Recipe of the week
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.