Recipe: Pumpkin Spice Mug Cake

Food weight: 1.5

INGREDIENTS:

Did you know that you can create a faux egg for baking from flaxseeds? Use a flaxseed egg to substitute for eggs in baked goods to add fiber and omega 3 fatty acids and to reduce the cholesterol in your sweet treats. You won’t taste the difference, I promise! All you have to do is mix together ½ tablespoon of ground flaxseed and 1 tablespoon of water in a mug and let the mixture sit for 2 minutes. Voila, you got a vegan flaxseed egg!

Yield: 1 serving (1 cup = 8 oz)

Ingredients:

▪    1/2 Tbsp ground flax seed

▪    1 Tbsp water

▪    2 Tbsp canned pumpkin puree

▪    1 Tbsp maple syrup

▪    1 Tbsp plain unsweetened almond milk

▪    1/4 tsp vanilla extract

▪    1/4 cup whole wheat flour

▪    1/4 tsp baking powder

▪    1/4 tsp pumpkin pie spice and/or cinnamon

▪    Optional toppings: raw unsalted pumpkin seeds, cinnamon chips, pumpkin puree

DIRECTIONS:

Directions:

In a mug, mix together the ground flaxseed and water and let mixture sit for 2 minutes. In the same mug, add the pumpkin puree, maple syrup, milk, and vanilla and stir to combine. Then stir in the flour, baking powder, and pumpkin pie spice/cinnamon. Optional: mix in the cinnamon/chocolate chips and top with pumpkin seeds. Place the mug into the microwave and cook for 2 minutes. Your pumpkin spice cake is ready to be served! Eat your cake directly from the mug or scoop out the cake and place on a plate…yum.

Nutrition Information Per Serving:

Food weight: 1.5, Calories: 167 kcal, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 33 g, Dietary Fiber: 6 g, Protein: 5 g, Sodium: 17 mg