Matcha Pancakes

Hey there :)

So my beloved monster is out for a business trip. This means for me that the evenings are a little bit boring and since cooking for just myself in the evening is something I barely do the food also is a bit plain. But I got compensation for that. And this is breakfast. You see, I love experimenting with my breakfast. But my monster is a bit different. More than everything else he basically just wants easy, fast breakfast. E.g. toast. Or on the weekends, breadrolls. But this is as crazy as it gets. So whenever I suggest something a little bit fancy or time-consuming that requires a bit of preparing, he usually is against this. Or when he isn’t it is still sort of limited to some ingredients. So him being away means breakfast-El Dorado for me as I can play around to my heart’s content. And I did :) I had sourdough-buckwheat crepes, blue-cheese omelette, baked carrot-oatmeal and these matcha pancakes.

I guess by now everyone has heard of matcha since it has a kind of moment. It is the only tea that uses the whole leaf. Matcha has quite some coffeein, it helps getting you up ;) It also has some vitamin A, B,C, E as well as the antioxidant catechin. Also some minerals like iron, calcium and potassium. You can drink it as tea or use it as an ingredient in baking and cooking as done here.

I was a bit surprised, maybe even disappointed that pancakes did not really turn out green. They have a greenish touch to them but you have to know it to see it ^^°. I guess this partly the fault of the whole grain flour and eggs and partly because I don’t like using too much matcha powder as I find it can turn out bitter. I prefer having just a hint of it. But if you are a matcha-lover you can go hard and use more in the pancakes.

For a bit more texture and another flavor dimension I also used some shredded coconut in the batter and 2 Tablespoons of ground sesame seeds for a bit protein. The coconut won’t be a dominant flavor, but it will be there, the sesame on the other hand barely came through. Also here, if you like sesame, double the amount :)

What you will get are some easy and sweet pancakes that pair perfectly with some apricot compote. I could also imagine some strawberries layered in-between. Or if you are all for sesame, some tahini mixed with a bit of honey or maple syrup. And of course, some fruits of your choice :)

Recipe Matcha Pancakes

Prep time: about 10 minutes +++  yields: about 12 small pancakes

Ingredients

• 3 eggs
• 85ml / 1/3 Cup milk of your choice
• 80g / 1/3 Cup natural yoghurt (I used greek)
• 140g / 1 Cup flour (I have used half grain and half all purpose wheat flour)
• 20g / ¼ Cup shredded coconut
• 2 Tbsp. sesame seeds, ground
• 60g / 1/3 Cup sugar
• 1 tsp. matcha powder (this will result in a light matcha flavor and not so green pancakes. If you prefer a stronger flavor you can up this amount to one tablespoon)
• 1 tsp. baking powder
• ½ tsp. baking soda
• pinch of salt

 

Instructions

Mix together the eggs, milk and yoghurt and beat well.

In another bowl mix together all the other ingredients.

Then add the flour mixture to the egg-milk mixture and stir until well combined and no clumps remain.

Heat o pan over medium heat. When it’s hot add a knob of coconut oil or butter. Once it’s melted pour in about a third ladle of batter. Bake about 2 minutes on one side or until you see bubbles on top. Then flip and bake on the other side for another 2 minutes or so.

Sprinkle wtih some shredded coconut and serve with some apricot compote or fruits of choice

Amaranth Porridge with Banana Syrup

Hey there :)

Well I know it’s getting warmer and stuff, buuut I wanted some porridge. Well aware porridge is meant for colder days and we are about to leave them behind. I still wanted it. And I got it. Yep. Man, am I a rebel. A rebel with porridge and some awesome ooey-gooey banana syrup. Almost like this banana-foster-thingy. I think. Never had banana foster to be accurate.

I think this would be perfect for cold snowy days. Without question. But I also liked on this not-so-cold and actually quite sunny day. Still good. Heh. Boy, it feels good being a rebel ;)

And as a rebel does some thinking ahead (wow, I am even a smart cookie… what a catch), I did some amaranth soaking the night before. This is by far not crucial, so skipping the step is not a problem. It just helps unleashing the full potential nutrition of the amaranth and it will reduce cooking time. So you can have your breakfast earlier. Yipiyahyeah.

