If you are using frozen raspberries and want them as a warm sauce, fill a custard cup with them and microwave them for a minute or so and then set to the side.
Melt a tablespoon of butter in a mug. Swirl it so it coats the insides of the bottom half of the mug.
Stir in until very well blended:
1/4 to 1/3 cup of almond flour
1/2 teaspoon baking powder
pinch of seasalt
large egg
Microwave this mug mixture for 90 seconds.
The mug bread can be served in slices, or you can pour the raspberries over the top and eat it right out of the mug.
Serve with creamy tea or coffee. This breakfast keeps blood glucose very steady!
