ALMOND & SPICE MUG CAKE

Day 5 of this round of the 21-Day Sugar Detox and going strong. 

Woke up with a slight craving for sweets so I chose to use half of my allotted banana to make a yummy mug cake.  Topping it with almonds and healthy fats keeps me satisfied until lunch time without any carb crash.

I'm madly in love with mug cakes. They're just so fun to make, minimal dishwashing (which I repeat over and over again) and only require a few ingredients.   It's lazy man "baking", but I'm ok with that!


For more 21DSD recipes, visit my 21-Day Sugar Detox Recipes page.

INGREDIENTS:

Mug Cake

• 1/2 green-tipped banana, pureed
• 3 Tbsp coconut milk
• 2 Tbsp coconut flour
• 1/2 tsp baking powder
• 1 Egg
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground clove

Topping

• 1/4 c raw almonds, sliced
• 1 tsp coconut oil
• 1/2 tsp cinnamon

DIRECTIONS:

1. In a 6-8oz microwave safe mug, mix all mug cake ingredient's together until smooth 
2. Microwave for 2 minutes
3. While cake is in the microwave, melt oil in small frying pan
4. Add almonds and cinnamon to melted oil and stir until brown, remove from heat
5. Remove mug cake from microwave and flip onto a plate, slice if desired
6. Top with cooked almonds
7. EAT while still warm