To feed your period monster…
Apologies if I am super out of touch and mug cakes are soooo-two- years-ago – I’ve just discovered that they’re a legit food item and I need to rave about it.
My latest dieting attempt is to cut out processed sugar and refined carbs, which got ugly when I turned into a vicious, chocolate-craving vampire at that time of the month.
When the evil period monster descends, I will just about kill someone for a chocolate bar or a gooey fudge brownie, even though I’m a savoury girl at heart.
I’ve got some sugar-free drinking chocolate in the cupboard, but the vampire is too smart to trick with just cocoa and stevia.
One night last week I was considering schlepping to the IGA at 10pm in my PJs to get a Twix when I came across a mug cake recipe on Instagram.
Being both desperate and an experimental cook led me to edit this recipe to use what resources I had in my cupboard, and to my surprise, the result was pretty tasty and the vampire was satiated in the space of just 15 minutes.
The thing I like about this recipe is there is lots of room for personalisation with out too much investment. Swap out coconut flour for almond meal, or use cow’s milk instead of almond milk; whatever blows your hair back.
Desperate/ healthyish chocolate mug cake Ingredients:
3 tablespoons of sugar free drinking chocolate (or stevia + cocoa)
1 tablespoon of almond meal
2 tablespoons of almond milk
1 pinch of coconut if you fancy
Sauce: (makes heaps)
3 tablespoons of drinking chocolate
1 teaspoon boiling water
Whisk together all the ingredients in a mug, and cook in the microwave for a minute. (My microwave is a bit shite, so I went for 1.5 minutes).
To make the sauce, put your drinking chocolate in mug and add dribbles of boiling hot water while stirring, until you have the sauce consistency that you desire.
Pour it over the mug cake, grab a spoon, turn on Netflix and happiness is pretty much guaranteed.