Friday, 30 May 2014

Mug cake for one - a recipe revisited

I once read a study that was done some time ago about how dessert for breakfast was healthy. Actually, I didn't so much read the article as see the headline in my peripheral (probably whilst looking up dessert recipes) stating something like "Eat chocolate cake for breakfast for a smaller waistline".

I'm assuming it has something to do with the theory that if you eat the most at breakfast and decrease that amount per meal to the end of the day (resulting in dinner being your smallest) you will eat less over all. Or maybe it's that your body burns calories the best in the morning. Or maybe there really is a secret window of time somewhere between 6 a.m. and 11 a.m. where if you eat chocolate cake you will, in fact, lose weight.

Personally I have always been an avid fan of dessert for breakfast. And it has nothing to do with the above and likely everything to do with the European in me demanding a cream-filled-doughnut-like pastry with espresso upon wakening moments.

And I did eat those things while I was in Italy recently.

Like this:


Cream-filled doughnut
 And this.

regular doughnut and espresso

 And also this.
Nutella-stuffed doughnut
 And more.

hazelnut gelato in a sweet bun - an "ice cream sandwich"

And it was amazing.

And I will say that I did not gain any weight. I may have even lost a pound or two so there could be something behind dessert for breakfast (but more likely my jeans were stretching out to accommodate walking around with  my sweaty legs in them).

Now, back to reality, I don't feel like Tim Horton's doughnuts (which I love, except for you, Mr. Eclair. And you know why) measure up to the same standard as the Italy pastries. Not just quality of ingredients and freshness, but the lack of novelty to warrant eating a pastry for breakfast everyday.

But that doesn't change the fact that I still want sweets with my morning coffee. So, as promised, I've worked on this mug cake recipe to make it more user-friendly and attractive and I'm now happy with the result.

Ingredients
- 1/4 cup egg whites (or 1 egg - although I've never made it this way, I feel like that would be an acceptable substitution)
- 1/4 pumpkin puree
- 2 tbsp coconut flour

As I like to take mine to work (because I don't have a microwave, as I mentioned), I put all the ingredients a Pyrex dish with a lid (the round one with the red lid that holds 2 cups of liquid).

Mix all your ingredients in your dish/mug and stir together until well-mixed.

Microwave for 1 minute and 30 seconds, then open the microwave door and stare at it for a few moments (This step may not be necessary - I don't know about you, but I like to make sure that whatever I'm microwaving isn't about to blow-up) then microwave for a further 1 minute.

Careful because this sucker is extremely hot!

Then top as you see fit - if you want to keep it sugar free and low-carb, go with nuts, nut butters, coconut cream, shredded coconut, dark chocolate, cocoa, etc. Otherwise, let the maple syrup, honey, and fruit fly free.

hot out of the (microwave) oven

topped with almond butter and coconut cream

this looks kind of gross, but also kind of delicious...

I will eat this every. day.

No comments:

Post a Comment