For the bases:
90g (3/4 cup) gluten free oats
1 tbsp (15g) chopped nuts or cacao nibs
1/4 teaspoon ground cinnamon
1 tbsp honey
1 tbsp (15g) almond butter
1 tbsp vanilla, almond or chocolate whey
1 tbsp unsweetened almond milk
Pinch of flakey sea salt
Low cal spray
For the mug cake filling:
4 tbsp vanilla, almond or chocolate whey
2 tsp cacao powder
2 tsp stevia
2 tbsp almond butter
8 tbsp unsweetened almond milk
Other great fillings if you want to use the base and fill in other ways:
Strained Greek yogurt
Cream cheese with sweetener
Fresh blueberries and grated lemon rind (optional)
For the base:
Preheat oven to 180C
Combine oats, whey, nuts, cinnamon and salt in a large bowl.
Combine honey, almond milk and almond butter on stovetop and stir until smooth.
Add honey mixture to oat mixture; mix really well.
Divide oat mixture evenly among 6 muffin cups coated with cooking spray. Push to the edges to fill out the base.
For the filling:
Combine all ingredients and mix into a thick paste in a bowl and divide equally into the cups.
Bake for 10-12 minutes or until edges are browned and the cake looks firm.
Allow to fully cool as they will be soft when hot and will go hard once cool.
Makes 6 cups
Per cup: 189
P: 15 C: 14 F: 8 Fibre: 3g