I’m on a peanut flour kick this week. Don’t ask me why. I’ve stirred it into my oatmeal, added spoonfuls to smoothies, and invented this little number right here. The first time I made it, I was being purely experimental, but it actually turned out not-too-shabby. I’ve made it two or three more times since, and though it’s certainly not life-changingly delicious, it IS a fast, fun, filling lil snack, with nice doses of fiber and protein to boot. And since I seem to ALSO be on a single serving sweets kick, it fits in well with that accidental theme this week.
MINI MICROWAVE PEANUT-PUMPKIN PROTEIN CAKE
6 Tbsp peanut flour
6 Tbsp soymilk or almond milk (or other nondairy milk)
2 Tbsp canned pumpkin (or unsweetened applesauce)
1 tsp nutritional yeast (optional; don’t worry about it if you have none)
5-10 drops liquid stevia, to taste (or 2-3 tsp sweetener of choice)
1/8 tsp baking powder
Pinch of salt
1 tsp maple syrup, agave nectar, or honey
Place all ingredients except that one teaspoon of maple/honey/agave in a greased 6-8 oz. ramekin or large mug. (Do NOT use a 4 oz. ramekin like I did. Do as I say, not as I do! You’ll see why in a minute.) Stir thoroughly to combine.
Microwave on High for about 5 minutes. (By the way, if you’re microwave-phobic, I’m sure you could also just stick this in a toaster oven at 350 degrees for 15-20 minutes.) Let it sit in the microwave for a minute before you remove it, and use an oven mitt to take it out—it’ll be HOT!
THIS, my friends, is why it’s imperative you use a bigger ramekin than I did. Mine overflowed!
No matter—it may be a little crusty around the rim there, but it’s still tasty!
Let the cake cool off for another minute or two, then top it with the teaspoon of maple syrup, agave, or honey, and dig in.
It’ll be a bit gooey in the center still, and drier at the edges.
So there you have it—another 5-minute, single-serving treat! As long as you’ve got peanut flour on hand, you could make this right now. What are you waiting for?!
Yield: 1 mini cake.
Per cake: 238 calories, 13.6g fat (2g sat), 18g carbs, 7g fiber, 11.7g protein.