glutenfrei

Cherry-Rhubarb Crumble Tarts

These delicious low-histamine cherry-rhubarb crumble tarts are simply divine!
Perfect for any low-histamine coffee get-together!

This recipe is

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

Preparation time

35 minutes

Ingredients for 8 servings

For the dough

  • 300g gluten-free oat flour
  • 125 ml oat milk, gluten-free (1)
  • 1 packet of cream of tartar baking powder
  • 50 g coconut oil
  • 1 tbsp coconut blossom sugar
  • 2 tbsp flaxseed flour
  • 1 pinch of salt

For the topping

  • 1 stalk of rhubarb (1)
  • 100g frozen cherries

For the sprinkles

  • 100g gluten-free oat flour
  • 75 g coconut blossom sugar
  • 1 pinch of salt
  • 60 g coconut oil
Recipe image

preparation

  • Mix gluten-free oat flour, cream of tartar baking powder, coconut blossom sugar, flaxseed flour and salt in a bowl.
  • Add gluten-free oat milk (1) and coconut oil and knead to form a dough.
  • Cut the dough into 8 pieces. Wash the rhubarb and cut it into pieces about 1 cm thick.
  • Let the cherries thaw. Roll out the dough to about 1cm thick using a rolling pin.
  • Top with rhubarb (1) and cherries.
  • Knead gluten-free oat flour, coconut blossom sugar, salt and coconut oil into a crumbly dough and distribute it onto the cakes.
  • Bake the cookies in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 15 minutes.
  • Serve with powdered sugar.

Our HistaFood tip

The crumble tarts can also be topped with other low-histamine fruits such as blueberries, blackberries, or thinly sliced ​​apples. Alternatively, you can use our organic apricot fruit spread as a topping.

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.

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