Gluten-free Single Serve Chocolate Cake

This is an adaptation of a 5 min microwave cake someone showed me long ago, and I finally decided to make a second attempt at a healthier and gluten-free version (my first attempt turned out horrid), and it turned out surprisingly GOOD!  I'm not a pro at adapting recipes and actually have them turn out good in the end.
This one takes a little longer than 5 minutes to do though.  Unless you have superman's speedy powers.

It really doesn't look impressive as far as cakes go, but the taste makes up for it.
And this version actually turned out more moist and gooey-fudgy than the original, so it's delicious!

2 tbs coconut flour
2 tbs gluten-free flour mix
3 tbs cocoa powder
1/2 tsp baking powder
egg replacer equivalent to 2 eggs
3 tbs greek yoghurt
3 tbs coconut oil (liquid)
3 tbs agave nectar

• combine flours, cocoa powder & baking powder in a coffee mug & mix with a fork
• add egg replacer & greek yoghurt and mix well to combine fully
• add coconut oil & mix
• add agave and mix well to combine, and make sure there's no dry flour in the bottom of the mug
• microwave for 3 mins

Greek Yoghurt & Chive Dip

I made some home-made chips (aka fries) - I use an air fryer for that, so no deep frying in oil.  Anyway, here is a dip I made to go along with the chips . . . yummy . . .

all is you need is:
greek yoghurt
fresh chives

• put some greek yoghurt into a bowl
• finely chop chives and mix into yoghurt
• dip a chip in and munch

 It's a lovely cool fresh dip.  I even tried it as a pasta sauce and that actually worked too.

Soft Banana Coconut Cookies

These are pleasant little high-fibre cookies to snack on.

You know how you always have those extra bananas lying around, no longer in their prime, waiting for you to find something to do with them, and you swear you'll go google up on banana recipe ideas tomorrow . . . and how those same bananas always end up going black and then you're so relieved to be able to throw them away now and have that weight of finding a recipe finally lift off your shoulders? . . .  No?  It's only me then?

Well I've found another way to use up that banana before it expands the fruit fly population in my kitchen.

10 pitted organic dried dates
1 soft banana
1 1/2 cups desiccated coconut (not sweetened)

• throw all ingredients in a food processor & process until smooth
• the mixture should be a little moist, but not gooey or too dry - just right to shape into little balls & hold their shape - add more banana if too dry, or more coconut if too wet
• take large teaspoon sized portions & shape into little balls (or something resembling a ball), press slightly flat, place on a buttered baking sheet
• bake at 165 degree C for about 10 mins.  The cookies should be soft