glutenfrei

Baked apple with oat and pumpkin crunch

This low-histamine baked apple with oat and pumpkin crunch and almond butter is perfect for autumn and winter. Velvety soft baked apple, crunchy pumpkin seeds, and a pleasant sweetness from honey and almond butter.

This recipe is

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

Preparation time

25 minutes

Ingredients for 2 servings

  • 2 acidic apples (such as Boskoop)
  • 4 tablespoons gluten-free rolled oats
  • 2 tbsp pumpkin seeds
  • 1/2 tsp cinnamon
  • 2 tablespoons of honey
  • 2 tbsp almond butter (1) or organic protein spread
Baked apple with oat and pumpkin crunch

preparation

  • Wash the apples and remove the core.
  • Mix the gluten-free oat flakes and pumpkin seeds with the honey and almond butter (1) or organic protein spread to form a mass and then fill the apple with it.
  • Form a bowl out of baking paper and roast the apples in the oven at 200 degrees for a good 20 minutes.
  • Arrange the apples and refine with a little honey and almond butter (1) or organic protein spread.

Our HistaFood tip

Vanilla sauce (1) also goes well with it.

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.

Recently viewed