I am really loving mug cakes right now; minimal prep, so quick to make and minimal washing up to do after. They’re great for impatient people (like me) who want dessert ASAP, because they are ready in minutes and it will probably be longer waiting for it to cool down than they actually take to bake!

I’m also big into anything hybrid right now; a little bit of this with a little bit of that and you can create something so exciting and new, which I love. So these are part cake, part cookie, a golden vanilla sponge with chocolate chips and as always just a few lovely natural ingredients to make them! The first time I tested these Azaria spotted them as soon as she got home from school, claimed one as hers and wolfed it down after her dinner. I won’t pretend I didn’t do the same thing…I guess the apple really doesn’t fall far from the tree!

Ingredients

• 1/4 cup ground oats
• 1 tbsp coconut sugar
• 1/2 tsp baking powder
• Pinch of salt
• 1/4 cup oat milk
• 2 tbsp peanut butter
• 35g raw chocolate

Add the ground oats, coconut sugar, baking powder and salt to a bowl and stir, then stir in the oat milk and peanut butter until the mixture is a smooth batter. Chop the chocolate into chunks and fold in, then spoon the mixture into a mug and microwave on high for two minutes. Allow to cool a little before you dig in!

Love, Mrs H xx