- Vegetarian
- Gluten-free
- Lower-carbohydrate
- Under 20 mins
Ingredients
Serves: 2
- 3(45g) medjool dates, finely diced
- 6 tbsp milk
- 4 tsp butter
- ½ tsp baking powder
- 8 tbsp ground almonds
- 1 small egg, whisked
- 1 small handful pecans, chopped
Method
Step 1
Halve all of the ingredients to make two separate mug cakes. Heat the mug cakes separately in the microwave.
Step 2
To begin, add 1 ½ dates and 3 tbsp of milk to each of the mugs. Heat each mug separately for 30-45secs, or until the dates have softened, and the liquid is bubbling. Once out of the microwave, stir continuously until the dates have blended well into the milk. Heat the second mug, and stir continuously.
Step 3
Add 2 tsp of butter and ¼ tsp of baking powder to each of the mugs, and stir until melted.
Step 4
Add 4 tbsp of ground almonds and half of the whisked egg to each of the mugs, and stir well to combine.
Step 5
Cook one mug at a time in the microwave for 90sec-2mins, then cook the second mug for the same amount of time. Serve the mug cakes topped with pecans and double cream.
