When you living the bachelorette life, you realize that baking a cake no matter how much you craving it, is a bad idea, Why you may ask?
Well only because if you anything like me, you’ll understand the struggle of “oh I’ll just have one slice’” Yeah, right!
Half a cake later and the “oh my word, why did I eat all that cake.”
To the hating myself for the rest of the day, only to wake the next day and repeat the whole process. Because, hey! It’s going to go to waste if you don’t!
Okay Okay, enough with this pity party. Lets honest, occasionally we should be allowed to bake a cake and eat it to. However, for every other day there is the humble mug cake.
This little gem of a creation changes lives! It curbs the craving, while staying relatively healthy if you want to.
I’ll be doing a series of mug cake recipes, I really do think they genius and because why not!
This weeks mug cake is a healthy one, I feel like its more of a muffin and really yummy for breakfast.
Nut Butter Spiced Mug Muffin
Gluten free & Vegan
3 Tablespoons almond/coconut milk
1 Tablespoon Grapeseed oil or melted coconut oil
1 Tablespoon Organic sugar
3 Tablespoons Gluten free cake flour
1 Tablespoon Coconut Flour
¼ Teaspoon Baking Powder
½ Teaspoon Mixed Spices (cinnamon, cardamom, nutmeg, ginger)
1 Tablespoon Oats
1 Tablespoon Nut butter (whatever your preference)
In a mug combine wet ingredients (excluding nut butter), mix well.
Add dry ingredients, and mix thoroughly.
Add the tablespoon of nut butter to the center of the batter.
When you ready, pop the mug in the microwave. Make sure your power is on high and cook for 2 – 3 minutes. Stop at 1 minute intervals to check on the muffin. When the surface has a spongey feel its ready.
What a way to start the day.