fructosearm

Spelt oat bread with pumpkin

If you like pumpkin, you'll love this low-histamine spelt and oat bread with pumpkin! It's a moist bread with a delicious pumpkin flavor. You absolutely have to try it.

This recipe is

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

Preparation time

60 minutes

Ingredients for a loaf

  • 500 g spelt flour
  • 200 g Hokkaido pumpkin
  • 70 g rolled oats
  • 80 g pumpkin seeds
  • 30 g flaxseed
  • 1 packet of cream of tartar baking powder
  • 2 tbsp acerola juice
  • 1 tsp rice syrup
  • ½ tsp fennel seeds
  • ½ tsp coriander seeds
  • 1 pinch ground anise (1)
  • 300ml water
  • 2 tsp salt

Additionally you will need

  • 1 loaf pan approx. 25 cm long

Fittingly,

Recipe

preparation

  • Preheat oven to 200°C (top/bottom heat).
  • Grate the pumpkin flesh.
  • Set aside some pumpkin seeds.
  • Mix all ingredients together and knead into a firm dough.
  • Pour the dough into a loaf tin lined with baking paper and brush with water.
  • Sprinkle pumpkin seeds on top and bake in the oven for about 50 minutes.
  • Remove the bread from the oven and let it cool.

Our HistaFood tip

Serve this bread with vegan butter, for example.

Prepared with

=== 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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