9. Almond and chocolate mug cake
You will need:
3tbsps almond flour
1tbsp cacao powder
1tbsp maple syrup
2tsp extra virgin olive oil
½tsp vanilla bean paste or extract
¼tsp baking powder
Salt, to taste
1 egg
How to make:
Combine almond meal, cacao powder, and baking powder in a small mug. Mix well so that everything combines.
Add egg, maple syrup, olive oil, and vanilla bean paste to the mixture. Whisk the mixture to form a smooth cake batter using a fork.
Pour the batter into the mug and fill it up to the brim, leaving about two centimeters of space so that batter doesn’t spillover.
Place the mug into the microwave and cook for 60 seconds until the cake puffs. Serve with toppings of your child’s choice.
10. Baked lemon bars
You will need:
For shortbread crust:
1 cups all-purpose flour
¾ cup cold butter (diced)
¼ cup powdered sugar
1 lemon zest
For lemon filling:
4 large eggs
1 cup powdered sugar
½ cup freshly-squeezed lemon juice
2tbsp all-purpose flour
How to make:
Preheat the oven to 350°F (177°C). Line an 8x8in baking pan with parchment paper and set it aside.
Blend all-purpose flour, lemon zest, butter, and powdered sugar into a fine crumbly mixture using a blender or food processor.
Spread the mixture into the baking pan, pressing firmly to form an even layer. Put the pan into the oven and bake for about 20 minutes until its top turns golden brown.
Meanwhile, whisk eggs, powdered sugar, lime juice, and flour into a bowl. Mix well so that there are no lumps or bubbles in the mixture.
Once the crust is done baking, remove the pan from the oven and pour the lemon filling on it. Put the pan back into the oven and bake the lemon bars for 18 to 20 more minutes until the lemon filling sets.
Remove the pan from the oven and transfer the pan to a wire rack to cool. Once bars cool down, put them in the refrigerator for at least two hours.
Sprinkle the bars with extra powdered sugar, slice, and serve.
