As persimmon season approaches, this sugar-free cup cake, steamed in coffee cups, is a healthy recipe you can enjoy as a snack between meals with coffee.
Method:
Mash one persimmon.
Add 1 egg, 1 tablespoon of any flour you like, 1 tablespoon of cocoa, 2 level tablespoons of peanut butter and a pinch (the tip of a teaspoon) of baking powder, and mix.
Fill coffee cups, lightly greased inside, up to halfway with the mixture.
Place the cups in a pot. Add hot water to come halfway up the cups and cook for 20 minutes.
It tastes sweeter when eaten cold.
One cake is about 80 calories, and you can have it with coffee as a snack between meals.
Enjoy!
Ingredients:
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This content is for information only. For a personalised nutrition programme, please consult a dietitian.
