Don’t need to buy this…

*** NOT low in histamine ***

This recipe again is not low in histamine, because there is cocoa in it, yet it is delicious.

A great alternative to bought Nutella.

 

Hazelnut cream

 

preparation time:

ca. 20 minutes

difficulty:

simple

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ingredients for 1 jar:

100g hazelnuts
50g macadamia nuts
2 tbsp. maple syrup + more if you like to add more sweetness later
ca. 15 tbsp. coconut oil
1 tsp. vanilla sugar
3 tbsp. cocoa powder (don’t use baking cocoa powder, it’s too bitter)

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preparation:

Mix nuts and maple syrup in a bowl. Cover a baking tin with baking paper and scatter the nut mix on it. Bake at 200°C for about 10 minutes.

Add coconut oil, vanilla sugar and cocoa powder, mix in a bowl and blend it all. If you like it to be more creamy add more coconut oil and blend again. If you like add more maple syrup to make it sweeter.

By the way, the same way you can produce peanut butter yourself. Instead of hazelnuts and macadamia nuts you use peanuts (raw and not salted).

 

Enjoy!

(c) The Histamine Pirate

 

Spread this…

The chia almond spread from last time inspired me to make another vegan spread. Both spreads make great presents for your loved ones by the way. Choose a nice jar and decorate it with your writing.

 

White chocolate macadamia spread

preparation time:

ca. 15 minutes

time in the oven:

15 minutes

difficulty:

normal

ingredients:

125 cocoa butter
50g macadamia nuts
60g coconut oil
1 tbsp. maple syrup (or more if you like)

 

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preparation:

Mix macadamia nuts and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 15 minutes. Meanwhile melt the cocoa butter by bain-marie. Mix the baked ingredients with the rest in a bowl and blend it all. Add maple syrup if it is not sweet enough yet. Fill in a jar and put it in the fridge for 1,5 hours so the mix hardens a little. Stir again so the cocoa butter does not set at the bottom of the jar.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate

Chia always works…

Today I’ve got two recipes in one for you. Why is that? Well, because they get along just great 🙂 Bread and spread just belong together.

Chia comes into use twice bringing to bear my love for chia seeds. They’ve got a special place in my heart and the kitchen. Chia seeds are very versatile and healthy. Among other things they contain a lot of protein and they are known to be natural antihistamines (without any pill-taking). They even taste great raw, e.g. in pudding, but today I used them in bread and spread.

 

Tin loaf with chia seeds, pumpkin seeds and blackseed

 

preparation time:

ca. 20 minutes

time in the oven:

50-60 minutes

difficulty:

normal

ingredients:

500g spelt flour
3-4 tbsp. pumpkin seeds + pumpkin seeds for the topping
egg replacement: 2 tbsp. chia seeds with 10 tbsp. water (instead of 2 eggs)
1 tsp. blackseed
1 tsp. caraway
pinch rosemary
3/4 sachet baking powder
pinch maple syrup
150 ml water
200 ml  milk OR rice milk, oat milk, almond milk
salt and pepper
1 tbsp. black seed oil
2 tbsp. hemp oil

 

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preparation:

Prepare the egg replacement in a cup. Pestle pumpkin seeds, caraway, blackseed and rosemary in a mortar. Mix all dry ingredients (also the ones you just put in the mortar). Then add oil, milk, water, maple syrup and chia seed mix. Combine them well – preferably you use your hands, even though it is gonna stick a little.

Pour the dough in a greased loaf pan. Then scatter some pumpkin seeds on top.

Bake at 200°C for 50 to 60 minutes.

Remove the cold bread from the pan and enjoy.

 

Perfect to this bread is by the way this spread:

 

Chia-hemp-seed-almond-coconut-spread

preparation time:

ca. 15 minutes

time in the oven:

20 minutes

difficulty:

normal

ingredients:

100g almonds
10g chia seeds
10g hemp seeds
20g maple syrup
4 tbsp. coconut puree
2 tbsp. coconut flakes
4 tbsp. coconut oil
content of one vanilla bean

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preparation:

Mix almonds, chia seeds, hemp seeds and maple syrup. Place on a baking tin that is covered with baking paper. Bake in the oven at 200°C for about 20 minutes. Mix the baked ingredients with the rest in a bowl and blend it all. Fill in a jar or spread it directly on the bread.

Store at room temperature and consume soon afterwards.

 

 

Enjoy!

(c) The Histamine Pirate