This is a variant of a recipe I turn to whenever I’m feeling the need for cake or something sweet after dinner. It is adapted from this recipe, but this version is gluten free, has more protein, and in this case, uses the delicious Wild Friends Gingerbread Peanut Butter I had during the holiday season.
Gingerbread Peanut Butter Mug Cake (vegan, gluten free)
4 Tablespoons garbanzo bean/chickpea flour
A pinch of salt
1/4 teaspoon baking powder
2 teaspoons agave or maple syrup (or more to taste)
1 Tablespoon coconut oil (melted)
2 Tablespoons Gingerbread Peanut Butter (slightly melted to mix-able)
3 Tablespoons almond milk (or other non-dairy milk)
optional toppings: chocolate chips, nuts, a sprinkle of cinnamon… whatever you like!
- Add all dry ingredients to a microwaveable mug. Blend with a fork.
- Add wet ingredients and mix thoroughly (watch out for those dry pockets at the bottom!)
- Microwave for a minute and a half (1:30).
- Add desired toppings and dig in!
I’m sharing this as a Meatless Monday post because hey, after you eat your delicious meatless meal, you want a healthy treat to follow it up with, right? Thanks to Running on Happy and The Fit Foodie Mama for hosting!