Blueberry Cinnamon Almond Butter Microwave Mug Cake
Ingredients
- 12g oat flour
- 6g ground almonds
- 6g vanilla protein powder (optional, substitute with 3g oat flour and 3g almond flour)
- 1/4 tsp baking powder
- 15ml light syrup (or maple syrup)
- 50ml unsweetened almond milk
- 15g almond butter
- 1/4 tsp cinnamon
- 5-6 fresh blueberries
Toppings
- 5-6 blueberries
- 5ml cinnamon syrup (or maple syrup)
- blueberry almond milk yoghurt
Preparation
Mix all the dry ingredients except the blueberries in a bowl.
Add the wet ingredients and mix.
Fold in the fresh blueberries.
Transfer the mixture into a microwaveable mug or ramekin.
Cook on high power for 1 to 1.5 minutes.
Allow it to cool for a few minutes.
Warm 5-6 blueberries with 5ml cinnamon syrup to make a compote
Top with the blueberry compote and blueberry almond milk yoghurt.
