histaminarm
Lucky pig
These sweet, low-histamine lucky piggies are quick to make, vegetarian, and simply heavenly with a fruity dip. Try them!
This recipe is
- vegetarian
- suitable for a low-histamine diet
Preparation time
20 minutes + 20-25 minutes baking time
Ingredients
- 300g low-fat quark
- 90 g beet sugar
- 60 ml milk
- 60 ml rapeseed oil
- 450 g spelt flour
- 1 tsp cream of tartar baking powder
- 100g raisins
Dip
preparation
- Knead all ingredients together to form a smooth dough.
- Roll out the dough to a thickness of approximately 0.5 cm on a lightly floured work surface.
- Using round cookie cutters, cut out 1 large, 1 medium and 2 small circles for each piglet.
- Place the large circle on a baking sheet lined with parchment paper.
- Place the medium-sized circle as the snout and the two small circles at the top as the ears.
- Halve the raisins and place them as eyes.
- Use a toothpick to pierce two nostrils in the snout.
- Brush with milk and bake in a preheated oven for about 20-25 minutes until golden brown.
- Serve with HistaFood Organic Apricot Fruit Spread .
Our HistaFood tip
You can also freeze the lucky pigs. Simply place them in a freezer-safe container and freeze. To thaw, just leave them briefly at room temperature or put them in the oven for a short time.
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.