While I take food allergies seriously, there seems to be a trend of going gluten free, whether you are indeed intollerant to it or not. Is it all a marketing scam to sell you oats at £8 a kilogram as opposed to the ‘normal’ ones costing only £1? Which is why I myself am rather skeptic to the ‘free from’ foods. But not when I make them at home! Then it’s not about gluten, but mostly about carbs, sugar, saturated fats etc. Which is basically what cake is made of, I know. But alas, I have finally found a recipe which is has no gluten, is low carb, has no sugar or butter, and actually tastes like baked goods! It also passed the toddler test when fellow blogger Polly Mixtures came over with Mini Mixtures- who, at the age of 1 and a bit, was absolutely ecstatic about those muffins. Calories – 0, Nadia – 1! Here the recipe, which I found on this blog and pimped by using my own home-made apple sauce and by adding roasted hazelnuts (I also had to bake for longer but I just blame my oven for this). It didn’t say how many muffins the recipe yields but I doubled it and ended up with 18.
Apple, cinammon and hazelnut muffins
5 large, free range eggs1 cup apple sauce
½ cup coconut flour
2-3 tbsp cinnamon
1 tsp baking soda
1 tsp vanilla (optional)
¼ cup coconut oil
1 cup of roasted chopped hazelnuts
Extra stevia if you prefer the muffins sweeter, mine actually tasted inbetween sweet and savoury, just how I like them
Preheat the oven to about 200 degrees Celsius. Line a muffin tin (I always sprinkle some rice under the cases so air can go under and they don’t go soggy. Mix all ingredients in a mixing bowl using a whisk. Let it sit for about 5 minutes. Pour into cases using an ice cream scoop or a spoon or a measuring cup until 3/4 full. Bake for about 20 minutes or until they are nice and golden and a toothpick comes out clean. You can glaze with honey or jam if you are not too fussed about the sugar in it (unles you get a sugar free one). Let cool and enjoy completely guilt free!