This recipe is courtesy of certified tea sommelier Raelene Gannon and was adapted from her new book, tea from cup to plate.
Gannon details the different kinds of tea in her book, which divides the recipes into sections by types. Green tea, she writes, is produced mostly in China and Japan, but that is changing and now India, Vietnam, Bolivia and others are also producers. Gannon notes this is due to the rising popularity of grean tea for its taste and health benefits (green tea has been show to be high in polyphenols, which are recognized antioxidants that assist in protecting us from disease). That being said, she notes there is no “conclusive industry statement about the health benefits of green tea.”
Gannon will be sharing her expertise at the upcoming Women in Food Industry Management event on Feb. 25, and as part of a “Trending Now” dinner series hosted by George Brown College that will incorporate tea into each recipe of a four-course menu (both events are in the Toronto area).
- 2 tbsp (30 ml) loose tea (sencha or green tea of your choice)
- 1/2 cup (125 ml) boiling water
- 1 cup (250 ml) quick cooking oatmeal
- 2/3 cup (160 ml) medium-cut unsweetened coconut
- 1/2 cup (125 ml) almond butter
- 2 tbsp (30 ml) chia seeds
- 1/2 cup (125 ml) semi-sweet mini-chocolate chips
- 1/3 cup (80 ml) honey
- 2 tbsp (30 ml) flaxseeds
- To make the tea concentrate, put the tea leaves in a small bowl and pour the boiling water over them. Let steep for two minutes, and then strain, reserving 2 tbsp (30 ml) of the liquid.
- To make the protein balls, put the oatmeal, coconut, almond butter, chocolate chips, honey, flaxseeds, chia seeds, and tea concentrate in a medium bowl and mix thoroughly. Cover with plastic wrap and place in the refrigerator to firm up for at least an hour.
- Using a small 2 tsp (10 ml) cookie scoop, scoop balls and place them into medium candy cups. Store in an airtight container in the refrigerator for one week – if they last that long!