Prep 3 minutes | Cook 1 1/2 minutes | Serves 1
3 Tbsp coconut cream
2 Tbsp lemon juice
2 Tbsp coconut flour
1 Tbsp granulated stevia*
¼ tsp baking powder
3 tablespoons ripe mango, cut into very small pieces
Grease a microwave proof mug.
In a bowl, whisk the egg and coconut cream. Add the lemon juice and stir to combine.
Add the coconut flour, stevia and baking powder and mix well. Stir in the chopped mango. Pour the batter into the mug. Microwave for 1½ minutes. Enjoy directly from the mug or tip upside down onto a plate. Top with a dollop of coconut cream, sliced mango or lemon zest.
*Use Stevia that measures spoon for spoon equal to sugar. A brand that is sweet in flavour with no bitter aftertaste is NATVIA baking stevia. Stevia has a host of benefits including dental heath, virtually no calories and no blood sugar spikes.
Find gluten free recipes Australia on the Recipes page or download the Recipe eBook.