MATCHA MUG CAKE

INGREDIENTS

•  
  4 tbsp (30 g) all-purpose flour

• 1 tsp high quality matcha powder 
• 1/4 tsp baking powder
•   1 tbsp (12.5 g) granulated white sugar (more if desired)
• 3 tbsp (45 ml) nonfat milk
• 1/2 tbsp (7.5 ml) vegetable oil

  INSTRUCTIONS

  • In a microwave-safe mug, add flour, matcha powder, baking powder and sugar. Whisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.
  • Add in milk and oil. Mix with whisk until batter is smooth and uniform in color. Cook in the microwave at full power for about 1 minute. Let cake cool for a few minutes before eating.
  • OPTIONAL  Top with whipped cream, fresh fruit, ice cream, powedered sugar, rainbow jimmies, or your favorite toppings

TRAIL MIX TEA BREAD

Preheat the oven to 350 degrees and grease a 9x5x3 inch loaf pan.

Dry ingredients: 

2 cups of flour (take out 2 tbs and put in a separate bowl)

2/3 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Any combination of dried fruits and nuts:                Wet ingredients (preferably at room temperature):

1/3 cup of each                                                        1 cup plain yogurt

I use:  dried apricots, craisins,                                 1/2 cup unsalted butter (melted and cooled)

chocolate chips, pecans, walnuts                             1 large egg, lightly beaten

Add to the 2 tbs flour you took from the                  1 1/2 tsp vanilla

2 cups (this will prevent your                                   zest of one lemon

                                                                    add-ins from sinking to the bottom

Mix together the dry ingredients then the wet ingredients.  Add the wet to the dry.  Stir in the dried fruit and nuts mixture.  The consistency will be really thick. Scrape the batter into the prepared loaf pan and spread it evenly.  Bake for 40-50 minutes, until a toothpick inserted in the center comes out clean.  Remove the pan from the oven and let rest 10 min on a cooling rack.  Finish cooling on the rack before wrapping.  If not eaten right out of the oven, it's best stored in the refrigerator and re-heated in a toaster oven.  It's also great to freeze for later!