Kuwacha is mulberry leaf tea. It has been traditionally drunk in Japan for many years for its health benefits being rich in calcium, iron, magnesium and zinc. The most interesting compound in kuwacha is DNJ which has shown to inhibit intestinal glucose absorption and accelerate hepatic glucose metabolism, hence it maybe helpful for people with diabetes.
Kuwa (桑) is Japanese for mulberry and Matcha (抹茶) is Japanese for powdered tea. Clearspring Organic have a brand new tea added to their extensive range of products “Kuwa Matcha”. In fact their Kuwa matcha is the first naturally caffeine-free matcha in the U.K. Just like traditional Matcha, Kuwa Matcha is a vibrant green, finely ground powder which has been widely enjoyed in Japan for centuries. It is made using the finest organic and sustainably grown mulberry leaves from Kagoshima Japan. Kagoshima has volcanic soil and a humid climate making it ideal growing conditions for the mulberry plants. Once harvested the leaves are steamed, dried and ground into a fine powder which is just as versatile and delicious as traditional Matcha. The powder is not only delicious for a caffeine-free hot drink or lattes but is perfect for smoothies.
So with that in mind I decided to bake with it much like you would do if you were using regular matcha.
I decided to take my matcha biscotti recipe one step further and used buckwheat flour as a naturally gluten-free alternative. Buckwheat is not related to wheat despite its name and has been grown for centuries as a nutritious staple food. Originally from Central Asia it is actually related to rhubarb and sorrel, has high levels of fibre and is a good source of protein. You may be familiar with soba noodles a thin noodle enjoyed in Japan made from buckwheat. The seed of the plant has a triangular inner groat and a dark outer hull, after the hull is removed it gets processed into flour. This flour has a mildly sweet, nutty and earthy taste similar to wholewheat flour. I thought using the Kuwa matcha which has tasting notes smooth savoury sweet hay- with honeyed notes, would be great to use in baking as the Japanese suggestion of food pairing with drinking the kuwacha is cookies.
Recipe for Kuwa Matcha Buckwheat Biscotti
Preheat your oven to 180 fan assisted and line a baking sheet with parchment paper.
In one bowl add:
1 and 1/2 cup of organic buckwheat flour (I used Doves Farm)
2 tablespoons of already sifted Kuwa matcha
2 teaspoons of baking powder
A handful of sliced blanched almonds
In another bowl add:
2 tablespoons of apple purée (check out Clearspring fruit purées)
1/2 cup of unrefined sugar
1/4 cup of melted coconut butter
1 teaspoon of almond essence
1-2 tablespoons of water (added later if needed)
Add the wet mixture to the dry to form a dough use your hands to work the dough together adding a little water if needed but don’t make your dough wet.
Form into a log and flatten to an oval about one inch thick.
Bake in the oven until golden then take out and leave to cool completely ( if you don’t it will crumble when you cut it)
Cut into slices using a sharp knife and turn onto their sides and bake again for a further ten mins in a cooler oven about 150. Take them out and flip them again for a further ten minutes.
Take out the oven and leave to cool completely before storing .
Enjoy with a delicious Kuwa matcha latte.
You can also make this recipe with regular matcha and Clearspring do a great Premium grade matcha green tea powder which is perfect for culinary use from baking and smoothies to ice cream it is made from organic tea leaves grown in the hills of Uji.
I also have a promo code you can use against anything on the Clearspring website to get a one time 15% off on your purchase use tokyopony15 at the check out. You can find the link to the Clearspring website at the bottom or side of the page depending on your browser.