Wednesday, 4 October 2017

Autumn Crunch Breakfast Cake

   Autumn. I love it. I've told you that. It's the prettiest time of the year, and so quiet and peaceful. The mornings are the best - I can't wait for the first frost! I've been really enjoying dressing up my breakfasts lately, so when autumn rolled around, I had to combine the two!
   So, on Suday morning, I made a super-healthy breakfast mug cake with an autumnal theme, and it was both delicious and fun!
   Yes, a healthy mug cake is possible, I blogged about it just this morning: canvas cake, healthy mug cake recipe.


   This cake was made with the canvas cake breakfast base with the addition of 2 tablespoons of pureed pumpkin and 1/4 teaspoon mixed spice, topped with 50g St Helen's Farm goat's milk yoghurt combined with 1 teaspoon of Hive & Keeper raw honey, then embellished with 1/3 punnet of a Graze honeycomb & almond protein topper and 10g (three squares) of Green & Black's white chocolate, melted down, spread thin, semi-cooled and cut with sugarcraft plungers, before being coloured with edible gold & red lustre.

Autumn Crunch Mug Cake: 330 calories, 23g carbs, 26.5g protein
Break-Down
Cake + pumpkin purée: 150 calories, 3g fat, 5g carbs, 6g fibre, 21.5g protein
Yoghurt + raw honey: 75 calories, 3.5g fat, 7.5g carbs (4g sugar), 2.5g protein
Toppings:
  - Graze honeycomb & almond: 50 calories, 2g fat, 6g (3g sugar) carbs, 0.75g fibre, 1.5g protein
  - Green & Black's white chocolate: 55 calories, 4g fat, 5g carbs (sugar), 1g protein




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