Have your fruit cake and eat it too with this 1-minute take on a festive favourite. With no refined sugar and coconut flour in place of traditional flour, this recipe is healthy enough for breakfast and delicious enough for dessert.
1 scoop (30g) vanilla protein powder of choice
2 tbs (10g) coconut flour
1 tbs (15g) unsweetened apple sauce
2 tbs (30mL) unsweetened almond milk
1 whole egg OR 1 flaxegg (1tbs flaxseed meal + 3tbs water)
1 tsp baking powder
1 tsp stevia
1 tsp vanilla bean paste
½ tsp orange zest
1/4 tsp cinnamon
1/4 tsp all spice
1 tbs (15g) mixed dried fruit
Pinch sea salt
OPTIONAL TOPPINGS: maple syrup, honey and/or natural coconut yoghurt.
Add all the dry ingredients into a microwave safe bowl or mug and mix together. Make sure there are no lumps.
Add the wet ingredients and mix together until smooth and well combined.
Cook in the microwave on high for 1 minute. Keep an eye on it – if it starts to overflow, stop the microwave, let the mixture sink back into the mug, then restart. Continue cooking in 10sec intervals. Avoid overcooking your mug cake. It is best served slightly gooey in the middle.
Turn mug cake out onto a plate (or enjoy from the mug) and add toppings to serve.
MACROS (per serve – not including toppings):
300 Calories, 32g Protein, 25g Carbohydrates, 8g Fat