½ C all purpose flour (a gluten-free blend works fine)
¼ C sugar
¼ C baking cocoa
¼ C almond flour
¼ t salt
1 t baking powder (adjusted to sea level)
1 t vanilla
3 T canola oil
½ C milk
½ C sugar
2 T cocoa
Pinch of salt
1 C hot milk or water or coffee
Stir the dry ingredients together well. Whisk the liquids well and stir into dry. Pour into 4 greased mugs.
Whisk together the dry ingredients for the topping, sprinkle on batter in mugs. Pour ¼ C hot liquid on top of each mug and bake for 22 min at 350. I needed to go an extra 8 minutes on one batch I baked. Not sure why, but they were really jiggly at 25 min.
Another recipe brought to you from your kitchen friends at the Latigo Guest Ranch.