 

Recipe Amaranth Porridge with Banana syrup

prep time: 20-25 minutes +++ serves: 2

Ingredients

for the porridge

• ½ Cup / 120g amaranth groats
• ½ Cup / 125 ml water
• ½ Cup / 125 ml light coconut milk (or preferred milk) + ¼ Cup / 60ml more to thin out as needed
• 1 Tbsp. maple syrup
• 1 tsp. vanilla extract
• pinch of salt

 

for the banana syrup

• ¼ Cup / 35g walnuts, crushed
• 3 bananas
• 2 Tbsp. coconut oil
• 1 Tbsp. maple syrup
• 1 tsp. cacao powder
• 1 tsp. cinnamon powder

 

Instructions

The night before making this, soak the amaranth in water and set aside (this can be skipped, but it will shorten the cooking time and improve nutrition)

In the morning, wash and rinse the amaranth. Place it in a pot and add the water, ½ Cup of the coconut milk, maple syrup, vanilla extract and salt. Give it a good stir and heat over medium-high until it comes to a light simmer. Leave it to simmer for about 15-20 minutes. Add more milk if needed to thin out or until you get the creaminess you desire.

In the meantime cut the bananas into 1-2cm slices. Place a pan over medium high heat and add the crushed walnuts. Roast for about 2 minutes. Then add the coconut oil, maple syrup, cacao powder, and cinnamon. Stir together and then add the banana slices and stir again. Cook the bananas on medium heat for about 2-3 minutes until they are soft, making sure they get all soaked in the syrup from all sides and darken nicely.

Stir about half of the banana mixture into the ready porridge. Divide between to bowls and top with the rest of the banana syrup.

Turmeric sunny Lassi

Hey there :)

Usually I am not that big a fan of all that bright colors. Orange, yellow, green… meh. It always feels like they are trying their very best to prove everyone how happy they are. Like saying “Hey, life is awesome man. Smile and dance and sing and blah”. But in a kinda annoying way. Like they want to slap you with all that positive feeling stuff. Look at me, I am so adorable! Mehmeh. Not my colors. So instead I prefer so darker colors, or at least less radiant ones. Dark or royal blue, deep red, or some plain black. Evil, right? ;)

Anyway, this time with this smoothie I sort of liked the color-combination. All this screaming and dominating yeah-yeah!-color-combo. I don’t know why. Maybe because even I kinda missed the sun – even though it gets me sunburns and bad eyesight – and the colors are sort of sunny. Or maybe it is because they contrast so well with the dark background and after all it is about my love for darker colors and I am not cheating on them at all ;)

But really, I total like the colors here. Of the ingredients one by one and the color of the smoothie in total. Yeah.

Also, I am actually not sure if you call this a Lassi. It has yoghurt and cardamom in it so I just went for it. But feel free to correct me if I got the whole Lassi thing wrong. But no matter the name, you still can enjoy the drink. Quick, easy, delicious and with all that beautiful colors. you could also just stare at the ingredients. Might make you happy all the same :)

Cheers!

 

 Recipe Turmeric sunny Lassi

 prep time: 5 minutes +++  serves 1-2

Ingredients

• 1 banana
• 1 blood orange
• ½ mango, flesh
• 1 Cup natural yoghurt (of course you can use a vegan yoghurt for a vegan version)
• 1 small piece of ginger (about 2 tsp. grated)
• 2 Tbsp. turmeric
• 1 tsp. cardamom

 

Instructions

As easy as a smoothie. Just put everything in a blender and blend. (Of course you need to peel the fruits first)

Dust with some more turmeric. Or don’t. Whatever you prefer ;)

Granola-Seed Bars

Hey there :)

Granola bars is a thing I make every once in a while. It’s easy to make and perfect way to get rid off some leftover ingredients. In my case I’m talking about nut pulp. I make nutmilk almost on a weekly basis so naturally all those ground nuts need a purpose. I hate throwing food away… but I also can’t just put them in my freezer for forever :)

So granola bars is one of the go-to-things I make. I have to be honest, the base I am using does not change a lot, but I play around with spices so they will taste just a bit different every time.

