Easter crackers with paprika cream

For a delicious and low-histamine Easter celebration!

This recipe is

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

Preparation time

50 minutes

Ingredients for 15 servings

• 150 g gluten-free oat flour
• 5 tbsp olive oil for cooking
• 1 tsp salt
• 2 sprigs of rosemary
• 50 ml water
• 1 tsp sesame seeds (1)
• 1 tsp coarse salt
• 1/4 bell pepper
• 1/2 pack of gluten-free oat cream cheese (1)
• cress or sprouts

preparation

• Knead the gluten-free oat flour together with the water, olive oil, salt and finely chopped rosemary to form a firm dough, then place it in the refrigerator for about 30 minutes.
• Then bake in a preheated oven for about 10 minutes at 180 degrees.
• Then grease with a little olive oil and sprinkle with sesame seeds (1) or coarse salt and bake again for about 5 minutes.
• For the dip, puree the bell peppers with the cream cheese and garnish with sprouts.

Our HistaFood tip

Optionally, you can also use our organic vegetable spread zucchini & basil or our organic vegetable spread carrot & beetroot (not low in fructose) as a dip.

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.