There are times when you want something to eat, something like a bit of cake or a muffin, but do not want to bake a whole recipe, especially if you are fond of eating those morsels you have just created. I think I have the perfect solution. Mug cakes and muffins.
I first read about mug cakes a while back, but at that time, I was convinced I would die if I used a microwave oven. Since then, with new data, I now feel microwaves are safe enough to use on occasion. So, initially, a mug cake was out of the question, since it was 'baked' in a microwave.
I am also developing recipes that are compliant with restricted diets. The muffin I just made tonight was flour free, entirely flour free, not made with substitute flours either. The dry ingredient was milled organic flax seed. There was no requirement for flour then.
I created a recipe with a little knowlege or a flax bread made from milled flax, oil, a liquid and a fat. I did not like that bread one bit as it reminded me of eating brown paper. Definitely lacking in flavour and texture, it was also dry. It did, however, suffice as a piece of 'bread' for a sandwich and is extremely low carbohydrate. So I modified it to make a peanut butter muffin and I must say, it was delicious.
The muffin was moist, not sweet but full of flavour and had just the right amount of peanut butter to give it the extra oomph it needed. I suppose other nut butters or sunflower butter even could easily be substituted for the peanut butter if allergies are a concern. This muffin did have a bit of organic raw sugar, though honey could be substituted or it could be ommitted and the flavour and texture would only slightly change. It definitely qualifies as gluten free, low carbohydrate and tasty!
Here is the recipe:
1/4 cup of organic milled flax seed
1 egg. I was fortunate because today, one of my young pullets laid her first egg!
1 tbsp of melted butter
1 tsp raw cane suger, coconut sugar or honey
3 tbsp coconut milk
1/8 tsp vanilla extract
1 tbsp organic peanut butter with no ingredients other than peanuts
1/8 tsp baking powder
dash of salt (easily omitted since the butter has salt)
Method:
Melt the butter slightly,
Whip the egg and whip the butter into the egg
Whip in the coconut milk
Whip in the peanut butter
Whip in the vanilla extract
Whip in the cane sugar and salt if using
Pour into the flax seed and combine well, but do not over beat.
Pop into the microwave for 2 minutes. That might not be the right amount of time for every microwave, but mine is 1200 watts of good power.
Remove from the microwave and let cool for a few minutes. Microwaved food is hotter than you think, so be careful.
I ate it plain, though I can see another pat of butter would have been spectacular or a fruit sauce or even whipped cream, or whipped cream and the fruit sauce! Yum! I ate it out of the mug, though it would be fine to remove it gently and split it in two to add the condiments or toppings.
I hope you give it a try and let me know how it turned out. Thanks for that!
I first read about mug cakes a while back, but at that time, I was convinced I would die if I used a microwave oven. Since then, with new data, I now feel microwaves are safe enough to use on occasion. So, initially, a mug cake was out of the question, since it was 'baked' in a microwave.
I am also developing recipes that are compliant with restricted diets. The muffin I just made tonight was flour free, entirely flour free, not made with substitute flours either. The dry ingredient was milled organic flax seed. There was no requirement for flour then.
I created a recipe with a little knowlege or a flax bread made from milled flax, oil, a liquid and a fat. I did not like that bread one bit as it reminded me of eating brown paper. Definitely lacking in flavour and texture, it was also dry. It did, however, suffice as a piece of 'bread' for a sandwich and is extremely low carbohydrate. So I modified it to make a peanut butter muffin and I must say, it was delicious.
The muffin was moist, not sweet but full of flavour and had just the right amount of peanut butter to give it the extra oomph it needed. I suppose other nut butters or sunflower butter even could easily be substituted for the peanut butter if allergies are a concern. This muffin did have a bit of organic raw sugar, though honey could be substituted or it could be ommitted and the flavour and texture would only slightly change. It definitely qualifies as gluten free, low carbohydrate and tasty!
Here is the recipe:
1/4 cup of organic milled flax seed
1 egg. I was fortunate because today, one of my young pullets laid her first egg!
1 tbsp of melted butter
1 tsp raw cane suger, coconut sugar or honey
3 tbsp coconut milk
1/8 tsp vanilla extract
1 tbsp organic peanut butter with no ingredients other than peanuts
1/8 tsp baking powder
dash of salt (easily omitted since the butter has salt)
Method:
Melt the butter slightly,
Whip the egg and whip the butter into the egg
Whip in the coconut milk
Whip in the peanut butter
Whip in the vanilla extract
Whip in the cane sugar and salt if using
Pour into the flax seed and combine well, but do not over beat.
Pop into the microwave for 2 minutes. That might not be the right amount of time for every microwave, but mine is 1200 watts of good power.
Remove from the microwave and let cool for a few minutes. Microwaved food is hotter than you think, so be careful.
I ate it plain, though I can see another pat of butter would have been spectacular or a fruit sauce or even whipped cream, or whipped cream and the fruit sauce! Yum! I ate it out of the mug, though it would be fine to remove it gently and split it in two to add the condiments or toppings.
I hope you give it a try and let me know how it turned out. Thanks for that!
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