Just a few minutes is all it takes to bake this nutty, moist, honey-sweetened raspberry almond mug cake.
Happy Labor Day! Hopefully you’re resting & recharging like the day was intended for. Unfortunately, the Hungryman is working today…one of the “perks” of working at a hospital. As for me, I’ll be spending the day in the kitchen doing some sponsored recipe development, which I shall share with you soon. The cooking/experimenting part = fun // dishes and clean up = labor. So I shall be laboring for several hours today. Then it’s quality time spent with this lil’ guy who’s been unusually needy.
He does a marvelous job (sometimes too good) of keeping me company. In all honesty, though, I’ve been in a bit of a funk lately and have resorted to being a loner. Hopefully I’ll snap out of it soon, but in the meanwhile, I tell ya, my sweet cravings have gone out of control! Perhaps it’s my body’s intuitive way of trying to pick me back up. Most of the time I can brush off my sweet tooth, but its status has been escalated to an absolute necessity.
Since it’s just been me, myself, and I lately, a single serving of anything has been a beautiful thing. While I love to bake biscotti, cookies, brownies, or what have you, not only does it take time and effort (not to mention the dishes that pile up), but self-control becomes nearly impossible.
The solution? Mug cakes! Those cups with handles aren’t just for drinking anymore. Simply pour all the ingredients into the mug, mix, and microwave for about 2 minutes. (Near) Instant gratification at its best ;). I decided to make this gluten-free by using almond flour since people have been asking me more and more for gf recipes. I truly love baking with almond flour and all its nutty gloriousness and am going to start experimenting with other gf flours, like chickpea, brown rice, and hazelnut.
This is also a very versatile recipe as you can play around with the ingredients in so many ways. I’ve tried it with green tea powder, vanilla extract, blueberries, unsweetened shredded coconut…Swoon!
You can choose to add more sweetener or top with some powdered sugar at the very end, but I feel that the amount of honey I added was just enough – not overly sweet, allowing the nutty flavor of the flour to shine through.
Mug cake and me. This is the beginning of a delicious relationship. Let’s get better acquainted, shall we?
- 1 Tablespoon butter
- 1 egg
- 2 Tablespoons honey
- 1 Tablespoon almond milk
- 5 Tablespoons almond flour
- ¼ teaspoon green tea powder (optional)
- ½ teaspoon baking powder
- 7 fresh raspberries
- Melt butter in microwave for about 20 seconds.
- In a small mug, add in order: egg, honey, almond milk, almond flour, green tea powder, baking powder, and melted butter.
- Carefully stir in raspberries with a spoon.
- Microwave for about 1 minute 50 seconds.
P.S Don’t forget to enter for a chance to win a copy of the “Mason Salads and More” cookbook! The giveaway ends this Sunday.
Prepare healthy lunches in mason jars for the whole week at one time with the layering tips discussed in the book.