I’m straying from more than one of my nutritional boundaries here, but I do so strictly in the interest of science. And, because its chocolate cake. In 5 minutes.
Adapted from a recipe found at Dizzy Dee
- 3 Tablespoons organic graham flour*
- 4 Tablespoons non-refined cane sugar
- 3 Tablespoons unsweetened cocoa
- 1 Egg
- 3 Tablespoons milk
- 3 Tablespoons walnut or coconut oil
- 1/4 Teaspoon cinnamon
- A little vanilla
- Pinch salt
Oil the inside of a large mug. Thoroughly combine all ingredients in the mug and microwave on high for 3 minutes. Let cool for a couple of minutes and serve warm with sweetened cream.
* (from about.com) Graham flour is a form of whole wheat flour, named for Sylvester Graham (1795-1851), a forerunner of the health food movement and the inventor (1829) of Graham Crackers. Graham developed this form of flour in the 1830s in hopes of diverting people away from the less healthy refined white flour. His Graham hotels promoted vegetarian meals and unseasoned foods.
To make graham flour, the endosperm of winter wheat is finely ground. The bran and germ layers are returned and mixed in, resulting in a coarse, brown flour with a nutty and slightly sweet flavor. Today, some commercial granaries remove much of the wheat germ to prolong the shelf life of the flour. The germ contains oil that accelerates rancidity. Graham flour is unrefined and unbleached.
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