Mug O’ Cake: Gluten-Free, Dairy-Free, Sugar-Free

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Shalom Y’all,

As I am low-carbing, I wanted to have my own Mug O’Cake. Here’s what I do:

• 2 Tablespoons organic golden flax meal, freshly ground
• 1/2 teaspoon baking powder
• 1 teaspoon stevia extract (or to taste – each brand is different)
• 2 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• 1 large organic egg
• 3 Tablespoons organic virgin coconut oil, melted
• 2 Tablespoons water

In a 4 cup measuring cup, place all the dry ingredients and whisk together with a fork or small whisk.

Add in wet ingredients and whisk briskly to fully incorporate ingredients until smooth.

Microwave:

Use glass measuring cup, or any microwave-safe 16 ounce cup container. I like to use over-sized (16-ounce) coffee mugs. Microwave uncovered on HI for 2 minutes. Let cool 5 minutes. Serve in mug.

NuWave Infrared Oven:

Place batter in a 16-ounce oven-proof mug or bowl (I use French Soup bowls). Place rack in 1-inch position.

Bake on HI for 15 minutes. Let cool 5 minutes. Serve in bowl.

Enjoy!!

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