SALTED CARAMEL GINGERBREAD MUG CAKE
A unique and wonderfully exciting combo of flavours!
Ingredients
3 tbsp buckwheat flour
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp ground ginger
1 tbsp maple syrup
1 tbsp almond butter (or sub for any other nut butter of choice)
1/2 tsp vanilla extract
1/4 cup almond milk
Buy the products in this recipe
Method
1 Combine the buckwheat flour, Tropeaka Salted Caramel Lean Protein, baking powder, cinnamon and ginger into a small bowl and whisk well.
2 Add in the maple syrup, almond butter, vanilla extract and almond milk. Mix until smooth.
3 Microwave for 1.5-2 minutes until cooked through (cooking time will depend on your microwave).
4 Add on your favourite toppings and serve immediately!
Click ‘Allow’ on the browser prompt to get browser notifications whenever we publish a new and exciting recipe!
