Recipe of the week

Sunderland Echo - - Shaping Up -

I tried a mug cake for the first time a cou­ple of weeks ago, and it cer­tainly won’t be the last time.

IN­GRE­DI­ENTS: Two ta­ble­spoons al­mond or co­conut flour;

Two ta­ble­spoons peanut but­ter (100% peanuts);

Two ta­ble­spoons unsweet­ened al­mond milk;

One ta­ble­spoon maple syrup or honey;

A quar­ter tea­spoon of bak­ing pow­der;

A half tea­spoon of pure vanilla ex­tract;

Dark choco­late chips for top­ping.

DI­REC­TIONS: 1. Add all in­gre­di­ents ex­cept the choco­late chips to a mi­crowave-safe mug.

Use a fork to stir to­gether un­til com­bined.

It­might­seem­lumpy­at­first but keep stir­ring and it’ll re­sem­ble cake bat­ter in no time!

2. Mi­crowaveon­high­until the cake has risen and springs back slightly when you poke it, 45 to 60 sec­onds.

If it’s not done af­ter 60 sec­onds, try cook­ing in 15-sec­ond in­ter­vals un­til done.

To bake in the oven, heat oven to 190 de­grees and place bat­ter in an oven-safe ramekin or oven-safe mug.

Bake un­til domed and the top springs back when you poke it, 15 to 20 min­utes.

3. Top with choco­late chips and en­joy straight away.

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