Sardines & Chocolat

Ingredients:

• 1 T plus 2 tsp cocoa powder
• 3 T spelt flour (or white)
• 1/8 tsp salt
• 2 tsp sugar or evaporated cane juice
• 1/4 baking powder
• pinch of uncut stevia (or 1 more T sugar)
• 2-3 tsp Leblanc Hazelnut Oil
• 3 T almond milk
• 1/2 tsp pure vanilla extract

Directions:

1. Combine dry ingredients and mix very well. Add liquid, stir, then transfer to a little dish, ramekin, or coffee mug.
2. Microwave 30-40 seconds OR bake in a 350°F oven for about 14 minutes.

Note: if you do not wish to eat the cake from the mug, spray first with cooking spray then remove cake from mug once cooled.

Recipe adapted from Chocolate Covered Katie