A spooky green spiderweb-topped mug cake for a very October breakfast today! I made this pistachio apricot mug cake with Seed and Shell, a local Chicago-based pistachio butter! Their pistachio butter contains just one ingredient: pistachios!
Pistachios are a source of healthy fats and antioxidants, and are naturally sweet so the butter does not need any added sweetener! Also, I learned that pistachios are green due to their antioxidants and chlorophyll - other nuts don’t contain chlorophyll, so that makes pistachios unique and such a fun color that is great for the Halloween season! This nut butter is so delicious and creamy, and I am so excited to eat it in more recipes!
Here’s the recipe for the mug cake:
1. In a microwave-safe mug, mix together:
4 tbsp flour (I used whole wheat, but all-purpose, almond, or oat also work)
4 tbsp milk (I used oat milk)
1 tbsp pistachio butter
1 tsp cinnamon
1 tsp vanilla
1 tsp baking powder
Optional 1 tbsp honey or maple syrup if you want it sweeter
2. Then mix in a handful of chopped dried apricots.
3. Once everything is evenly mixed, microwave for 90 seconds until the middle appears cooked and has a cake-like texture.
4. Drizzle with pistachio butter, sprinkle with cinnamon, and enjoy!
Thank you Seed and Shell for sending your delicious pistachio butter to me to try!
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