Brownie in a Mug (FatCatAnna Style)

Okay that title in brackets almost sounds like Gangnam Style  – I don’t have many sweet things in the house for after dinner indulgence.  I’m not sure if it’s because I’m a diabetic or the way my Mum was (fresh fruit or occasional Betty Crocker mix in it’s own box cake were her favs for us).  I just know that sometimes I get that urge to have something I consider sinful (e.g. ice cream is a rarity in my freezer – usually it gets freezer burn as I forget I have some).

So, lately, I’ve been playing around with recipes I’ve found online for making a brownie in a mug.  The best one so far, that I came across is from Simply Recipes.  It’s a no brainer.  The only thing I did with it though  – due to the carb count of the ingredients was a) make 1 portion into 2 nice sized treats; and b) go full out with making it gluten free as possible (I’m still new at this – so don’t shout me if there’s a hint of gluten in recipe below).

No, I have not been diagnosed with celiac.  Though it seems many Type 1 diabetics are being diagnosed with it (and there’s a new test from Australia that says “ it doesn’t require a month or more of eating gluten or painful intestinal biopsies” along more accuracy of diagnosis).   All I know is, that sometimes I’m finding I have a few of the symptoms of possible wheat intolerance – despite not eating masses of bread – and wonder …. am I or am I not allergic to gluten?  So far, I’ve had no success in having my endo say yes to testing (some of my T1 diabetics online mates have said I should get it done – even in my later stages of life with diabetes).  For now, while I learn to deal with some other new health problems in my life – I just skip along merrily – and deal with having a yummy brownie in a mug that doesn’t make my #BGnow go wacko afterwards and makes me smile!

So with a drum roll …. here’s my easy peasy recipe – that hopefully you will find as yummy as I do.  Feel free to play around with the type of flour you want – just like I did.  Also, I have made it with 50/50 sugar & Splenda – but that was only when using mixture of wheat/rice flour.  It was great – but if I’m going to have something sweet – I might as well go all the way – with the real thing (see my little notes of other sweetners I've used below)!!!

INGREDIENTS:

• 1/4 cup flour (I use a mixture of ¼ cup brown rice flour and ¼ cup coconut flour)
• ¼ cup sugar (I’ve played around with using Maple Flakes – which is  lower in carbs then regular sugar along with added vitamins/minerals in it that are natural.  I’ve even used my home made version of lavender sugar ).
• 2 Tbsp of cocoa (natural, unsweetened)
• Pinch of salt (like you’d throw over your shoulder for good luck – careful – not  that big a pinch)
• Tiny pinch of cinnamon (I love cinnamon!!!)
• 1/4 cup of water
• 2 Tbsp canola or vegetable oil (Simply Recipes recommended not to use olive oil due to taste factor - but I have - along with trying it out with Organic Coconut Oil from this company)
• 1 to 2 drops vanilla extract
• 1 small (hee!hee!) scoop of ice cream or 1-2 Tbsp heavy whipping cream to serve

INSTRUCTIONS:

Place flour(s), sugar, cocoa, salt, and cinnamon in a small bowl (see pictures). Stir with a fork to mix well.  Next add oil, water,  and vanilla to bowl.  Mix well with a fork until the mixture is smooth and there are no clumps.  Take TWO mugs and divide mixture into them. Place in a microwave (I do each one individually) – heat on HIGH for 1 minute.  If you go more than 30 secs over – mixture may be too dry.  I find 1 minute makes it purrfectly yummy texture – not overly dry – not overly goopy.  Of course, this all depends on your microwave!  As the original recipe states at Simply Recipes – “it should still be moist when cooked through not dry”.  Let cool for a minute and serve with one of the toppings above.

To see a FULL set of pictures of this recipe along with extra descriptiions and tips  - go to this link - and promise me - when you get there ...

DO NOT LICK THE SCREEN!!!