Mug cakes have already fascinated me for a long time, so we finally tried them out from scratch. We liked them and this was a relatively healthy version. The recipe we used is from the cookbook ‘Noten’ from Marjolaine Daguerre. A cookbook full of all sorts of different recipes containing nuts. The Breakfast Mug Cake is a perfect recipe to kick off the ‘Week zonder vlees‘!
If you’re looking for a simple, not too much work breakfast. It’s not that heavy, so we ate something else on the side. Making a special breakfast is always fun, so is making cookies. After this breakfast make some Oreo Stuffed Chocolate Chip Cookies, Pistachio Pudding Cookies or Chocolate Almond & Cranberry Clusters.
The recipe was easy to follow. I made it with oat flour instead of oat flakes. I used coconut flower sugar as unrefined sugar. We liked it, although it was a bit dry.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you’re sharing pics of it on your socials.
Breakfast Mug Cake
Allergies: nuts, egg white, dairy.
1 egg white
30 ml milk
1 tbsp almond paste
1 tsp coconut blossom sugar
1 tsp ground cinnamon
½ tsp dried yeast
a bit of salt
40 grams oat flour
Mix the egg white with the milk, almond paste, sugar, cinnamon, yeast and salt in a bowl. Add the oat flour.
Cut the dates and almonds. Mix them through the batter. Spray a cup with the baking spray. Pour the batter in it. Heat for 75 to 120 seconds on 500 watts in the microwave. Place on a plate.
- Recipe is ‘Noten’ from Marjolaine Daguerre.
- Enough for 1 person.
- Baking spray can be swapped for butter and oat flour for oat flakes.