histaminarm

Cherry crumb cake

This low-histamine cherry crumble cake is beautifully moist and crispy at the same time. Everyone will absolutely love this cake. 

This recipe is 

  • vegetarian
  • suitable for a low-histamine diet 

Preparation time 

15 minutes + 30-35 minutes baking time 

Ingredients for the batter 

  • 250 g butter 
  • 180 g coconut blossom sugar 
  • 6 egg yolks 
  • 300 g spelt flour 
  • 150 g cornstarch (potato or corn) 
  • 3 tsp cream of tartar baking powder (1)
  • 1 pinch of salt 
  • 130 ml milk 

For the sprinkles 

  • 150 g spelt flour 

preparation 

  • Preheat oven to 180°C (top/bottom heat). 
  • Let the cherries thaw in a plate. 
  • Mix softened butter, coconut blossom sugar, egg yolks, spelt flour, cornstarch, cream of tartar baking powder, salt and milk thoroughly with a mixer. 
  • Line a baking tray (approx. 42x37cm) with baking paper and spread the dough on it. 
  • Distribute the cherries evenly over the dough. 
  • Mix spelt flour, HistaFood organic grain muesli , coconut blossom sugar and butter to form crumbles and distribute over the dough. 
  • Bake in a preheated oven for approximately 30-35 minutes. 
  • Remove from the oven, let cool and serve. 

Our HistaFood tip 

If you don't tolerate cherries very well, you can also bake the cake with apples or blueberries, if you prefer. 

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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