Vegan Pumpkin Dessert

You can use Hokkaido pumpkin not only to prepare savory dishes, but also delicious desserts. This dessert is perfect for autumn!

This recipe is   

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

Preparation time   

20 minutes  

Ingredients for 3-4 people  

pumpkin puree  

• 1 small Hokkaido pumpkin  

• 4 tablespoons apple juice  
• 1 tsp cinnamon  

quark  

• 250 g coconut yogurt (1)  
• 1 tbsp maple syrup  

Topping  

• 80 g chopped almonds (1)  
• 1 HistaFood Organic Grain Bar  
• 1 tsp maple syrup  
• 1 pinch of cinnamon  

preparation   

• Wash the pumpkin, halve it and remove the seeds.  
• Cut into cubes and bring to a boil in a pot with a little water.  
• Once the pumpkin is cooked until soft, remove it from the heat and drain off the excess water.  
• Blend apple juice, cinnamon and pumpkin with a hand blender and set aside to cool.  
• Mix coconut yogurt with maple syrup  
• Toast chopped almonds and chopped HistaFood organic grain bars in a pan.  
• Once they are lightly toasted, add maple syrup and cinnamon, stir and remove from the heat.  

• Layer pumpkin puree and quark in a glass and serve with the topping.  

Our HistaFood tip  

You can also use macadamia nuts or pistachios as a topping.  

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.