Recipes

Ingredients

• FOR THE TOPPING:
• If using frozen strawberries: 4 frozen strawberries, warmed in microwave or on counter top
• If using fresh strawberries: 2 large strawberries, cut into 1/6ths lengthwise
• ¼ tsp orange zest
• 1 tsp real maple syrup
• FOR THE CAKE:
• 1 medium or large egg
• 1 Tbsp almond butter
• 3 Tbsp almond flour
• 8 slices freeze dried strawberries, crushed (optional)
• 1 Tbsp + 1 tsp real maple syrup
• ¼ tsp baking powder
• ⅛ tsp salt
• ½ tsp vanilla extract or vanilla bean paste
• ⅛ tsp almond extract (optional)
• Cooking spray

Directions

1. MAKE THE TOPPING:
   • Toss together the strawberries, real maple syrup and orange zest. Set aside.
2. MAKE THE CAKE:
   • Lightly spray an 8 ounce mug or custard ramekin.
   • In a small bowl, whisk together the egg and almond butter and mix thoroughly until there are no almond butter streaks. Add the rest of the ingredients and whisk.
   • Transfer the batter into the prepared mug. Microwave for 1:15-1:45 minutes until the batter rises and holds. Remove from the microwave. Either remove cake from the mug and top with strawberries or leave it in the mug.