GINGER- BREAD MUG CAKE

During this festive season, ginger.. cinnamon.. and fruity flavours are over powering everything I see around me! I thought, why not? lets come up with an easy, moist gingerbread mug cake for one !

INGREDIENTS

• Thumb sized piece of ginger grated, finely

• 1/4 cup of almond flour, sifted ( link to buy buy wholefoods almond flour)

• 1/4 cup cashews, blended and sifted

• 2 tbsp greek yoghurt

• 3 tbsp coconut sugar ( link to buy buy wholefoods coconut sugar)

• 1/2 tsp baking power ( link )

• 1 tbsp honey ( Honey tradition)

• Pinch of salt

• Few drops of vanilla extract (Nielsen-massy)

• 1 egg

METHOD

Pre-heat over to 180c

• Soak the finely grated ginger in 1 tbsp honey for 15 min and blend it to a smooth paste; set aside.

• Beat the egg white until it creates soft peaks and set aside.

• Whisk the egg, greek yoghurt, baking power , vanilla and coconut sugar until a creamy texture; add the flours and fold in.

• Now add the egg whites to the flour mixture and fold in gently creating a creamy batter.

• Mix the ginger paste and the pinch of salt, taste test.. add ginger powder if you want to enhance the ginger flavour!.

• Pour the batter to an individual cake mould and bake for 15 min!.

• Alternatively, pour the batter to a microwavable mug and microwave for 2 min !.

  Enjoy !!!