glutenfrei

Mochi corn cakes

Have you ever tried mochi corn cake? This Japanese specialty is very popular and incredibly delicious. Be sure to try our super moist, low-histamine sticky rice cake recipe!

This recipe is

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

Preparation time

15 minutes + 60 minutes baking time

Ingredients for a small baking tin

  • 300g frozen corn
  • 500ml Gluten-free oat milk (1)
  • 4 tablespoons coconut oil
  • 70g beet sugar
  • 300g rice flour
  • 2 tbsp flaxseed flour
Mochi Corn Cake Histamine Intolerance

preparation

  • Preheat oven to 180°C (top/bottom heat).
  • Allow the corn to thaw briefly at room temperature (approx. 5-8 minutes).
  • Melt coconut oil and finely blend with corn and gluten-free oat milk (1).
  • Add beet sugar, flaxseed flour and rice flour and blend again.
  • Line a small baking tin with baking paper and add the dough.
  • Bake in a preheated oven for approximately 60 minutes.

Our HistaFood tip

This cake is perfect as a snack to take with you. Pack it in an airtight container. It goes well with fresh, low-histamine fruits such as blueberries, blackberries, or cherries.
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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