By nutritional therapist Christine Bailey
This is a wonderful treat made in the microwave for a speedy option. Choose a pure fruit spread without added sugars for the jam. Top with some yoghurt or dairy free yoghurt for a probiotic boost.
(makes 1 mug cake)
1 tbsp xylitol
1 tbsp olive oil or melted dairy free spread
1 egg (or flax egg made with 1 tbsp ground flaxseed and 3 tbsp water)
2 tbsp dairy free milk
½ tsp vanilla extract
3 tbsp gluten free flour
2 tsp cocoa powder
½ tsp baking powder
1 tbsp strawberry jam with no added sugar
Dairy free yoghurt to serve
Chopped berries to serve
Place all the ingredients (except the jam) in a microwave (or ovenproof) safe mug and mix well with a fork until smooth. Place the strawberry jam in the centre of the mixture by pushing it down in the batter. Microwave on high for 2 minutes. Serve with a spoonful of dairy free yogurt and chopped berries.
To bake in the oven, preheat the oven to 180C, gas mark 4. Bake for 15 minutes until cooked and golden.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.