Now, I love Pinterest (You can follow me HERE if you’d like), but sometimes, I am pretty sure that it was invented by the devil himself….
See, I LOVE food (in case you didn’t know), and my recipe boards are chalk full of delicious concoctions that are just dying for me to make…the problem? 90% of them are desserts…and a lot of those are mug brownies.
Ummmm…that’s a problem.
Whenever I look for dinner inspiration (which thankfully hasn’t been too often thanks to MyFreezEasy), I am bombarded by my 2 a.m. idea of a delicious pie, ice cream recipe, or cake. Y’all. This is a PROBLEM.
So. I’ve been staring down this mug cake recipe for over a week. The problem? No bananas – so I improvised tonight. The result? Pure peanut butter-chocolate deliciousness. And you know what? I enjoyed EVERY. SINGLE. BITE. Take that diet!
*WARNING: You may want to hop on the treadmill and burn off about 500 calories before you indulge*
Gluten Free Peanut Butter Mug Brownie
- 1/4 cup cassava flour
- 4 TBSP raw sugar
- 2 TBSP raw cacao powder
- 1.5 TBSP grapeseed oil
- 1 TBSP peanut butter or almond butter
- 2 TBSP coconut milk
- 1/2 tsp vanilla
- DASH cinnamon
- 1/8 tsp salt
Add all of the ingredients to your mug. Seriously. Dump ’em all in there.
Using a fork, stir it all up. Lick the fork (remember there are no eggs in this recipe, so you’re safe!). Put the mug in the microwave. Microwave on high 1-2 minutes (depending on your microwave’s wattage).
Your brownie is done when it is still slightly wet in the middle. Allow to sit for about 5 minutes so that you don’t burn your mouth, then dig in.
Not a peanut butter fan? You could sub berry preserves, 2-3 drops of peppermint vitality essential oil, or even just skip it altogether.