Mug Cake Recipes

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Recently I have seen mug cakes popping up on Instagram and thought these could be an alternative for breakfast to the smoothie, as its getting a lot colder here now in the mornings. I like mug cakes as they are super quick to make,high protein,  low carb, gluten and refined sugar free.

I have been experimenting and tried a few different ingredient combinations and below are my favourites, however I encourage you to experiment yourself.

Banana Mugcake

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Ingredients: 1 ripe banana, 1 egg, 2 tbsp. coconut flour, 1 tsp baking powder, 1 to2 tbsp coconut milk.

In a bowl mash half a banana, then add the whisked egg, and stir.  Add the coconut flour, baking powder and coconut milk an stir until all combined.

Tip  the mixture into a mug and microwave for 3 minutes on high.

I  serve mine cut in half with the other half of the banana sliced up with a drizzle of honey or maple syrup.

Raspberry & Cocao Protein Mug Cake

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Ingredients: 1/4 cup raspberries, 1 large egg, 2 tbsp coconut flour, half scoop Nuzest chocolate protein powder,1 tsp cocao powder 2 to 3 tbsp coconut milk.

In a bowel whisk the egg, then add all  the ingredients and stir until all combined. Pour into a mug and microwave for 3 minutes on high.

I  hope you like the above recipes, with regard to  the coconut milk  add enough so  its the consistency of cake batter.

Enjoy

Sarah x

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Raw Chocolate & Salted Caramel Bites

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My sister in law made these for Easter and I thought they were delicious.  She kindly shared the recipe, so I had a go at making them today.

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This will make 12 bites

Ingredients for the chocolate part: 1/4 cup cacao butter, 1/2 cup coconut oil, 1/2 raw cacao powder, 2 tbsp maple syrup, 1 tsp vanilla extract.  Filling: 3 tbsp cashew butter, 2 tsp maple syrup, 1/4 tsp sea salt.

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1. Melt the cacao butter and coconut oil over a low heat, then add the cacao powder, maple syrup vanilla extract and whisk until smooth.

2. Spoon in a teaspoon of chocolate into mini cupcake cases and leave in the freezer for 10 minutes.

3. neanwhile, to make the caramel filling, place the cashew butter, maple syrup and sea salt in a bowl and mix well.  Roll into 12 small balls.

4. Remove the chocolate cases from the freezer and place a ball in each case then spoon over the remaining chocolate to fill the cases.

set in the fridge for 1 hour. Store in a airtight container in the fridge and eat within 5 days.

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Enjoy

Sarah x