As I was contemplating tea time this afternoon, I considered what treat I could have with my Scottish tea. Afternoon teas have changed drastically since I switched to a plant based diet. No more scones, finger sandwiches or shortbread cookies for me. Instead I’ve had fresh fruit or a Lara bar, which are made of simple whole foods. Often I’ve just skipped tea time altogether.
However this afternoon I opened up Pinterest, searching for an easy, healthy treat idea. The first post I saw, without even typing anything into the search bar, was a recipe for Healthy Pumpkin Mug Cake. Perfect! I had pumpkin purée left over from Thanksgiving. I slightly adapted the recipe and came up with this super simple mug cake for one, using ingredients I had on hand.
Healthy Pumpkin Mug Cake
Any gluten free flour could be used. I had these two on hand. Coconut milk could be substituted for almond…keep it unsweetened…and pecans could replace walnuts. The point is to keep the ingredients wholesome and healthy.
Paired with a cup of hot Scottish Thistle tea, this was a wonderfully satisfying afternoon tea time. And best of all, this mug cake was good for me.