Granola bars are also a perfect way to increase one’s protein intake as you can stuff them with lots of protein rich food or just you can add a scoop of protein powder. Makes it also a nice after workout snack :)

Recipe

prep time: 10 minutes + baking time +++ yields: about 12 bars, but depends on how big you slice them

Ingredients

Dry

• 1 ½ Cup / 175g leftover nut pulp from making nut milk, or almond meal
• 1 generous Cup / 105g rolled oats
• ½ Cup / 60g chopped walnuts
• 1/3 Cup / 45g pumpkin seeds, shelled
• 1/3 Cup / 45g sunflower seeds
• scant 1/3 Cup / 65g coconut sugar, or brown sugar
• 2 Tbsp. chia seeds
• 1 Tbsp. hemp seeds, shelled
• 1 tsp. lucuma powder (optional)
• 1 tsp. vanilla powder
• 1 tsp. tonka bean, freshly ground
• 2 tsp. cardamom
• 1 tsp. turmeric.
• ½ tsp. salt

 

Wet

• ½ Cup / 130g nut butter of choice
• ½ Cup / 125ml rice syrup

 

top

• about ½ Cup / 70g chopped dark chocolate

 

 

Instructions

In a big bowl mix together all of the dry ingredients.

In another one mix the wet ingredients. When combined, pour, or spoon the wet ingredients over the dry ones.

With a spoon or your hands mix the ingredients until combined. The dough should be a bit sticky but workable without problems.

Line a square pan (like for brownies) or a loaf pan if you have nothing square with baking sheets and put the dough into the pan. Press down with your hands just a bit.

Then top with the chopped chocolate and press down again, this time a little harder.

Bake in the oven at 175°C for about 35-40 Minutes.

Take out, let cool, remove from the form and cut into slices with a sharp knife.

Stored in the fridge they last for at least a week, probably longer.

Brazil Nut Choco Nutbutter

Hey there :)

So, if you are looking for a Nutella substitute you are wrong here ;) I have been wanting to make my own twist of Nutella for a while, but this is not the recipe for it. Although this recipe asks for cacao and nuts (not even hazelnuts though), the outcome will be completely different than Nutella.

If you want something sweet move on. This recipe is not (Of course you can always add more sugar to change that though). But anyway, with said what this recipe is not, maybe I should say what it is ;)

It is just another take on nutbutter plus a bit of chocolate flavor. I have mainly been using brazil nuts in this one which gives this nutbutter a slightly bitter test, so the added sugar serves mainly as a counterpart and really barely sweetens it up. If you like dark chocolate I think you might like this recipe as well. If not, you might find the flavor too dominant. But on top of some grained bread, with bananas or apples on top I personally think it’s really good :)

I added some other nuts apart from brazil nuts as well though to not make the taste all too extreme. There are some mild and creamy cashews in it as well as some almonds and even a few pumpkin seeds to go with the very oily brazil nuts. Thanks to the brazil nuts though this nutbutter has a high selenium content, a mineral that is not found in a lot of foods but is essential for our body.

Also in this recipe I have used cacao instead of cocoa (unprocessed vs. porcessed) as it has more minerals, but you can sub it with unsweetened cocoa powder as well. The same goes for the coconut sugar. Brown or even white sugar works, but will of course have impact on the glycemic index, meaning you will absorb the sugar faster.

If you like your nutbutter crunchy, a perfect add in would be some cacao nibs added in after mixing by the way ;)

 

Recipe

prep time: pretty much depending on your mixer, 10-45 minutes +++ yields: about 1 ½ Cup

* a note on making nutbutter in general: you will need a strong blender or kitchen machine, just a normal blender barely works or will leave you with chunky and not so smooth butter as it lacks the power to release the oils. I use an omni blend and it works, a vita mix should do the trick as well and strong kitchen machines might be even better. But as I don’t own one, I don’t know for sure. I also needed to press the nut mixture back to the bottom time by time, so it’s savest to stay around your kitchen tool :)

 

Ingredients

• 1 ½ Cup / 250g brazil nuts
• ½ Cup / 80g cashews
• ½ Cup / 85g almonds
• ¼ Cup / 30g pumpkin seeds
• 1/3 Cup / 40g coconut sugar (or other sugar, you can add more for a sweet version)
• 1 tsp. vanilla powder
• ½ tsp. salz
• ¼ Cup / 20g cacao powder
• optional: cacao nibs

 

Instructions

Optional: Roast all the nuts and let cool.

Place all the nuts and pumpkin seeds in a strong blender or kitchen machine. On low speed blend the mixture until the oils are released and the texture is beginning to get smooth. You might need to press the mixture back down to the bottom of your blender to ensure the blades will grip them. Make sure sour engine won’t get too hot. If need be, stop for 10 minutes and continue. The time this takes depends a lot on your kitchen tool! It took me about 25 minutes to get a smooth texture and I needed to press the mixture back to the bottom several times.

