Wednesday, 16 September 2015

GLUTEN FREE COCOA AND BANANA MUG CAKE




GLUTEN FREE COCOA AND BANANA MUG CAKE
This cake is gluten-free the way the North Pole is bikini-free. It’s simply not needed. It’s not as cakey as other recipes in the cookbook, but it is certainly just as tasty.
Makes 2 mug cakes
INGREDIENTS
1 overripe banana...
1/4 cup peanut butter (or any nut butter)
1 large egg
2 teaspoons granulated sugar, or alternative sweetener
3 tablespoons unsweetened cocoa powder
1⁄4 cup add-ins of your choice, including chocolate chips, chopped nuts, or dried fruit
PREPARATION
Mash the banana in a large mug with a fork. Add the nut butter and egg and mix thoroughly. Stir in the sugar and cocoa and beat until smooth. Fold in the add-ins. Divide the batter between two mugs. Microwave separately for 1.5 to 2.5 minutes each until risen and firm.
Topping Ideas:
Whipped cream, peanut butter whipped cream, chocolate whipped cream, ganache, chocolate sauce, or candied nuts.

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