“Melting Moments: An Enchanting Paleo Japanese Mochi Dessert”
This search summary focuses on a unique and visually stunning paleo Japanese mochi dessert recipe that combines traditional flavors with modern dietary restrictions. The title and description emphasize the recipe's appeal and fusion of flavors, while the ingredients and instructions guide users through a delightful culinary experience.
Allergens
None
Ingredients
- 1 cup almond flour
- 2 cups coconut flour
- 1/2 cup tapioca starch
- 3 large egg yolks
- 4 tbsp pure maple syrup
- 1/2 tsp sea salt
- 1 cup full
- fat coconut milk
- 2 tsp matcha green tea powder
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil
- 1/4 cup toasted sesame seeds
- 1 cup fresh raspberries
Instructions
- In a large bowl, whisk together almond flour, coconut flour, and tapioca starch until well combined. Set aside.
- In another bowl, beat egg yolks and maple syrup together until smooth.
- Add the dry ingredients to the wet mixture, alternating with coconut milk, ending with the dry ingredients. Mix until a dough forms.
- Stir in matcha green tea powder, vanilla extract, and melted coconut oil. Fold in toasted sesame seeds and raspberries. Cover and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using an ice cream scoop or your hands, shape the dough into small, round balls. Place them on the prepared baking sheet, leaving about 2 inches between each ball.
- Bake for 18 20 minutes, or until golden brown. Allow to cool slightly before transferring to a wire rack to cool completely.
Chef’s Insight
This recipe is an elegant fusion of Japanese flavors and Paleo principles that highlights the versatility and deliciousness of Paleo-friendly ingredients.
Notes
The combination of matcha green tea powder, toasted sesame seeds, and fresh raspberries adds depth to the flavor profile while maintaining its Paleo-friendly nature.