histaminarm

cinnamon balls

This recipe for vegan, low-histamine, and lactose-free cinnamon balls is quick to make and heavenly delicious. Prepared in just 10 minutes, these aromatic balls delight with their delicate dough and sweet cinnamon glaze – perfect for any occasion!

This recipe is 

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

Preparation time 

10 minutes + 30 minutes baking time

Ingredients 

For the dough

  • 250 g spelt flour
  • 2 tsp cream of tartar baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 100 g coconut yogurt (1)
  • 1 tbsp maple syrup
  • 50 ml oat milk (1)
For the cinnamon glaze
  • 50g coconut oil melted
  • 2 tsp cinnamon
  • 2 tbsp maple syrup

For the powdered sugar glaze

  • 6 tablespoons of icing sugar
  • 2-4 tablespoons oat milk (1)
cinnamon balls

preparation 

  • Mix the ingredients for the dough and knead well.
  • Form into small balls.
  • Preheat oven to 180°C (top/bottom heat).
  • Line a baking tin with baking paper and distribute the balls on it, leaving some space between them.
  • Melt coconut oil in a small saucepan, mix with cinnamon and maple syrup, and pour over the cinnamon balls.
  • Coat the cinnamon balls with the cinnamon glaze.
  • Bake in a preheated oven for about 30 minutes.
  • Remove from the oven.
  • Mix icing sugar with oat milk (1) and pour over the cinnamon balls.
  • Best served warm.

Our HistaFood tip 

A delicious applesauce for dipping also goes well with the cinnamon balls.

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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