Monique’s ‘Love Your Jubblies’ Blueberry And Walnut Upside Down Mug Cake Recipe!
So, living low carb is easy for me as I never feel like I’m missing out! I call it ‘un-dieting’ as I no longer feel like I’m on a diet!! If I want crackers and cheese, I have it – but for the sake of my health, I make sure I have some low carb crackers ready and waiting!
Sometimes it get’s to that time of night when I really want a delish, cakey dessert and I know that wheat based one’s mess with both my gut and my blood sugars. Understanding the rules of how to work with the low carb alternatives, I came up with this little baby which cooks really fast, is super tasty and the best part, no bloating, no upset tummy and I feel satisfied! In fact, knowing that I can have food like this, food that was normally seen as an indulgence, makes me want it less! Go figure?? I guess it’s true when they say that we all want what we can’t have…..
This recipe I created especially in support of this weeks episode featuring double breast cancer survivor, mother of 3 and absolute superwoman, Karin Horen. She is truly amazing and you can check out her story here. This week I’ll be hitting the road to shake a bucket for the NZ Breast Cancer Foundation so did a whole lot of research into foods that can work to protect your healthy cells or fight those nasty free radicals. It turns out that Walnuts and blueberries are on the list! I’ll share the rest after the recipe.
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1/4 c of smashed walnuts
- 1/4 tsp baking powder
- dash of salt
- 1 tbsp coconut oil
- 2 tbsp + 1 tsp of milk or nut milk
- 1 egg
- 1 tbsp Natvia (or you can use organic maple syrup or yacon syrup)
- 1 tsp vanilla extract
- 1/2 cup of blueberries (soaked in water)
Melt the coconut oil, then add the milk, egg, vanilla and sweetener together and whisk. Add all dry ingredients, except the blueberries and mix through.
Grab a coffee mug or 2 ramekins and lightly grease.
Line the bottom of your cup or ramekin with blueberries.
Add the cake mix on top – or add half the mix, add another layer of berries, then add the last part of the cake mix.
Bake in the microwave for 90 seconds – 2 minutes OR in an over set at 175 – 200 degrees for 15 minutes.
You’ll know when it’s cooked as the cake will be firm to the touch and may move away from the edge of the cooking vessel.
Tip out onto a plate so the berries are on top and serve with some delicious natural yoghurt and any left over berries.
To watch the recipe in action, take a look here:
Other AMAZING foods that help fight free radicals:
- BRAZIL NUTS
- DARK-GREEN LEAFY VEGETABLES
- BROCCOLI AND BROCCOLI SPROUTS
- GREEN TEA