My wonderful daughter taught me a “trick” this morning. It turned my muffin in a mug into a more cake-like muffin. YUM-O!
Since I am all out of almond flour at the moment, I was going to have to use only flaxseed. The usual recipe in Trim Healthy Mama calls for 1-1/2 T of almond flour and 1-1/2 T of flaxseed. My daughter told me to put the flaxseed in our coffee grinder. She said it would make a more cake-like consistency. And… girl! Was she right!!!
My ordinary muffin in a mug turned out to taste like a decadent dark chocolate cake. Well… I just then had to add strawberries and light whipped cream.
Dessert for breakfast… LOVE IT!
Here’s the recipe:
1 beaten egg
1 T cocoa (I like Hersey’s Dark and I used a rounded tablespoon. I’m sure the more you use the darker the flavor)
1/2 tsp aluminum free baking powder
1/4 tsp NuNaturals Stevia Powder
1 T coconut oil (I like the oil that doesn’t taste like coconut.)
Grind flaxseed in coffee grinder.
Beat one egg in coffee mug. Add 3 heaping tablespoons of grinded flaxseed. Then add remaining ingredients. Stir vigorously until mixed well.
Put in microwave for one minute.
Turn over and dump on plate or dive right in with fork.