glutenfrei

Oat and carrot cake

This low-histamine oat and carrot cake is perfect for your next low-histamine coffee get-together! It's not only deliciously moist, but also sugar- and gluten-free! Also great for breakfast or as a snack.

This recipe is

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

Preparation time

40 minutes

Ingredients for a cake

For the cake

  • 1 pack of organic grain muesli
  • 300 ml plant milk (1)
  • 1 large carrot, grated
  • 50 g cranberries
  • 50 g chopped macadamia nuts
  • 2 tbsp maple syrup
  • 1 tsp cream of tartar baking powder

For the glaze

  • 2 tbsp almond butter (1) or organic protein spread
  • 50 ml water
  • 2 tbsp maple syrup
  • 2 tbsp chopped macadamia nuts

Additionally

  • rectangular shape
Oat and carrot cake

preparation

  • Peel and grate the carrot.
  • Mix the organic grain muesli with plant milk (1), maple syrup, carrots, cranberries, chopped macadamia nuts and baking powder.
  • Press the dough firmly together in a loaf pan.
  • To make it easier to remove the cake, you should line the loaf tin with baking paper beforehand.
  • Bake at 200 degrees Celsius (top/bottom heat) for approximately 30-35 minutes until golden brown.
  • For the glaze, mix the almond butter (1) or the organic protein spread with water and maple syrup and spread on the cooled cake.
  • Sprinkle chopped macadamia nuts over the top and serve.

Our HistaFood tip

This cake is also perfect as a snack to go or for a picnic by the lake.

Our recommendations

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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.

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