glutenfrei
Vanilla crescent cookies
These vanilla crescent cookies are not only low in histamine, but also low in fructose. Perfect for a relaxed Christmas!
This recipe is
- vegan
- suitable for a low-histamine diet
- suitable for a low-fructose diet
- lactose-free
Preparation time
45 minutes (+ 1 hour in the refrigerator)
Ingredients for approximately 50 pieces
- 330 g spelt flour
- 250 g vegetable butter (1)
- 120 g finely ground almonds (1)
- 100 g dextrose
- 1/2 tsp ground vanilla (1)
- 1 pinch of salt
preparation
- If necessary, grind the dextrose into a powder in a blender.
- Mix spelt flour, ground almonds, salt with 100g dextrose and ½ tsp vanilla.
- Add the butter in small pieces and knead everything together with your hands to form a dough.
- Form into a ball and let it rest in the refrigerator for one hour.
- Mix the remaining dextrose with the remaining vanilla in a bowl.
- Preheat oven to 170 °C (top/bottom heat).
- Take the dough out of the refrigerator in portions, shape small crescent rolls and place them on a baking sheet lined with baking paper, leaving enough space between them.
- Bake the crescent rolls in a preheated oven for about 10-12 minutes until golden brown.
- Then let the crescent rolls cool down and dust them with dextrose.
- Then carefully place the crescent rolls into a tin.
Our HistaFood tip
For a gluten-free version, you can use gluten-free oat flour or rice flour, for example.
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.