Mini Matcha Pineapple Cakes with Date Glaze


I used six mini tart pans with removable bottoms. To use a different pan just adjust the baking time.

In a food processor pulse 1/2 cup of oatmeal until it’s mostly smooth.
Add 1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon matcha powder
2 tablespoons of brown sugar

Pulse these dry ingredients until they are blended, then add
1 egg
3 tablespoons of Greek yogurt
1 cup fresh pineapple cut into small chunks

Process this until it becomes a smooth cake batter, scrape the sides as needed.

Pour the mixture into prepared (non-stick spray) pans. Bake at 350 degrees for 15 minutes.

While they are baking prepare the date glaze. In a small drink mixer combine about 10 dates, the remainder of the Greek yogurt (about 3 tablespoons), and 2 tablespoons of milk (dairy, almond, soy, etc.). Mix until the dates are chopped and the mixture is well blended. You may need to add more milk.

After the cakes cool take them out of the pan and top them with the date glaze, they are best when served warm although with the pineapple they stay moist for quite a while. The tablespoon of matcha gives them a very mild green tea flavor, to intensify that flavor add more matcha powder. You can experiment with other fruits, just adjust the sugar as needed. I think I’ll try lemon matcha cakes with a lemon glaze next time!

Until next time… Release YOUR Bon Vivant and Savor Your Life!


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