Blueberry Mug Cake

• 1 tablespoon ground flaxseed
• 3 tablespoons warm water
• 2 tablespoons allergy friendly non-dairy milk
• 1 tablespoon light olive oil
• 1 teaspoon vanilla extract
• 5 tablespoons gluten free all-purpose flour
• 2 tablespoons organic white sugar
• 1/4 teaspoon baking soda
• pinch fine sea salt
• 2 tablespoons blueberries

1. In a small mixing bowl or large mug, combine flaxseed with warm water. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your "egg" in the recipe.
2. Once "egg" has set, add milk, oil, and vanilla to bowl; whisk until well combined. Add in flour, sugar, baking soda, and salt; mix until just combined so that batter is smooth. Fold in blueberries.
3. If using a mixing bowl, spoon batter into a lightly greased mug. Microwave mug cake on high for 90 seconds to 2 minutes. Timing will vary from microwave to microwave. Take care not to overcook.

ground flaxseed, water, milk, light olive oil, vanilla, flour, white sugar, baking soda, salt, blueberries

Taken from food52.com/recipes/26793-blueberry-mug-cake (may not work)