fructosearm

Sweet Polenta Tarts

Today we have a low-histamine recipe for sweet polenta tarts for you. They are very tasty and quick to prepare with just a few ingredients. 

This recipe is    

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

Preparation time    

40 minutes  

Ingredients  

  • 500 ml gluten-free oat milk (1) 
  • 85 g polenta 
  • 4 tablespoons rice syrup 
  • 2 tbsp cornstarch 
  • 1 tbsp almond butter (1) 
  • Cinnamon 

Topping  

  • 200g blueberries (frozen or fresh) 
  • 1 tbsp rice syrup 
  • Chopped pistachios 

Floor 

Sweet Polenta Tartlets preparation

  • Mix gluten-free oat milk (1), rice syrup, starch, almond butter, cinnamon and polenta in a saucepan and bring to a boil, stirring occasionally. 
  • Reduce the heat and allow it to thicken while stirring constantly. 
  • Remove the pot from the heat and let it rest for 5-10 minutes with the lid closed. 
  • Then transfer to a plate and let cool. 
  • Heat blueberries with rice syrup in a pot. 
  • Finely chop the HistaFood organic berry bars and mix with tender rolled oats and the melted coconut oil. 
  • Grease small cake rings with coconut oil, first spread the base evenly and press firmly. 
  • Place in the freezer for 2-3 minutes. 
  • Remove from the oven, remove the rings, and top with the cooled polenta. 
  • Serve with the berries and chopped pistachios. 

Our HistaFood tip  

You can also serve the tarts with other toppings such as fresh berries and our organic protein spread pumpkin seed & pistachio.

Prepared with

=== PRODUCT LIST PRODUCTS ===

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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