EASY MATCHA DONUTS

Makes 9

YOU’LL NEED

For the donuts

  • 1 cup plain flour
  • ⅓ cup almond meal
  • ⅓ cup caster sugar
  • 1½ tsp Being Co. Premium Matcha
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • Pinch of sea salt
  • 1 egg
  • ⅓ cup almond milk
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup

For the matcha glaze

  • 100 g white chocolate
  • 1 tsp Being Co. Premium Matcha
  • 1 tbsp coconut oil

To finish

  • Desiccated coconut
  • Cacao nibs
  • Being Co. Ceremonial Matcha, for dusting

MAKE IT

1. Prepare your oven
Preheat oven to 180°C fan-forced. Lightly grease a 9-hole donut pan.

2. Mix the dry ingredients
Add the flour, almond meal, sugar, matcha, baking powder, bicarbonate of soda and salt to a bowl. Whisk to combine.

3. Add the wet ingredients
In a separate bowl, whisk together the egg, almond milk, melted coconut oil, vanilla and maple syrup.

4. Bring it together
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Don't overmix.

5. Bake
Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.

Bake for 10–12 minutes, or until lightly golden and a skewer comes out clean.

Allow to cool completely before glazing.

6. Make the matcha glaze
Gently melt the white chocolate and coconut oil together. Remove from the heat and whisk in the matcha until smooth and glossy.

7. Glaze & decorate
Dip the tops of the donuts into the matcha glaze. Finish with a sprinkle of coconut, cacao nibs or a light dusting of matcha.

8. Let them set
Place on a wire rack and allow the glaze to set for a few minutes.

YOUR MATCHA. YOUR RITUAL. YOUR WAY.

Being Co. tip: Try a mix of finishes — some with matcha dust, some with coconut and some with a delicate white chocolate drizzle. They look beautiful served together.

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