Confession time – it has been a whole month since I have
put finger to key board and created a blog piece. Yep – I am a little ashamed
of myself! I love blogging /rambling / chatting to you all so please know it
hasn’t been my choice to abandon the blog (though it seems to have fended for
itself quite well – all my blog post views have shot through the roof so happy
days!!) Life, as it does, has come zooming in at a million miles an hour and
the only typing I have been doing is uni work – sob! The good news is it has
paid off and I passed my first term with a first, plus it is now the Christmas holidays
so I am able to get into full on
blogging mode again, which incidentally is my happy place, win win. To make up
for my disappearing act I am gifting you gorgeous lot the secret recipe for my
vegan, gluten free, CLEAN EATING (oh yeah!!) chocolate mug cake. Please don’t lick
the page……
Chocolate
Mug Cake – serves 1
•1 medium ripe banana - mashed
•2 tablespoons
Choc Shot (liquid chocolate made from fruit)
•2 tablespoons
coconut sugar
•½ teaspoon
vanilla extract
•2 tablespoons
almond milk
•3 tablespoons
rice flour
•½ teaspoon baking
soda
•2 tablespoon dark
chocolate chips
How To -
1.In a large mug mash the banana up as much as you can so
there are no large lumps visible.
2.Add in the choc
shot (liquid chocolate), sugar, vanilla
extract and almond milk and mix everything together.
3.Add in the flour
and baking soda, give everything a good mix to make sure everything is well
combined.
4.My microwave is
800 watt power and I found the perfect amount of time was 2 minutes and 45
seconds on full power.
5.Start with 2
minutes on full power in your microwave then test your cake it should be firm
to the touch with a little spring in it. If not give it another 15 seconds and
test again.
6.One cooked let
it stand for 1 minute before topping with oatly vegan cream and eating. Enjoy!
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