Berry & Orange Mug Cake Puddings
Prep: 10 Minutes
Cook: 15-20 Minutes
50 g Gluten-free Flour
50 g Almonds, ground
50 g Natvia Natural Sweetener
0.5 teaspoon Baking Powder
1 Orange, zest
200 mls Milk of choice
1 tablespoon Oil
0.25 teaspoon Vanilla Extract
50 g Mixed Blueberries and Rasberries, frozen
- Preheat the oven to 180C and grease 3 ramekin dishes.
- Mix the flour, ground almonds, Natvia, baking powder and orange zest in a bowl.
- Whisk together the milk, oil, egg and vanilla then pour in and stir well to combine.
- Gently fold in the berries then divide the batter between the ramekins. Bake for 15-20 minutes until risen - then enjoy hot or cold!
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