A delicious, speedy microwave cake in a mug!
Butter 1tbsp, melted (or olive oil)
Free-range egg 1, beaten
Banana 1 small, mashed
Plain flour 2tbsp (or gluten-free flour)
Ground cinnamon 1/2 tsp
Xylitol or honey 1tsp
Baking powder ½ tsp
Toasted almonds to serve
You can also use gluten-free plain flour and if you’d like to make it chocolatey, substitute 1tbsp of the flour for 1tbsp of cocoa powder.
1. Place all the ingredients in a microwave-proof mug and beat together well with a fork to form a thick batter. If too thick, add a little more milk. If runny, add a little more flour.
2. Place in the microwave and cook on high for 2 mins or until risen and cooked through. You can also bake this in an oven at 180°C, gas mark 4 for 15 mins.
3. Top with toasted almonds, and allow to cool slightly before serving.