When I was first diagnosed as a coeliac it felt a little like a life sentence. Suddenly I found myself spending half my time reading ingredient lists at supermarkets and trying to explain to people that I wasn’t just following a new celebrity diet trend but actually had an autoimmune disease, which in itself sounds fairly aggressive.
I still hate having to ask for gluten free menus or going to a friend’s house for dinner and having to remind them in advance that I can’t eat a whole bunch of foods. Luckily, in this day and age, largely thanks to celebrities and athletes, gluten free options are plentiful, in both restaurants and supermarkets. Dubai is jam-packed with choices when it comes to eating out, and The Cycle Bistro is a personal favourite. When it comes to other restaurants, if you can’t find a gluten free menu online, just remember to call ahead and make sure that they know you’re coming; more often than not they’ll be able to cater to you.
Cooking at home has also become easier, as there are so many gluten free alternatives available to us, which means I don’t have to watch while everyone munches on my favourite brownies, or struggle to find something aside from fruit or eggs to eat for breakfast. Recently I stumbled across a recipe for flourless apple cinnamon muffins, which are perfect for breakfast on the go and can be made in bulk to last a while, although they’re so delicious that you may find yourself munching on them fresh out the oven. I hope you enjoy them as much as I do!
Flourless Apple Cinnamon Muffins
For the muffins:
• 1/2 cup unsweetened applesauce
• 6 Tbsp. honey
• 1/4 cup creamy almond butter
• 1/2 cup oats
• 2 Tbsp. ground flax
• 1 egg
• 1/2 tsp. vanilla extract
• 2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
For the streusel topping:
• 2 Tbsp. quick oats
• 1 tsp. brown sugar
• 1 tsp. coconut oil
• 1/4 tsp. cinnamon
1. Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
2. Prepare the streusel topping by combining all ingredients in a small bowl. Set aside.
3. Add all muffin ingredients to a high-speed blender in the order listed and blend on high until oats are broken down and batter is smooth and creamy.
4. Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle with a small spoonful of streusel topping.
5. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for around 10 minutes before removing. Store in an airtight container for up to a week.
The Cycle Bistro
Latitude: N 25° 02.792
Longitude: E 055° 14.384
Phone: 04 425 3000