fructosearm
Sweet potato and zucchini spread
This low-histamine and low-fructose sweet potato and zucchini spread on a slice of toasted HistaFood organic seeded bread is simply an incredibly delicious combination!
This recipe is
- vegan
- suitable for a low-histamine diet
- suitable for a low-fructose diet
- gluten-free
- lactose-free
Preparation time
20 minutes + 20 minutes baking time
Ingredients
- 1 zucchini
- 1 sweet potato
- 1 tbsp olive oil for cooking
- 1 tbsp olive oil
- ½ tsp salt
- 50 g pumpkin seeds
- A little turmeric powder
- Some fresh parsley
In addition
preparation
- Preheat oven to 180°C (top/bottom heat).
- Wash the zucchini and cut into cubes.
- Peel the sweet potato and cut it into cubes.
- Place in a casserole dish
- Add 1 tablespoon of cooking olive oil and bake in a preheated oven for about 20-30 minutes, until cooked through.
- Wash and finely chop the parsley.
- Remove the vegetables from the oven
- Add salt, pumpkin seeds, a little turmeric powder and parsley.
- Use an immersion blender to puree finely or coarsely, depending on your preference.
- Add 1 tablespoon of olive oil and mix well.
- Serve with toasted HistaFood organic seeded bread and a little parsley.
Our HistaFood tip
You can fill the spread into an airtight jar and store it in the refrigerator. It will keep for about 3-4 days.
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.