Healthy Matcha



Sharon, blogger at DelishPlan joined forces with Jessica from Desserts With Benefits to create these delicious Matcha Blondies. The two Texan girls used a Fusion (pressure) Cooker in this recipe. However, it’s odd that the cooking time for the fusion cooker was over 2 hrs, but only 35 mins in a conventional oven.

We have only included the oven method on this blog, however if you are curious to read more about the fusion cooker version you can find it HERE.

These Blondies are made with whole grain oat flour, matcha green tea, organic stevia, and all-natural erythritol. You can substitute the erythritol with any natural sweetener you prefer, though, like raw sugar or evaporated cane juice. We ended up adding white chocolate into the blondie. If you want to make it vegan, leave it out.

The blondies are soft, dense, and sweet. It’s full of matcha flavor and every bite has some white chocolate in it. We were so happy with how perfectly it turned out, not only in terms of the shape but the wonderful flavor and the right consistency!




1/2 cup (112g) Raw Cacao Butter, melted
3/4 cups (185g) Unsweetened Applesauce
1/3 cup Unsweetened Vanilla Almond Milk
3/4 cup (144g) Granulated Natural Erythritol
1 teaspoon Stevia Extract
1 tablespoon Vanilla Extract
1/2 teaspoon Double Acting Baking Powder
1/2 cup 120g Oat Flour
1/2 cup + 2 tablespoons (85g) Quinoa Flour (or Sweet White Sorghum Flour)
4 teaspoons Encha Culinary-grade Organic Japanese Matcha
1/4 teaspoon Salt
1 teaspoon Natural Butter Flavor
1/2 cup White Chocolate Chips, chopped (optional, omit if vegan)
More matcha powder for decorating

Prep Time: 15 min
Cooking Time: 35 min
Total Time: 50 min


Preheat the oven to 350 degrees Fahrenheit and line an 8×8″ brownie pan with parchment paper both ways.

In a small bowl, whisk together the oat flour, quinoa (or sorghum flour), matcha, baking powder and salt.

In a large bowl, whisk together the applesauce, erythritol, melted cacao butter, melted coconut oil, almond milk, vanilla extract, stevia extract and butter flavor.

Add the dry ingredients over the wet ingredients and whisk well.

Mix in the optional white chocolate chips, if using. Pour the mixture into the prepared pan.

Bake for 35 minutes, or until the center of the brownies spring back when tapped. Let cool, then slice and serve!