Enjoy the end of the summer fruit season with some juicy peaches in this easy breakfast recipe! I think the combination of peach and pecan is just incredible, so this mug cake is perfect for this summer to fall transition period.
I first discovered this great pecan butter with no added sugar and simple ingredients back in Chicago from Nutmeg Spreads, a company that donates proceeds to various non-profits both locally and in Kenya (one of the co-founder’s home countries). They recently moved to Minnesota, which is a fun coincidence since that is my home state! They make other types of nut butters as well. To make this recipe nut-free, you can substitute your favorite seed butter!
Here’s how to make this:
4 tbsp flour (whole wheat, almond, all-purpose, or oat work)
4 tbsp milk of choice
1 tbsp maple syrup of honey
1 tbsp pecan butter
1 tsp vanilla extract
Good shake of cinnamon
Half a peach
Chopped pecans, about 2-4 tbsp (optional)
Lightly oil a microwaveable mug. Chop up half a peach - you can leave a few slices to decorate the top if you want.
In a mixing bowl (or the mug to save dishes), mix together flour, milk of choice, maple syrup/honey, pecan butter, vanilla, and cinnamon.
Mix in baking powder until evenly combined.
Add in the chopped peach, besides any slices you are saving for the top. You could also add in some chopped pecans for extra crunch!
Add the mixture to your mug and add peach slices on top.
Microwave for 90 seconds, let cool, and enjoy with more pecan butter!