It’s overcast and gray here. Just waiting for snow to fall. I’ve been online all morning…mostly doing some research.
I will be working on Wascana Creek this afternoon. 🙂
Time for another recipe I think! This one originated on the Internet and I’ve modified it for a gluten free, sugar free, dairy free diet. Well, almost…the semi-sweet chocolate chips have a bit of sugar and dairy in them. 🙂
Chocolate Cake-in-a-Mug (gf/df/sf and regular option)
4 Tbsp. gluten free flour mix – if not gf/df/sf, use regular flour
1/4 tsp. powdered stevia (NOW brand) – or 1 tsp. sugar
2 Tbsp. dark cocoa (I use Bernard Callebaut)
1/4 tsp. vanilla extract
dash sea salt
1 beaten egg
3 Tbsp. almond milk – or regular milk
3 Tbsp. unsweetened applesauce – or vegetable oil like canola
1 Tbsp. semi-sweet chocolate chips (optional)
Mix dry ingredients in a 2 cup microwaveable bowl or large mug. Mix wet ingredients together. Add to dry and stir till completely mixed. Add in chocolate chips and stir. Bake on high in 1200 watt microwave for 3 minutes.
Serve plain, or with coconut whipped cream – just whip up the coconut solids in a can of full fat coconut milk with a bit of stevia and vanilla extract.