On Facebook there is this fun community called Paleo Pen Pals in which every month two members are paired to each other and they exchange ingredients. I was fortunate enough to be coupled with someone just around the corner: Marinka from EetPaleo (she has an amazing blog with very tasty recipes: you might wanna check it out!).
So instead of mailing the ingredients to each other we decided to meet over a cup of coffee at a local coffee shop. So funny to meet someone in real life that you’ve only known online but you share a lot of common interests with! I’m sure Marinka and I will even work on some future project together one day, she had so many good ideas!
She brought three ingredients for me to work with (making me feel a bit guilty, cause I only had one ingredient for her: tamarind paste):
- Extra Virgin Olive Oil
- Gomashio – Sesame Seed and Salt Condiment
- Honey with Cranberry and Vanilla
So I got cooking!
I had something similarly easy in mind for the honey Marinka brought me: a paleo mug cake with fresh raspberries! I picked up some fresh raspberries from the local farmers market that day, and was dying to put them in some paleo baked goods Sorry for the crappy Iphone pic… the cake had magically disappeared in my mouth before I could take a decent picture!
- 1 ½ tbsp coconut flour
- ½ banana, mashed
- 1 egg
- 1 tbsp honey with cranberry and vanilla
- 1 tsp vanilla extract
- ¼ tsp baking powder
- pinch of salt
- 8 – 10 raspberries
- Combine all the ingredients except the raspberries in a bowl.
- Stir until very well combined.
- Gently fold in raspberries.
- Spoon batter into a mug or ramekin.
- Microwave for two minutes.