Have you seen those adorable mug cakes on Instagram and wanted to make them for yourself? Thanks to Jeffrey Eisner’s new Instant Pot recipe, you can! Eisner’s new cookbook, The Lighter Step-By-Step Instant Pot Cookbook, is all about making delicious comfort foods healthier, and this tasty recipe is no exception.
In Eisner’s take on Mason jar mug cakes, reprinted here with permission, ingredients like almond flour and coconut oil take center stage. And all of the sweetness comes from natural ingredients like maple syrup or monk fruit sweetener—you won’t find any refined sugar here! Eating healthier doesn’t have to mean giving up your favorite treats. If you have an Instant Pot and a sweet tooth, you’ll want to give this recipe a try. And for more healthy twists on feel-good foods, check out The Lighter Step-By-Step Instant Pot Cookbook, out April 13, 2021.
1/3 cup almond flour
1 large egg
2 Tbsp pure maple syrup or monk fruit sweetener
1/2 tsp vanilla, almond, or lemon extract
1/2 tsp refined coconut oil or ghee (store-bought or homemade), melted (optional)
1/4 tsp baking powder
1/8 tsp salt
1/8 tsp ground cinnamon
Mix-ins of Your Choice
Fruits such as blueberries, raspberries, blackberries, strawberries, pomegranate arils, pineapple chunks, sliced bananas, and/or natural coconut
Raw nuts such as almonds, pecans, and/or macadamias
Seeds such as flax, chia, and/or hemp hearts (if using, add an equal amount of vegetable oil, as they absorb moisture)
Carob chips, vegan chocolate chips, cacao powder, or unsweetened coconut flakes
How to Make It
- Combine the almond flour, egg, maple syrup or sweetener, extract, coconut oil or ghee (if using), baking powder, salt, and cinnamon in an 8-ounce Mason jar. Stir very well to make sure all the flour is incorporated and not stuck to the sides and bottom.
- Add any mix-ins of your choosing and stir well so they’re mixed with the batter. Whatever you add, just make sure the jar isn’t more than three-quarters of the way filled.
- Cover the Mason jar with aluminum foil (do not use the lid that came with the jar while pressure cooking).
- Place the trivet in the Instant Pot, pour in 2 cups of water, and carefully rest the foil-topped Mason jar on it.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 15–25 minutes: 15 minutes will give you a runnier, more pudding-like consistency, 20 minutes will give you a light and fluffy-cake consistency, and 25 minutes will give you a dense and firm cake consistency. Quick release when done.
- Immediately remove the foil from the jar and let cool for 10 minutes. Either serve right away or put the Mason jar lid on the jar, pop in the fridge, and serve chilled.
Jeff’s Tip: My favorite mix-ins combo is some blueberries, raspberries, and bananas. Feel free to drizzle with a little more maple syrup when serving. You can fit up to 4 jars in a 6-quart Instant Pot; the pressure cooking time remains the same.
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