CINNAMON ROLL IN A MUG
INGREDIENTS
3 Tbs almond flour
1 Tsp cinnamon
1.5 Tbs coconut oil, melted
2 Tbs xylitol or stevia
1.5 Tbs milk
1/2 Tsp vanilla essence
1 large egg, beaten
METHOD
Mix all ingredients together in a large mug.
Microwave on high for 1-2 minutes.
Check regularly, as cooking time will depend on mug and microwave.
Serve with lashings of fresh cream.
TANGY LEMON LOAF
INGREDIENTS
110g soft butter
3 Tbs xylitol or stevia
4 eggs
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup plain full-fat yoghurt
4 Tbs lemon juice
1 tsp vanilla essence
METHOD
Cream softened butter and sweetener until pale and fluffy.
Slowly add eggs one at a time, beating well after each addition.
Fold in coconut and almond flours.
Fold in yoghurt and lemon juice.
Stir gently until well mixed.
Pour into greased loaf tin and bake at 180° for 20 minutes, or until a toothpick inserted into the centre comes out clean.
THREE MINUTE CHOCOLATE CAKE
INGREDIENTS
4 heaped tbs coconut flour
2 heaped tbs xylitol
2 level tbs cocoa powder
1 egg
3 tbs milk
3 tbs olive oil
METHOD
Mix flour, xylitol and cocoa powder in a mug.
Add the egg and stir.
Add milk and oil and mix well.
Microwave on high for 3 minutes.
Check regularly, as cooking time will depend on mug and microwave.
Garnish with chopped nuts and fresh fruit.
HAVE YOUR SAY
Like our Facebook page, follow us on Twitter and Instagram
