Name: Provençal savory mug cake GF
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Ingredients: 3 tbsp gluten free oat flour; 1 tbsp corn starch; 1/4 tsp ground turmeric; 1/4 tsp dry thyme; 1/4 tsp dry oregano; 1/4 tsp baking powder; a pinch of salt; 1 tbsp olive oil; 3 tbsp plant based milk; 3 black olives; 2 sun-dried tomatoes; 1 tbsp sunflower seeds

Description

Ready in less than 5 minutes, this provençal olives and tomato mug cake is the perfect recipe for a quick and nourishing lunch.

Ingredients

Scale

3 tbsp gluten free oat flour
1 tbsp corn starch
1/4 tsp ground turmeric
1/4 tsp dry thyme
1/4 tsp dry oregano
1/4 tsp baking powder
a pinch of salt
1 tbsp olive oil
3 tbsp plant based milk
3 black olives
2 sun-dried tomatoes
1 tbsp sunflower seeds

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Instructions

Mix the oat flour, corn starch, turmeric, thyme, oregano, baking powder and salt in a microwave-proof mug.
Add the olive oil and plant based milk and stir well to combine and form a smooth dough.
Finely chop the black olives and sun-dried tomatoes and fold in the batter with the sunflower seeds. Roughly stir to incorporate.
Bake in the microwave on full power for 1 to 1.30 minutes, or until the batter has risen and the surface looks dry and spongy.
Allow to cool down for 3 minutes and enjoy immediately.

Notes

This recipe leads to a small mug serving. For a bigger mug cake, feel free to double the quantities and so to double the baking time.
To make oat flour, simply blend rolled oats on high speed until reduce in a fine flour. Make sure you are using certified gluten free oats for a GF version.
Make sure you are using a microwave-proof mug to make this recipe. The mug should be big enough to be three-quarters full with the raw dough as it will significantly rise during the baking.