Savory Vegetable Muffins

These low-histamine vegetable muffins are perfect for a hearty breakfast!

This recipe is

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

Preparation time

35 minutes

Ingredients for 2 servings

For the dough

• 200 g spelt flour
• 200 ml water
• 2 tbsp flaxseed flour
• 4 tbsp olive oil for cooking
• 1 tsp salt

For the filling

• 1 onion (1)
• 1/2 bell pepper
• 4 mushrooms (1)
• 4 slices of vegan cheese (1)
• 2-3 sprigs of fresh thyme
• Olive oil
• Organic herb salt

preparation

• Mix all the ingredients for the dough and let it rest for about 5 minutes.
• For the filling, finely dice the onion (1), bell pepper and mushrooms (1) and briefly sauté them in a pan with a little oil and organic herb salt .
• Next, finely chop the vegan cheese slices (1) and mix them together with the vegetables, some thyme and the dough.
• Fill into small baking molds and bake in a preheated oven at 200 degrees for 25 minutes.
• Let it cool briefly and enjoy.

Our HistaFood tip

For a gluten-free version, you can use rice flour or cassava flour, for example.

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.