Healthy Matcha Takoyaki Dessert– Gluten-free, Low carb
Equipment
- takoyaki maker
- takoyaki poking sticks
- chopsticks
Ingredients
Ingredients for Batter
- 24 whole almonds alternatively, try using almond flour or almond meal
- 3 teaspoon coconut flour 3 heaping teaspoons
- 3 free-range eggs
- 2 pinches sea salt
- 2 teaspoon matcha
Ingredient for Filling
- ½ banana
Ingredient for Cooking
- extra virgin coconut oil enough to coat pan
Topping/ Decoration
- 1-2 teaspoon matcha
- 1 piece dark chocolate
Instructions
Prep batter
- Chop almonds into a powder.
- Put the chopped almonds, coconut flour, and salt in a bowl. Mix.
- Add eggs and mix until smooth with a fork or whisk.
- Add matcha to batter and mix well.
Prepare takoyaki filling
- Slice banana into thin slices or dice into small chunks.
Cooking
- Coat the interior of circular mold with coconut oil. Put a small scoop of coconut oil inside each mold that you will use. *
- Turn on takoyaki maker until the coconut oil inside each takoyaki mold melts (about 1 minute).*
- With a teaspoon, scoop batter into circular molds until it's almost even with the edges.
- Add slices or chunks of banana on top of the batter and press down with a small spoon or chopsticks.*
- Then, cover the banana filling with a thin layer of batter. (This is optional.)
- After about 1-2 minutes, poke takoyaki all the way to the bottom with a takoyaki stick and gently move it sideways to see if they're ready to turn.
- Once you've flipped a takoyaki ball, use takoyaki sticks or chopsticks to sweep any undercooked batter into the mold underneath the takoyaki ball.
- Turn takoyaki onto different sides until they form into ball shapes.
- Once the green becomes light golden brown, poke sticks into balls to remove them from the circular molds.
Topping
- Spread matcha powder on a plate. Roll each takoyaki ball in the matcha until completely covered.
- Melt chocolate inside one of the circular molds on the takoyaki maker. Once melted, sprinkle on top of takoyaki using a chopstick.
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