This Grain-Free Morning Matcha Loaf is a Paleo and gluten-free breakfast bread made with almond flour, coconut flour, coconut cream, and matcha green tea powder. It is softly spiced with cinnamon and nutmeg, naturally sweetened with maple syrup, and perfect for a calm morning treat.
It had been far too long since I baked a Paleo loaf, and having a reliable oven again made me want to get back into the kitchen. There is something so comforting about mixing a simple batter, sliding a loaf pan into the oven, and waiting for the whole house to smell warm and inviting.
After a long week of feeling under the weather and living mostly on chicken soup and tea, I finally started to feel like myself again. Naturally, the first thing I wanted to do was bake. Since tea had been such a constant part of the week, matcha felt like the perfect ingredient to use. That is how this Grain-Free Morning Matcha Loaf came together.
This loaf is soft, lightly sweet, and full of cozy flavor. The matcha gives it an earthy green tea note, while cinnamon and nutmeg add warmth. Almond flour and coconut flour keep the recipe grain-free and gluten-free, and coconut cream helps create a tender texture without using dairy.
It makes a lovely breakfast loaf, but it is not limited to the morning. A slice works well with tea, coffee, almond milk, coconut milk, or simply on its own as an afternoon snack. If you enjoy the flavor of matcha, this loaf is an easy way to bring it into a baked recipe without making anything complicated.
Matcha has become a regular staple in my kitchen. I love the flavor, and I also love the way it feels different from coffee for me personally. Coffee can sometimes feel too intense, while matcha feels smoother and more balanced. The flavor can be slightly bitter on its own, but in this loaf it blends beautifully with maple syrup, coconut cream, apple sauce, and warm spices.
If you are new to baking with matcha, culinary grade matcha green tea powder is a practical option because it is made for recipes like breads, cakes, cookies, and smoothies. One thing to keep in mind is that matcha baked goods can change color after baking. This loaf may look brighter green when it first comes out of the oven and then deepen into a darker green-brown shade as it sits. The flavor remains delicious.
This Paleo matcha loaf is also simple to prepare. The wet ingredients are whisked together in one bowl, the dry ingredients are mixed in another, and then everything is combined before baking. Because coconut flour absorbs a lot of moisture, the batter will be thicker than a traditional wheat-based quick bread batter. Smooth the top with a spatula before placing it in the oven so the loaf bakes evenly.
The finished loaf slices nicely once cooled and has a delicate crumb. It is lightly sweet rather than dessert-level sweet, which makes it especially good for breakfast. You can enjoy it plain, or pair it with a warm cup of matcha tea if you want an extra green tea moment.
If you are looking for a grain-free breakfast bread that feels a little different from the usual banana bread or pumpkin loaf, this matcha loaf is a great choice. It is gluten-free, Paleo-friendly, dairy-free, and made with wholesome ingredients while still feeling special enough for a slow weekend morning.
Grain-Free Morning Matcha Loaf (Paleo, GF)
Ingredients
- 1/4 cup maple syrup
- 1/4 cup coconut cream, use one without preservatives if possible
- a scant 1/2 cup unsweetened apple sauce
- 4 eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 Tbs organic matcha green tea powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
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Preheat the oven to 350 degrees. Line a 9 x 5 inch loaf pan with parchment paper or wax paper.
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In a medium bowl, whisk together the maple syrup and coconut cream. Add the apple sauce and whisk again. Add the eggs and whisk until the mixture is well combined.
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In a separate bowl, mix the almond flour, coconut flour, matcha green tea powder, baking soda, cinnamon, and nutmeg.
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Pour the dry ingredients into the wet ingredients and mix until fully incorporated.
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Transfer the batter to the prepared loaf pan. Smooth and even out the top with a spatula.
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Bake for 37 to 40 minutes, or until the center is set and the loaf is cooked through.
Nutrition
Carbohydrates: 13g
Protein: 6g
Fat: 10g
Saturated Fat: 4g
Fiber: 4g
Sugar: 7g
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
