fructosearm

Blueberry crumble

Crispy rolled oats with almonds and cinnamon, fruity blueberries, and a spoonful of creamy quark. This low-histamine blueberry crumble isn't just delicious for breakfast!

This recipe is

  • vegetarian
  • Suitable for a low-histamine diet
  • Suitable for a low-fructose diet
  • gluten-free

Preparation time

40 minutes

Ingredients for 2 servings

  • 250g gluten-free rolled oats
  • 150 g blueberries (frozen)
  • 50 g almond slivers (1)
  • 100 g butter
  • 1 tsp cinnamon
  • 50 ml rice syrup
  • 4 tablespoons quark
Blueberry crumble

preparation

  • Mix the gluten-free oats together with the butter, rice syrup, a little cinnamon and the almonds (1).
  • Fill the blueberries into a shallow baking dish and spread the crumble evenly over them, then carefully mix the mixture once.
  • Bake in a preheated oven at 180 degrees for about 20 minutes.
  • Then cover with aluminum foil or a baking tray and bake for another 15 minutes until the crumble is golden brown.
  • Let it cool briefly and enjoy with quark.

Our HistaFood tip

For a vegan version, you can simply use coconut oil instead of butter – and coconut yogurt (1) or gluten-free oat yogurt (1) instead of quark.

Our recommendations

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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