Pumpkin strudel with vegan feta

A crispy dough, velvety soft pumpkin and a hint of rosemary.
This low-histamine pumpkin strudel with feta tastes delicious not only in autumn!

This recipe is

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

Preparation time

50 minutes

Ingredients for 2 servings

For the dough

• 250 g gluten-free oat flour
• 50 ml oil
• 100 ml water
• Salt
• 1 handful of pumpkin seeds

For the filling

• 1/2 Hokkaido pumpkin
• 1 vegan feta (1)
• A little rosemary
• 1 onion (1)
• 1 garlic clove (1)
• HistaFood Organic Herb Salt

preparation

• Mix the dough and roll it out on a sheet of baking paper.
• Meanwhile, wash the pumpkin, remove the seeds and cut into thin strips.
• Dice the onion (1) and garlic (1) and fill the dough together with the vegan feta (1), some rosemary and organic herb salt .
• Then carefully shape into a roll, sprinkle with pumpkin seeds and bake wrapped in baking paper at 200 degrees for a good 40 minutes.

Our HistaFood tip

For a low-fructose version, simply omit the onion and garlic.

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.