Caramel Apple Cinnamon Roll Mug Cake (from Feasting on Fruit)
- 1/4 cup oat flour
- 1/4 cup tapioca starch
- 1/4 cup Caramel Apple Butter (see below)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp lemon juice
- 1/2 tsp cinnamon
- More Caramel Apple Butter for filling and topping and chopped pecans optional
In a mixing bowl, combine all the ingredients for the dough. Mix to form a sticky ball of dough.
Lay out a sheet of parchment paper.
Press out the dough into a long thin strip about 1-2 inches wide and 10-12 inches long.
Dollop a line of apple butter down the center of the dough. Roll up the dough. Transfer to a ramekin.
Microwave for 1.5-2 minutes on high (alternatively, you can bake it in the oven for 15-17 minutes at 350F).
Let it cool slightly before topping with more apple butter and a sprinkling of chopped pecans if desired.
Caramel Apple Butter:
- 1 granny smith apple
- 8 pitted Medjool dates
- 1 tsp cinnamon
- 1/4 cup water or unsweetened soy or almond milk
Core and roughly chop the apple.
Add all the ingredients to a blender.
Blend on high until very smooth. You may need to use the tamper to get it to blend, try to avoid adding more liquid if possible to keep the texture thick.
Transfer to an airtight jar and keep in the fridge for up to 2 weeks.
This caramel apple butter is also great as a dip, stirred into oatmeal, topping for pancakes, or baked into sweet treats.