, make sure to let them cool for at least 30 minutes before transferring onto a cooling rack. Your kitchen will be smelling amazing, so this will be hard, but try and resist! (the cookies will fall a part if messed with right out of the oven.
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After the cookies cool, then you can go ahead and drizzle your chocolate on top. Leave the cookies out for about an hour or so and the chocolate will harden.
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Recipe Details:
Ingredients:
1 1/2 cups of Bobs Red Mill Almond Flour (my fav brand)
1 tsp baking powder
1/4 tsp baking soda
1/4 cup almond butter (creamy) + 1 tbsp (for melting in with your melted chocolate drizzle)
1/4 cup melted coconut oil
1/4 cup maple syrup
1 eating evolved chocolate bar (1/2 bar chopped in chunks for inside the other half for melting on top)

Directions: (serves 10-12)

1.) Preheat oven to 375 and line a baking sheet with parchment paper (dont spray)
2.)combine all wet ingredients in a bowl, and then add your dry ingredients. (make sure you leave 1 tbsp of almond butter aside)
3.) fold in half the chocolate bar (after its chopped in chunks). can easily sub in chocolate chips of your choice here)
4.) take 1-2 tbsp of batter and roll into balls and place on a lined baking sheet (leave room between each one since they will expand). 
5.) Bake for 15min. Then let cool for 30min before touching....DO NOT TOUCH before 30min!
6.) Transfer cookies onto a wire rack or another piece of parchment paper and drizzle with melted chocolate (just place tbsp of almond butter with your half chocolate bar in the microwave and heat up for 30 second intervals stirring in between) do not over microwave or chocolate will burn.:)
7.) drizzle on top of cookies with a spoon and let them sit out for an hour so chocolate hardens.

Make sure to save one or two for yourself, these will go fast!

​If you make these please remember to tag me on instagram @stephi.paige so I can see your recreations! <3