2 tbsp almond meal

1 tbsp oat flour

½ tsp baking powder

1 egg white

1 tbsp apple sauce

2 tbsp unsweetened almond milk

¼ tsp vanilla extract

1 tsp Natvia

1 tbsp pecans, chopped


1 tsp maple syrup

1 tbsp almond milk

¼ tsp vanilla

2 pecan halves, to decorate


Mix all of the batter ingredients together.

Pour batter into a greased mug and microwave for 1-2 minutes.

To make sauce, mix all ingredients together in a bowl/mug, then microwave for one minute.

Turn cooked mug cake out onto a place, top with two pecan halves and drizzle over warm sauce.

Serves 1 at 314 calories.


Made a pecan pie from pecan’s from my friend Sussann’s pecan tree in Austin.



1 cup of light brown sugar
¼ cup of white sugar
½ cup of butter
2 eggs, at room temperature
1 tablespoon of all-purpose flour
1 tablespoon of milk
1 cup of chopped pecans
1 pre-made 9 inch pie crust


1. Preheat oven to 350 degrees F.

2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in brown sugar, white sugar, and the flour. Mix well. Then add in the milk, vanilla and nuts.

3. Pour into an unbaked 9 inch pie crust. Cover crust with a pie crust cover. Bake in preheated oven for 10 minutes at 350 degrees F,  then reduce the temperature to 300 degrees F and bake for about 30 minutes or until you start seeing some cracks on the crust. Then cool at room temperature for about 4-5 hours.

4. Garnish with some pecan halves, drizzle with chocolate.. more the better!

Enjoy with some whipped cream!