histaminarm

Pistachio and lemongrass cake

This low-histamine and vegan pistachio and lemongrass cake is guaranteed to become your new favorite! It's creamy and fluffy at the same time and enchants with its wonderfully vibrant green color.

This recipe is

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

Preparation time

10 minutes + 60 minutes baking time

Ingredients for a cake

Cake

  • 160 g coconut oil
  • 120 g coconut blossom sugar
  • 50 g maple syrup
  • 70 g pistachios
  • 2 tbsp barley grass powder
  • 150 ml oat milk (1)
  • 50 ml of liquid from one stalk of lemongrass
  • 50 ml mineral water (1)
  • 250 g spelt flour
  • 1.5 tsp cream of tartar baking powder
  • 3 tablespoons acerola juice
  • 1 pinch of salt

Topping

  • 2 tablespoons of icing sugar
  • 1 teaspoon of water, a few drops of lemongrass infusion
  • A few chopped pistachios

Additionally

  • rectangular shape
Pistachio and lemongrass cake

preparation

  • Place a stalk of lemongrass in a pot and cover with water.
  • Simmer over medium heat for about 10 minutes.
  • Mix all ingredients + 50 ml of the lemongrass broth into a creamy batter.
  • Grease a loaf tin well and spread the dough in it.
  • Bake in a preheated oven at 180 degrees for approximately 60 minutes.
  • Let the cake cool.
  • Mix icing sugar, water and lemongrass juice to make a topping and spread it on the cake.
  • Sprinkle some chopped pistachios on top and serve.

Our HistaFood tip

This cake freezes beautifully – if there are any leftovers. To eat it, simply let it thaw briefly or warm it in the oven.

Our recommendations

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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.

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