Gluten Free Coffee Cup Brown Cake

In the past I have found that if I take a Diary Digest pill before I eat any type of gluten (pizza, bread or pasta) and I don’t eat a large quantity of said gluten, I can survive.  I’m not bloated or in a mood to expel gas.  I actually feel okay.  Is it the pill or is my body ready to adjust to some gluten.  Hopefully it’s the later but I’ll take a pill any time to eat pizza.

I’m home from work with a really nasty cold (they made me stay home) and decided to bake.  I have noticed that lately everything from bread to cookies is made in a coffee cup and nuked.  Seems so easy that having nothing else to do (ok, I could clean, do laundry or paint a wall) I have decided to play around with recipes for a one serving brown cake.  Not so easy, but I conquered the coffee mug nuked cake and developed a recipe that is quite tasty...

                                                                        Gluten Free Coffee Cup Brown Cake

1 chia egg (1 tbsp. chia seed mixed with 3 tbsps. of water and let it rest for 5 minutes)

1 tbsp. water (besides what is needed for the chia egg)

4 tbsps. Coconut milk

1/3 cup gluten-free flour (I use Costco, because it is economical and have found it to be a good blend)

¼ tsp. baking powder

1 tsp. vanilla extract

1 tbsp. sugar (I have begun to use the brown organic sugar)

Add the finished Chia egg to all the wet ingredients and stir.   Add the dry ingredients to the wet ingredients and mix.  If it is tough add a little more coconut milk in order for the cake to be the consistency of cake batter.  Use any size coffee mug and coat it with oil (or Pam).  Nuke for 90 seconds, remove from microwave, add powder sugar or drizzle melted chocolate or eat it plain, either way it’s really good.

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