Semolina pudding with acai pulp and coconut-almond-date puree

This low-histamine semolina pudding with açaí pulp and coconut-almond-date puree makes for a quick and delicious breakfast. Good morning!

This recipe is

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

Preparation time

10 minutes

Ingredients for 2 servings

• 130g gluten-free semolina pudding (here rice-based)
• 150 g blueberries
• 4 tbsp Acaímark
• 4 tbsp maple syrup
• approx. 0.75 l water or plant milk (1)
• Coconut-almond-date puree (1) or our organic protein spread pumpkin seed & pistachio

preparation

• Cook the semolina pudding according to the instructions and sweeten with maple syrup, then add the blueberries and the acai paste.
• Refine with a handful of blueberries and coconut-almond-date puree or organic protein spread .

Our HistaFood tip

Instead of acai pulp, you can also use pulp from low-histamine fruits such as apple, apricot or blueberry.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.