I hurriedly grabbed a coat since I was running late. A wave of heat hit me. It wasn’t long before I could feel myself sweating. I couldn’t believe it, summer was officially here – and it was close to 90 degrees.
In a blink of an eye winter turned to spring and now summer. We are now 1 month away from 3 weddings in July (Zoe’s, Mia’s and my cousin’s). Time just flies. With the clock ticking, my anxiety starts to kick in as I thought about the hundreds of things I still had to do.
My fiance always has to remind me to stop, breathe and just snap out of it. To simply enjoy the moment. To stop and admire rather than to just run. So I’m going to do that today. Whilst I’m trying to stay present, I’m also excited to share our newest recipe, because thinking and talking about food always makes me happy.
Recently we’ve discovered #glutenfree oreos and so decided to make a delicious oreo mug cake that makes for a perfect weekend treat in no time. If you can’t find oreos feel free to use your favorite cookie in place of this. It reminds me of all the crazy oreo brownies, oreo cheesecakes I use to whip up in the kitchen in high school as I indulged in sweet treats to get through all the hours of studying. There were so many fun memories of baking with my friends. Taking inspiration from all the high school days, here is a faster, easier, healthier version of an oreo cake! I’m really excited and so proud to share Raena’s very first recipe idea. This was her idea, her recipe. I hope all of you will make it to support her!
- 3 tbsp oat flour
- 2 tbsp coconut flour
- 1⅓ tbsp coconut sugar (or stevia)
- pinch of salt
- 1 egg
- ¼ cup milk
- ½ tsp baking powder
- 1 tsp vanilla
- 2 oreos
- Mix all the ingredients except Oreos together until smooth.
- Divide into 2 small cups.
- Crush Oreos into small pieces and sprinkle over the top.
- Microwave each cake separately for 1 min. Serve immediately.
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