Quick Tigernut and Raspberry Mug Cake

This mug cake is a delicious single-serving treat that comes together in a flash in the microwave, perfect for a tasty, gluten-free breakfast or snack with a vibrant raspberry fruitiness.

Ingredients:

• 30g Ioboscovivo tigernut flour
• 1 tablespoon almond flour
• 30g coconut sugar
• 1/4 teaspoon baking powder
• A pinch of salt
• 40ml plant-based milk (almond, soy)
• 1 tablespoon L'Agrumeto extra virgin olive oil
• 1 teaspoon IoBoscoVivo freeze-dried raspberry powder (for color and a more concentrated flavor)
• 5-7 crumbled IoBoscoVivo freeze-dried raspberry pieces (for a crunchy texture)
• Vanilla essence (a few drops, optional)
• Other IoBoscoVivo freeze-dried raspberry pieces (for garnish, optional)

Instructions:

In a microwave-safe mug, mix the tigernut flour, almond flour, coconut sugar, baking powder, salt, and freeze-dried raspberry powder until you get a homogeneous mixture with a beautiful pink color.

Pour the plant-based milk, extra virgin olive oil, and vanilla essence (if using) into the mug. Mix well with a fork or spoon until all ingredients are well combined and there are no lumps.

Add the crumbled freeze-dried raspberry pieces to the batter and stir gently to distribute them.

Microwave the mug on high power (approx. 800-1000W) for 60-90 seconds. Cooking time may vary depending on your microwave's power, so check for doneness after 60 seconds by inserting a toothpick into the center: if it comes out with some moist crumbs, the mug cake is ready (it will tend to dry slightly as it cools). Be careful not to overcook to avoid it becoming dry.

Remove the mug from the microwave and let the mug cake cool for a couple of minutes before enjoying.

Garnish with more freeze-dried raspberry pieces for an extra touch of color and crunch.

Enjoy your snack!