The amazing Niki from _sweetfoodielife has always made such beautiful matcha creations and we are lucky enough for her to share her recipe with us!

Meet Niki:

Hi, I am Niki, an aspiring pastry chef / food photographer. I love desserts and want to share it with my friends and family. Only problem is, a handful of my friends are vegan or lactose-intolerant. So I started creating vegan and dairy-free desserts. Also started taking photos of them to share with more people. And now it has all become my passion. Hopefully in five years, I will be able to open a small cafe / studio to sell some delicious goodies as well as taking photos of them in my own style ❤️

Find more on her instagram here

"First attempt at making swirl bread!! So much fun and so happy to see the results 🙌🏻 Even though the swirl is not exactly perfect but I am happy about it 🥰

Ingredients used
400g high grade flour
150g warm water
150g @almondbreezenz unsweetened almond milk (or any dairy free milk)
6g instant active yeast
12-16g sugar
2g salt
30g oil or melted dairy free butter

Matcha paste
6-8g @thea.nz matcha powder
15ml water

Mix Warm water, almond milk in a big bowl first then sprinkle yeast on top and stir till dissolved. Then add rest of the ingredients in (except the matcha paste) Mixing together by a wooden spoon till just combined. Cover and rest for 20mins. Add oil in then knead the dough for about 2-3mins. Divide the dough in half in separate bowl. Add matcha paste into one of the bowl and knead till combined. Cover both for an hours.

Knead both dough again to let the bubble out and then cover for further 10mins. Roll out both dough separately to a long rectangular shape. Then put the matcha dough on top of the plain dough. Roll and shape. Put it in the loaf tin leave in the over with a plate of hot water at the bottom and proof for about 50-60mins.

Oven at 185-190 degree Celsius. Thinly brush over egg wash on top and bake for about 30-32mins. Slightly Crunchy on the top and soft fluffy inside! "