Saturday, November 19, 2011

Saturday Breakfast Mug Cake

I can't believe I'm about to post the second of two microwave cake recipes. This is embarrassing. If you are offended, feel free to ignore me and my bad taste. Until you are desperate for a gluten free baked good one night and don't want to turn on your oven. Or until it is Saturday morning. You know, whichever comes first.

So this is basically the mug cake recipe from earlier this week, which I found here (just used different gluten free flours than they recommended, but in the same proportions). This morning, I wanted something sweet but a little healthier. So here is a semi-healthified breakfast version, which is a little lower in sugar and fat, higher in nutritional content, and higher in protein:

2 tablespoons quinoa flour (very high in protein)
2 tablespoons gluten free oat flour
1 pinch xanthan gum (I think you could leave this out)
2 tablespoons extra-dark cocoa
4 tablespoons sugar (You could probably get away with 3 for breakfast)
1 egg
3 tablespoons skim milk
2 tablespoons pumpkin puree
1 tablespoon olive oil (you could try to replace all of the oil w/pumpkin puree, it could work just fine)
A splash of vanilla (would you want to measure extra things on a Saturday morning?)
2 tablespoon dark chocolate chips (it's Saturday!)
2 tablespoons chopped pecans, gluten free oats, or berries as desired

Serves 2 or 3.

Mix all together, microwave in a huge mug for 3 minutes and 30 seconds. Rather than making actual frosting, I topped this with a spread of equal parts pumpkin and peanut butter, with honey to taste. So there you have it: A wee bit healthier, but definitely not the equivalent of scrambled eggs with spinach.

I promise to stop bringing you weird microwave recipes now. Blame the end of the semester.

Up later this week: Kate and Annalise do maple buttermilk pie and cheddar apple pie. No relying on Whole Food's amazing but seriously overpriced gluten free pie crusts this year, either.

Can't wait that long? Check out last year's spiced molasses pie, which I will be making again for Christmas, and my family's favorite maple cream custard tart.

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