Don’t let the buckwheat name fool you. It’s not related to wheat at all, it’s not even a grain! It’s a seed. This ‘super food’ is high in fiber and protein, low in fat, and rich in zinc, magnesium, and potassium.
In a small bowl, combine 1/3 cup (1.75oz) of the dry mug cake mix and 4 tablespoons of water. Blend thoroughly.
- For mug or mini-cake, spoon batter into greased mug, ramekin, or silicone mold. Microwave for 90 seconds. Remove and let cool.
- For waffle, spoon batter onto greased waffle iron. Cook for one cycle. Remove and let cool.
Makes 4 servings. (Does NOT come with frosting.)
Store cake in an airtight container in the refrigerator for up to 3 days, then freeze for up to one month. Store leftover dry mix in its sealed pouch in a dry place.