Once the texture gets a bit smooth, add in the rest of the ingredients (except for the cacao nibs if using) and keep blending on low until the desired creaminess and smoothness is achieved. I had mine completely without any chunks in them.

Fill into jars and stir some cacao nibs into them if you want. Should last several months if the lit is airtight.

Don’t bother to get all the nutbutter out of your blender – it’ close to impossible. Instead add a banana and some almond milk and cinnamon and blend it up for a nice smoothie ;)

Multigrain-Pumpkin-Porridge

Hey there :)

So at the moment weather here is rainy, it’s dark and cool and I haven’t seen the sky for a while.. Or it has changed it’s color to grey, I don’t know. And as the weather got cooler I wanted something warmer for breakfast so I made a porridge. Haven’t done that in a while. And as I feel it’s still pumpkin season and I still have some pumpkin puree I stirred in some of it. Makes for a nice color and comfort food feeling ;) For obvious reason cinnamon needed to get in there as well and for some anti-inflammatory action I also went for a teaspoon of turmeric. And I am totally into using a diversity of grains as they have some different minerals to them and stuff, but going for all quinoa or millet or whatever should work as well.

What I got was a nice warming breakfast bowl, barely sweet but with loads of good stuff to fill you up and nourish. Nomnom. For me.

I have to admit though, as I wanted my boyfriend to have some, after trying he was just like “With a breakfast like that I would go back to bed immediately”. Meh. Well, not that I have something against going back to bed (Actually, always the right choice if you ask me), I guess it means he didn’t like it all that much. So this might not be a crowd-pleaser. But if you like pumpkin and porridge and you are a bit on the healthy-wagon, I think it’s worth a try. And if you like your breakfast sweeter, just use more maple syrup.

If you have leftovers, they last in the fridge for at least 3 days and can be warmed up again in a heartbeat. Maybe you need to add a splash of almond milk or any other liquid again. If you forget or don’t bother soaking the grains, you can make it without soaking, but it needs about 10 minutes more time and a bit more liquid. But I personally prefer soaking as it also enhanced the nutrition value of the grains. But your choice :)

Recipe

prep time: about 20 minutes +++ serves: 4

Ingredients

• ¼ Cup / 45g millet
• ¼ Cup / 45g quinoa
• ¼ Cup / 45g buckwheat grains
• ¼ Cup / 30g amaranth
• 2 Tbsp. sunflower seeds
• 1 ½ Cup / 370ml almond milk + more as needed to thin out
• 5 generous Tbsp. pumpkin puree of choice
• 2 Tbsp. maple syrup
• ¼ tsp. ginger, finely ground
• 1 tsp. cinnamon
• 1 tsp. turmeric
• 1 tsp. vanilla extract

topping suggestions: pomegranate seeds, pumpkin seeds, cacao nibs, pear slices, granola, banana slices

 

Instructions

In a big bowl mix together all the grains and seeds and fill with water. Let soak over night.

The next morning thoroughly rinse the grains and place in a small pot. Add the rest of the ingredients and stir to combine.

Bring to boil and then reduce heat to medium-low. Let simmer for about 15-20 minutes. Add some more almond milk if you want a smoother consistency.

Adjust spices and sweetness to taste.

Spoon into bowls and add desired toppings and drizzle with some more maple syrup and cinnamon. Enjoy still warm :)

 

grainy, seedy Crispbread

Hey there :)

Do you guys work with grains and seeds and nuts a lot? I do and my kitchen definitely shows… I don’t know why since I don’t remember them scattering around in the flour, but my kitchen is like paved with dropped seeds. It’s crazy. But on the other side if you walk in without shoes it’s like getting a food massage.. or something like that ;) I also have some plant growing out my kitchen sink every other week thanks to all the flax seeds and buckwheat groats etc. going in there. I am afraid one day I’ll have a full on tree in my kitchen.. Well.. I’ll see…

Anyway, seeds and grains are still worth all the hassle. First off because I personally like them tastewise. But the other big pro is certainly their nutritional value. There so tiny yet often loaded with loads of minerals and they are also a good source of protein. Of course it is depending on the seed and grain but overall they have some amazing stats. Take pumpkin seeds for example. They have an ample of zink to them and loads of muscle-building protein  (30%!) with good balance of amino acids.

