Buckwheat Matcha Balls Recipe

I love everything matcha. Matcha noodles, matcha cakes, matcha frappucino, matcha truffles, list keeps going. I really love its vibrant colour! Today I want to share with you the recipe for buckwheat matcha balls. Buckwheat is easy to prepare, tasty and inexpensive. Despite the name, it’s not a type of wheat. Plus it’s gluten free. It’s rich in trace minerals, a good source of B vitamins, and is high in fibre.

Buckwheat has a strong nutty flavour. You can toast it before cooking for a nuttier taste. I mix matcha powder with hot water to bring out its flavour.

These matcha balls are gluten free, dairy free and refined sugar free. Plus no baking needed!

I had these as part of my breakfast as shown in the photo. It’s so fun to eat it this way!

Ingredients

1 cup buckwheat groats

¼ cup white sesame seeds

¼ cup black sesame seeds

¼ cup almonds

¼ cup almond meals

Tbsp matcha powder

20 pitted dates

Pinch of salt

For dusting

Matcha powder (optional)

Icing sugar (optional)

Method

1. Cook buckwheat groats with 1 ½ cups water. Add in pitted dates and cook until soft.
2. Toast sesame seeds.
3. Mix matcha powder with 2 Tbsp hot water.
4. Mix all of the ingredients using a food processor. Make sure the mixture is sticky and holds together.
5. Keep the mixture in the fridge.
6. Shape into balls using a small ice cream scoop. Mix the matcha powder with icing sugar and roll the balls in the mixture (I didn’t use icing sugar). Otherwise, you can ignore dusting it.
7. Enjoy!

by Lismi Wong