Blueberry porridge with almond brittle

This creamy, low-histamine blueberry porridge with crunchy almond brittle sweetens any breakfast. For an energizing start to the day.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

10 minutes

Ingredients for 2 servings

For the porridge

• 80g gluten-free rolled oats
• 100g frozen blueberries
• 4 tbsp maple syrup
• 1 pinch of salt
• 300 ml water

For the brittle

• 50 g chopped almonds (1)
• 2 tablespoons raw cane sugar
• 1 tbsp coconut oil

preparation

• For the almond brittle, heat the coconut oil in a pan, briefly roast the almonds (1) in it, then add the cane sugar and caramelize while stirring constantly.
• Let it cool briefly and chop the caramel with a knife.
• To make the porridge, bring the water to a boil, add the gluten-free oats and blueberries, and simmer for about 5 minutes.
• If needed, add a little more water and season with a pinch of salt and maple syrup.
• Arrange everything on a plate and enjoy.

Our HistaFood tip

Instead of almonds, you can also use macadamia nuts or pistachios, for example. Our organic protein spread with pumpkin seed and pistachio also makes an excellent topping.

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.