Or take sunflower seeds. They also are high in protein (25%) and they have an awesome potassium to sodium ratio. Meaning a lot of potassium and only little sodium. Which is good, cause nowadays it’s easy to consume too much sodium. And among all seeds I know they have the best fiber content. Well they are also high in calories, but when they keep us feeling full longer I guess that balances it out :)

And for sesame seeds. They are a good add in to your diet it you avoid dairies as they are a good source of calcium. But there are a lot of other minerals as well. We’re talking zink, calcium, copper and some more.

A lot of seeds also contain some B Vitamins and often enough E which is good for your skin :)

 

So anyway.. enough on all those seeds.. Why am I talking about them anyway? Because this recipe for a crispbread really has a lot of seeds to it.

It doesn’t contain any gluten and is solely made by combining buckwheat, some seeds (ground and whole) and water. More or less. This makes this crispbread super filling and – for a bread – it is super high in protein. It also helps with digestion as flax seeds and psyllium husk is part of the plan as well. Nice, eh? I also included some dried cranberries but they are optional. If you are not into that dried fruit thing just omit them. The crispbread works with sweet or savory toppings so it just as universal as some standard bread. Just with more fiber and of course it is crisper ;)

 

Recipe

Ingredients

Dry

• ½ Cup / 95g flax seeds, ground
• ½ Cup/ 90g buckwheat groats, ground
• ¼ Cup / 35g sunflower seeds, coarsely ground

I just mill the seeds, but you can use a blender to get them into a coarse flour like consistency

• ¼ Cup /35g flax seeds
• ¼ Cup/ 35g sesame seeds (unhulled)
• ¼ Cup / 35g chia seeds
• 2 Tbsp. psyllium husk powder
• 2 Tbsp. pumpkin seeds
• pinch of salt
• ¼ Cup / 25g cranberries (optional)

Wet

• 1 Cup /250 ml water
• 1 Tbsp. maple syrup

 

Instructions

In a big bowl mix together all of the dry ingredients.

Then add the wet ingredients and stir with a wooden spoon until well combined.

Line a baking tray with a baking sheet and spread the mixture on it. Form into a rectangular with a thickness of about ½ cm. It is not enough mass to fill the tray completely so you have to form it a bit. having wet hands and a dough scraper helps, but the dough itself is easy to work with.

Let sit for about 2 hours.

Preheat oven to 200°C and bake for about 20 minutes.

Let cool and cut into smaller rectangles.

 

Buckwheat-Walnut-Pancakes

Hey there :)

This is a recipe I have first made a while back, fiddling with some pancakes. Making pancakes is always a good way to find out about flavor-combination and stuff. They reveal everything in their little pancake-universe :)

As far as I am concerned, buckwheat and walnuts work pretty nice together and make a good breakfast in autumn. Also they are a nice twist form usual pancakes, even though lain ones are just alike awesome. These one here do have a little more protein though thanks to the buckwheat

Recipe

prep time: 30 minutes +++ yields: about 15 small pancakes

Ingredients

• ½ Cup / 55g walnuts
• ½ Cup / 90g buckwheat groats
• 2 eggs
• ¼ Cup / 60ml maple syrup
• 1/3 Cup / 75ml almond milk + 1 Tbsp. cider vinegar
• ½ tsp. baking soda
• ½ tsp. baking powder
• pinch of salt

Instructions

Start by stirring the cider vinegar into the almond milk and set aside for about 10 minutes.

In a blender put the walnuts and buckwheat groats and pulse several times until you get a coarse meal. It doesn’t have to look like fine flour, but it should be ground enough to not be able to distinguish between the buckwheat and the walnuts. Put in a bowl and add baking soda, baking powder and salt. Set aside.

In another bowl mix together eggs and maple syrup until a little foamy. Then add the almond milk mixture.

Now stir in the buckwheat-walnut mixture and mix until everything is distributed more or less evenly.

In a pan over medium heat place a bit of oil and about 1 tablespoon of the mixture per pancake. They are very delicate so keeping them small helps when you flip them. Bake on both sides until brown, about 3-4 minutes.

Serve topped with some chocolate, cacaonibs, more maple syrup, yoghurt or favorite topping

Add with a bit of maple syrup and some more crushed walnuts. Or with some semi-sweet chocolate spread in-between. Or however else you like them :)

Spiced Autumn Fruit Crumble

It’s apple time! No mistaking.

