Microwave cocoa oat mug cake

Ingredients

For 1 serving

• Oat flour35 g
• Unsweetened cocoa powder6 g
• Egg whites90 g
• Skim milk40 ml
• Honey2 teaspoons
• Baking powder2 g
• Nonfat Greek yogurt100 g
• Raspberries60 g

Contains: gluten, lactose, eggs,

Method

1. In a large microwave-safe mug, mix the oat flour with the cocoa and baking powder.
2. Add the egg whites, milk and honey and stir with a fork until smooth and lump-free; fill the mug no more than halfway, as it rises.
3. Microwave at 800 W for 90 seconds–2 minutes, until risen and dry on top.
4. Let it rest for 1 minute so it finishes cooking and settles; meanwhile rinse the raspberries.
5. Serve with the Greek yoghurt and the raspberries.