July 2017 Recipe Redux Challenge:

Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker

Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker. (If you have none of these, use the microwave, rice cooker or another keep-cool appliance.)“

“Are you sure it only takes 5 minutes to make?”

“Dessert will only take 5 minutes. Trust me.” I smiled reassuringly, motioning our two friends to sit down.

We leisurely walked over to the kitchen counter and started pulling out our measuring spoons and a giant mug.

Coconut flour, baking powder IN.

Then the wet ingredients. A few chopped strawberries. Stir with a fork.

Open the microwave and hit start.

I turned to our guests and started to chat about the best places to visit in Singapore. It’s been a long time since we’ve been there.

Zoe began to wash up the dishes. By the time all the dishes were done, the timer on the microwave rang. Carefully, I lifted the hot mug out and drizzled over the sweet strawberry yogurt. Zoe carefully arranged slices of  red strawberry with a final dusting of coconut flour. The speckles of white  settled on the strawberry like snowfall on a winter’s day.

I picked up the mug and walked over to where our guests were sitting. I carefully placed the ceramic mug brimming with fresh strawberries and overflowing with delicious homemade berry yogurt topping in front of them.

“You’re done?….Oh my goodness..look at that!” one of our friends said with surprise.

“Wait, no one move! I need to take some pictures of this first!” our other friend exclaimed.

I grinned at Zoe. They were blown away.

I watched as the contents of the mug emptied out. Spoonful after spoonful, I could sense their eagerness and astonishment. Our summer strawberry shortcake was not just good, but absolutely delicious.

And guess what? It is the perfect light summer dessert, because it is also decievingly HEALTHY. No Oil, No butter, Low-carb, paleo, gluten free, lactose free. And of course it was so easy to make – all done in 5 minutes.
Of course behind every success story there are always those “untold” challenges:

Just a few days before, we came back exhausted from work craving something a little sweet. After 30 minutes of searching up “easy recipes in the microwave” we were a little frustrated. There wasn’t one that we really loved.

Between compromising healthy and simplicity  – we were lost. We decided that we might as well create our own and stared to play with the ratios.

Some came out too wet; others just weren’t sweet enough; some didn’t reach our set “calorie” goal. I almost threw up my hands in surrender because it was so frustrating. But I’m so glad Zoe didn’t let me give up because this one was perfecto.

After 4-5 times, we nailed it! It was so good we ate this few nights in a row. Then we decided that it was too good to not share with others so we made it when our friends came over.

Fresh strawberries folded into a light coconut batter, sweetened with the rich flavor of maple syrup. The best part was the sweet strawberry “cream” that was as simple as 1 part jam to 1 part yogurt – tangy but sweet; fruity and light. The delicious creamy topping paired with the fluffy sponge cake was a winning summer combination.

So for those of you struggling like us (stranded in another kitchen without a oven or fancy equipment)  then this is a gorgeous summer berry dessert that won’t let you down. This beautiful dessert will fool everyone you serve it to – even yourself. Perfect for days when you feel super lazy!

My only regret is not discovering this recipe a little earlier so I could enjoy this longer.

Bon Appetit!

5 Min Strawberry Shortcake Mug Cake (Paleo, Oil-Free, GF, DF)

 

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Author: Unconventional Cooks

Serves: 2

Ingredients

• 4 tbsp coconut flour
• ½ tsp baking powder
• ⅓ cup unsweetened almond milk
• 1 egg
• 2 tbsp maple syrup
• ½ tsp vanilla
• 1 strawberry, diced
• Healthy Strawberry "Cream" Topping: 2 tbsp DF Plain yogurt + 1 tbsp strawberry jam

Instructions

1. In a mug, mix together flour and baking powder.
2. Add in the remaining ingredients. Whisk well with a fork.
3. Microwave on high for 4 minutes (I would advise you to check in at 2.5-3 minutes just to make sure it doesn't overspill/overcook. Each microwave is different).

Nutrition Information

Calories: 195.4 (with topping) Fat: 7.1 Carbohydrates: 32.3 Sugar: 23.2 Fiber: 8.0g Protein: 6.5

3.5.3251

LOVE,

Zoe & Mia

(This post is featured on Inspire me Monday, Twinkly Tuesday, Weekend Potluck, Hearth and Soul, Full Plate Thursdays)

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