My grandma has an apple tree in her garden and this year it’s going crazy. There are hundreds of apples, all waiting to be picked an eaten. The last month I made something with apple almost every other day. Apple chips, overnight oats with apples, apple cake, apple muffins.. and so on. And I will make some apple butter soonish I think. Haven’t had some for quite a while.

Anyway, this recipe also was made with apples, some breakfast to welcome the autumn.

But it works as a desert as well. I am a big fan of sweet breakfast so almost all of what I eat for breakfast I could eat as a desert as well ^^° Maybe I should try something savory once in a while.

Well, who cares… Back to the point. If you are having some apples in store like me, this is a nice and easy recipe to do. And you can swap almost everything. Having apples but no pear? Leave it out. Can’t have wheat? Use some more rolled oats or buckwheat flour for example. Prefer apricot over plums? Well, you know what to do. But don’t miss too many on the spices. They are just awesome.

Recipe

prep time: about 20 minutes + baking time +++ serves about 6 persons

Ingredients

• 2 apples
• 5 plums
• 1 pear
• 1 Tbsp. coconut sugar
• 1 Tbsp. grated ginger
• 1 tsp. tonka bean
• 2 tsp. vanilla powder
• 1 ½ tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. cardamom

• ½ Cup / 25g rolled oats
• ½ Cup / 25g whole grain wheat flour
• 1/3 Cup coconut sugar
• 5 Tbsp. coconut oil, very cold or cold butter
• some crushed nuts (optional)

Instructions

Wash all the fruits. Cut them into bite-size pieces and place in a bowl. Mix with a tablespoon of sugar and all of the spices. Place it in one big baking dish or several smaller ones.

Make the crumble: simply mix together by hand the rest of the ingredients. If you want to you can add some nuts for extra crunch into the crumble topping. Put the crumble on top of the fruits.

Preheat oven to 200°C. Bake for 20 minutes with some aluminum foil on top and another 20 minutes without. If you are using smaller dishes reduce the time to a 15 minute time with and without foil.

Serve with some yoghurt or ice cream or even plain as it is :)

Choco-Banana-Mug-Cake

Hey there :)

I often have some banana that just lasts forever. The one banana that just won’t get eaten. Happens all the time. The banana just keeps getting blacker and blacker and reaches a state where I don’t want to eat it plain anymore. But it also isn’t enough for a whole banana bread. So what to do? Start crying and rumbling, curse that banana, tell it you never wanted it anyway. When you bought it you already knew this one was the one to fuck your life over. Or deny its existence completely. That is one way I handle it sometimes. Or I freeze it, but who the hell needs a dozen frozen bananas?

Found a solution for myself: Banana Mug Cake. Since the cake is so small once banana it plenty to make cake with it. And it comes together in 5 minutes, really quick. I added some hemp seeds for protein so this once can serve as an after workout treat or maybe a breakfast as the oats will help you feel full for a bit.

You can by the way also grind your oats into a flour before making this mug cake, it will result in a bit more cake-like texture. With unground oats it is quite chewy. Which I like but some don’t I think.It is also not the sweetest cake. If you feel like something a bit sugary, add a tablespoon of coconut sugar or mayble maplesyrup to the batter.

Well, your call :)

Also I am finally having a week of :) Holiday time, finally :) Can’t wait to be doing nothing but chilling around in beaches :)

Recipe

prep time: 5 minutes +++ yields: one mug cake

Ingredients

• 1 very ripe banana
• 1 egg
• ¼ Cup / 25g rolled oats
• 1 heaping tsp. cacao powder
• dash of cinnamon
• 2 Tbsp. hempseeds, shelled
• 1 Tbsp. flaxseed, ground
• ½ tsp. baking powder

toppings: some crushed nuts, maple syrup, cacao nibs etc.

Instructions

In a small bowl mash the banana with a fork until you have a more or less smooth paste. Add the egg and mix until combined.

Stir in the cacao powder, cinnamon, rolled oats, hempseeds, flaxseeds and baking powder and miy everything with a spoon until combined.

Transfer to a big mug. If you want to avoid sticking you can grease with some oil, but my cake came out nicely without any greasing.

In a microwave bake for about 1 ½ -2 minutes. (I like my cake a bit underdone. You can bake for another 15-30 sec. if you want it cooked through completely)

Take out and turn upside down on a plate. Serve with desired toppings like some syrup, nut and cacao nibs. Or some shredded coconut. Whatever you feel like :)