Baking Bliss

"Eat The Rainbow" Macaroons

Matcha Chai Eat The Rainbow Macaroons

Makes 16 Ingredients: 



  • 1 tbsp of honey
  • 100g of almond meal
  • 2 egg whites
  • 2 tsp Change Chai Organic Matcha Chai
  • 2 tsp Beetroot powder
  • 2 tsp Turmeric 


  • 2 egg whites
  • 1 drop of lemon juice 

Sugar Syrup:

  • 2 tbsp of coconut sugar
  • 3 tbsp of water 


  • 100g of roasted cashew
  • 50ml coconut milk
  • 2 tbsp of cacao powder 

1) Heat the oven to 170°c, place the baking tray inside the oven

2) Combine the honey, almond meal and egg whites from the paste mixture, once thoroughly combined split into 3

3) In each portion of the paste mixture add the colouring agent of your choice, Beetroot powder in one, turmeric in the other and Matcha Chai in the last. Combine thoroughly.

4) Now its time to make the sugar syrup, heat the ingredients in a pan until the sugar starts to thicken, be sure not to burn the sugar. Keep on a low heat and stir when needed.

5) Meanwhile beat the egg whites and lemon juice until soft peaks are formed.

6) Once the sugar syrup is thickened, pour into the meringue mixture and beat until well combined. The egg mixtures will turn a golden brown at this point.

7) Now split the egg mixture into 3 and mix with each individual paste so you have 3 separate meringue mixtures.

8) Remove the baking tray from the oven, and carefully spoon or use a pipping bag to place the individual macaroons on to the baking tray.

9) Once all the mixture is on the baking tray, place in the oven for 8 minutes.

10) Meanwhile, make the cashew filling.

11) Blend the cashew nuts until an oily smooth, butter like mixture has formed. Add the milk and cacao and continue blending until desired consistency is formed.

12) When the macaroons are finished cooking take them out of the oven and let them cool, then smother in the filling mixture and stack so each macaroon has a bottom and a top of meringue.

And voila! Now enjoy with a cup of tea and see how long they can last!

Spiced Coconut & Matcha Hot Cross Buns

Match Chai Hot Cross Buns

Makes 6


  • 300g Spelt Flour
  • 6 tbsp Coconut Sugar
  • 2tsp Dried Yeast
  • Pinch of Pink Salt
  • 4tsp Change Chai’s Matcha Green Tea Chai
  • 150ml Coconut Milk
  • 30g Coconut Oil 2 Eggs
  • 75g Cacao Nibs


  • 50g Spelt Flour 20g Coconut Milk
  • 1 tbsp Honey
  • 1tsp Cinnamon


1) Place the flour, sugar, yeast, matcha and salt in a bowl
2) Whisk together the eggs, coconut oil, coconut milk until well combined and then pour

into the dried mixture
3) Mix well and tip in the cacao nibs
4) When mixed thoroughly, place in an oiled bowl and cover with cling film for an hour

until the mixture has risen slightly
5) Now remove the sticky dough and knead, you will need plenty of flour on a board and

your fingers! Do this for 5 minutes until the mixture becomes smooth and holds it shape. 6) Create 6 balls and place on a lined baking tray to sit for a further 30 mins, you’ll notice

that the buns will rise again slightly during this time.
7) Now it’s time to make your crosses, combine all ingredients and roll into sausages and

place on top of the buns. (Until you’re used to doing this you may find it a little tricky,

using your fingers to help spread the crosses is fine if it helps you)
8) Now place in the oven at 180°C for 15mins until they become golden 9) Slice in half and smother with my Chia Seed Jam! (recipe here)

Store in an airtight container and toast each time you wish to eat them.

Bare Nude Tip: If you have some cashew nuts to hand, make some cashew nut butter by blending until smooth, and serve along side for some extra indulgence!


Matcha Chai Chocky Bricks

Matcha ChaI Chocky Bricks



Chocolate top: 

  • 100g cacao butter
  • 75g cacao powder
  • 1 1/2 tbsp of honey pinch of sea salt


  • 1 1/2 tsp of Change Chai Green Tea Matcha Chai!
  • 85g of roasted cashew nuts
  • 85g of roasted hazelnuts
  • 15 medjool dates
  • 4 tbsp of coconut oil
  • 2 tbsp of honey


  1. Combine all base ingredients together in a blender until a crumbly consistency has formed
  1. Line a tupperware box with baking paper and press the base mixture firmly into the box, making sure the mixture is flat and evenly spread, freeze for 2 hours

  2. Now time to make the chocolate top, melt the cacao butter in a baine marie over a pan of boiling water, once melted add the cacao powder, honey and salt

  1. Blend the chocolate mixture until velvety and pour over the base mixture 

  2. Place back in the freezer for 30 mins 

  3. Refrigerate and slice to desired size 

Store in an airtight container in the fridge, will last for as long as you can resist!