Based on my Single-Serve Upside Down Pineapple “Cake” I made a new variation. Seriously, the options are endless!
Today I used a clementine as inspiration for a small, perfectly portioned dessert just for me. No mess, no leftovers and completely satisfying! Write up below the video..
Note: I forget the vanilla in the video!
Here’s the write up.
- 1 Clementine
- 3 tbsp Whole Wheat White Flour (23g)
- 1/4 tsp baking powder
- 2 tbsp almond milk
- 1/4 tsp vanilla
- 1 tbsp honey (21g)
- non-stick cooking spray
Preheat oven to 350 degrees.
Zest the clementine. Then peel and separate.
Mix the flour, zest and baking powder.
Add the almond milk, vanilla, honey. Mix until just combined to make the batter.
Spray a ramekin or small mug with non-stick cooking spray.
Layer the clementine segments on the bottom of your ramekin. Pour the batter on top and bake for 20 minutes.
Scrap the sides of the baked cake with a butter knife or toothpick. Turn onto a plate and top with a bit of whipped cream for effect. :)
|Servings||Amt per Serving|
|190||1g||4g||old: 3||new: 5|