Paleo Challenge Day 6

A special Thank You to Gail for sending me this recipe to share from: 

Brent Woodside
Head Athletic Trainer
Lake Erie Monsters
American Hockey League
Subject: Chocolate mug cake

Prep time: 5 minutes
Cook time: 3 minutes

Ingredients (Makes 1 cake):

1 ripe banana
1 1/2 Tablespoons almond butter (or any nut butter)
1 egg
2 heaping Tablespoons cocoa powder
2 teaspoons sweetener (optional)
Chocolate chips, walnuts, dried fruit, or other mix-ins (optional)

Method: With a fork, mash the banana into a smooth puree. Mix the almond butter, egg, cocoa powder, and extra sweetener if using into the banana puree until it forms an even batter. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.

Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

I don’t add sweetener to mine and it still tastes delicious. I’ve only ever made it with almond butter but I’m sure peanut butter would be a nice alteration. The banana flavor is definitely prevalent, especially once it cools, but that only reminds me of a chocolate covered banana which I love. The best things about these cakes are that they don’t have any sort of flour flavor to them and are rich and fudgy like a brownie. The worst thing about this recipe is once you make it you’ll never stop.

Enjoy a great weekend everyone!
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