Gingerbread in a Mug
Why fuss with baking when you can just whip up this gingerbread in the microwave? For me, it’s difficult not to want to snack and nibble all day when there’s a full batch of carby baked goodies laying around the house, so something like this little mug cake is perfect. One serving makes it easier to control myself!
Full of zippy, zesty spices and a hint of sweetness from molasses and coconut sugar (or maple sugar for the coconut-free version), this simple little bread is a quick pick-me-up. Plus, it feels good to hold that warm mug in your hand and devour the contents with a spoon. A dollop of whipped coconut cream goes deliciously on top, or even a pat of butter if you do well with proper dairy. I love to drizzle a smidgen of extra molasses and add a sprinkling of extra sugar, salt and spices to the finished mug’s top for a beautiful and flavorful presentation…since just because you are cooking for one doesn’t mean you can’t spoil yourself! We all deserve a fanciful garnish.
For the zing that we all come to love with gingerbread, I love to use the Gingersnap spice blend from Primal Palate, which comes in their seasonal Sweet Pack. Talk about a flavor-whammy, like…whoa! It does contain seed spices, so if you are on the AIP, be sure to follow the recommendations to use ginger powder and cinnamon in place of the spice blend. My favorite ginger ever comes from Anthony’s Goods. It’s spicy, but not bitter. I have even unintentionally fooled my chef friend with it! He convinced himself that I had used fresh ginger in some Korean BBQ meatballs that I had made for a party, and was shocked when I told him that I had used powdered instead. He goes, “But it wasn’t bitter at all!” Witchcraft? Nah…just the right brand making alllll the difference.
Also an Anthony’s product featured in this recipe is their Tiger Nut Flour. While I do love Organic Gemini’s flour, I find that Anthony’s has a silkier and softer texture, retains more moisture and is less gritty. The price is usually around a buck cheaper as well, depending on what day Amazon decides to fool around with all of our budgets!
My suggestion is rather than mix this directly in a mug, instead mix the batter up in a small bowl first, then add the mixed batter to a mug. It’s not exactly necessary, but I did find while creating this that the extra step made for a more consistent gingerbread. Fluffy, spongey, tender and scrumptious. Mmmmm.
- 1.5 Tb cassava flour
- 1.5 Tb tiger nut flour, sifted
- 1 Tb coconut sugar (for coconut free, use maple sugar)
- 1/2 tsp gelatin
- 1/2 to 3/4 tsp Primal Palate Gingersnap spice blend, depending on how spicy you like it (for AIP use 1/4 to 1/2 tsp ground ginger + 1/4 tsp cinnamon)
- 1/4 tsp grain-free baking powder
- two pinches of Himalayan salt
- 1 Tb pumpkin puree
- 2 Tb coconut cream (for coconut free, use 1 Tb more pumpkin + 1 Tb more ghee or AIP friendly avocado oil)
- 1 Tb ghee (for AIP use refined avocado oil)
- 1 tsp blackstrap molasses
- Add cassava and tigernut flours, coconut or maple sugar, gelatin, spice, baking powder and salt to a small bowl and mix well with a spoon.
- Make a well in the center and add in the remaining ingredients.
- Stir the wet ingredients together first in the center, then stir the wet mixture into the dry.
- Spoon into a large microwavable mug and flatten the top with the back of the spoon.
- Microwave on high for 1 minute, and check to see if it is set.
- Cook in 10 second increments until top center has just set. Overcooking will result in a dry bread!
- Allow to cool for a few minutes before enjoying.
- Goes deliciously with whipped coconut cream on top!