Breakfast cookies

With this recipe, you can easily prepare quick, low-histamine breakfast cookies. They are also perfect as a breakfast on the go. 

This recipe is 

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

Preparation time 

5 minutes + 20-30 minutes baking time 

Ingredients 

• 250 g HistaFood organic grain muesli  
• 40g dates 
• 40 g pumpkin seeds 
• 40 g chopped almonds (1) 
• 70 g maple syrup 
• 100 g apple puree 
• 100 g almond butter (1) 

preparation 

• Mix all ingredients together 
• Preheat oven to 180°C (top/bottom heat). 
• Press the dough into a round cookie cutter to a thickness of approximately 1 cm. 
• Remove the cookie cutter and repeat the process until all the dough is used up. 
• Line a baking tray with parchment paper. 
• Place the cookies on the baking sheet and bake in a preheated oven for approximately 15-20 minutes until golden brown. 
• Remove from the oven, let cool and serve. 

Our HistaFood tip 

In this recipe, you can also replace the almonds (1) and almond butter (1) with pistachios and our organic protein spread Pumpkin Seed & Pistachio . 

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.