2 Minute Anti-Inflammatory Strawberry Shortcake Mug Cup
2 Minute Anti-Inflammatory Strawberry Shortcake Mug Cup
Equipment
- 1 Mug
- 1 Small mixing bowl
Ingredients
Cake
- 3 tbsp Almond flour or oat flour, gluten free
- 1 tbsp Coconut flour or more of the flours above
- 1/2 tsp Baking powder
- 1 tbsp Honey
- 1 tbsp Coconut oil or avocado oil
- 1 Egg
- 1/2 tsp Pure vanilla extract
- 1 pinch Salt
- 1 tbsp Collagen peptides
Strawberry topping
- 1/3 C Slices strawberries
- 1 tsp Honey or maple syrup
Coconut whipped cream
- 1 tbsp Coconut whip
- 1/2 tsp Pure vanilla extract
Instructions
- In a mug combine all the cake ingredients and stir well. Microwave for 60-90 seconds or until cooked. Allow the cake to cool for a few minutes
- Add the strawberries and maple syrup. Place them on top of the cake
- In a small mixing bowl combine the coconut whipped cream and vanilla and serve on top of the cake
