Almond and pistachio cake

This low-histamine almond and pistachio cake is super moist – and guaranteed to be a highlight at your next coffee get-together.

This recipe is

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

Preparation time

40 minutes

Ingredients for 2 servings

• 150 g shelled pistachio kernels
• 50g gluten-free rolled oats
• 150 g almonds (1)
• 3 tablespoons coconut oil
• 2 eggs
• 1 tsp cinnamon
• 1 packet of vanilla sugar (1)
• 100g organic sweetener
• 4 tbsp maple syrup
• 2 tablespoons of icing sugar for decoration
• chopped pistachio kernels for decoration
• 250 ml water

preparation

• Blend the pistachios, rolled oats and almonds together with a little water, then add the eggs, coconut oil, vanilla sugar, organic sweetener and maple syrup as well as the cinnamon and mix everything again.
• Pour into a shallow dish and bake for about 30 minutes at 190 degrees.
• Let it cool slightly and then refine with powdered sugar and pistachios.

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.