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A delicious recipe for these autumn afternoons: Pumpkin Mug Cake with Chocolate Chips.
It’s super-delicious. Try it and leave a comment!
Ingredients
- 250g of pumpkin
- 1 scoop of Instant Oat Flour no flavour from FoodSeries
- 40ml of plant of dairy milk
- 7g of yeast
- 1 scoop of Erythritol Powder from FoodSeries
- 1 pinch of salt
- 10g of Dark Chocolate Bar from FoodSeries, chopped
| Nutritional Information per serving | |
|---|---|
| Calories: | 303,7kcal |
| Fat: | 5,3g |
| of which saturates: | 0,8g |
| Carbohydrates: | 53,5g |
| of which sugars: | 3,5g |
| Fiber: | 6,3g |
| Proteins: | 10,5g |
| Salt: | 0,2g |
How to make: Pumpkin Mug Cake with Chocolate Chips
| Preparation time: | 4 minutes |
| Cooking time: | 9 minutes |
| Portion size: | 1 Mug |
| Number of servings: | 1 |
| Cooking style: | American |
- Cook the pumpkin. To do so, it needs 6 minutes in the microwave at maximum power, then once it’s ready mash it with a fork.
- In a cup with about 300ml capacity, add the oat flour, yeast, salt and erythritol and stir to integrate all the dry ingredients. Then continue with the milk and about 3 tablespoonfuls of the pumpkin puree. Keep stirring until you get a dough.
- Add the chocolate chips and stick it in the microwave for approximately 2 minutes and 30 seconds.
You can get all the ingredients you’ll need for the recipe in this shopping basket.
Review of Pumpkin Mug Cake with Chocolate Chips
Quick to make - 100%
Ingredients - 100%
Nutritional value - 100%
Taste - 100%
100%
