Name: Lemon Blueberry Mug Cake
Ingredients: 3 tablespoons almond flour; 2 tablespoons coconut flour; 1 tablespoon flaxseed meal; ¼ teaspoon baking powder; ½ tablespoons lemon zest; Pinch of sea salt; 1 egg; 2 tablespoon maple syrup; ¼ teaspoon vanilla; 2 tablespoons coconut oil, melted; 1 teaspoon lemon juice; ½ cup wild blueberries; 2 teaspoons water

AuthorJeanne PetrucciCategoryBreakfast, Snacks

Yields1 Serving

3 tablespoons almond flour

2 tablespoons coconut flour

1 tablespoon flaxseed meal

¼ teaspoon baking powder

½ tablespoons lemon zest

Pinch of sea salt

1 egg

2 tablespoon maple syrup

¼ teaspoon vanilla

2 tablespoons coconut oil, melted

1 teaspoon lemon juice

½ cup wild blueberries

2 teaspoons water

PREP:

Spray mug with nonstick spray.

MAKE

Combine almond flour, coconut flour, flaxseed meal, baking powder, lemon zest, chia seeds, poppy seeds and sea salt in a bowl and mix until combined.

Add egg, maple syrup, vanilla, melted coconut oil and lemon juice and mix until batter is formed.

Pour in blueberries and gently fold into batter.

Add 2 teaspoons of water to batter and mix in.

Pour into mug and microwave for 2 minutes.

Ingredients