Thursday, March 5, 2015

Recipe: Cinnamon Berry Mugcake

After the tropical mugcake, I made another mugcake with a different flavor. This time I wanted it to be more fitting for this time of year. It's pretty cold outside and I think cinnamon is a typical flavor for winter and fall. It was another delicious breakfast.

What you need for 1 cake:

  • 1 ripe banana
  • 1 egg
  • 4 tbsp oatmeal
  • 1/2 tbsp cinnamon
  • 1/2 tbsp flax seeds

What you need for the topping:

  • 3 tbsp low-fat quark (curd cheese) or Greek yogurt
  • 1/2 tbsp sugar free hazelnut chocolate spread (I had the hazelnut chocolate spread from Diablo)
  • 2 tbsp raspberries
  • Some walnuts
  • Coconut grater

What you do:

  1. Peel the banana and cut of a piece of 2" and set aside, you'll be using that for your topping later.
  2. In a small bowl, mash the rest of the banana and add an egg and the oatmeal. Mix until you've got a smooth batter. Stir in the flax seeds and cinnamon.
  3. Put the mug or bowl into a microwave for 2 minutes on 900 - 1000 W. It should come out dry and the sides of the cake not touching the mug or bowl. Turn your mug or bowl over on a plate and there's your cake!
  4. Now it's time for toppings! For this cinnamon berry version, I've used some hazelnut chocolate spread and low-fat quark, raspberries, slices of the piece of banana you set aside, walnuts and coconut grater. But you could top it with anything you like or have in your pantry.

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