Recipe
Blueberry Breakfast Crumble
Warm fruit, oats, and coconut oil. The closest thing to a pastry that never once bothered me.
Low-histamineDairy-freeGluten-freeFreezer-friendly
- Time
- 35 minutes
- Yield
- Serves 4
Why it works for me
Blueberries are one of the lower-histamine fruits, and cooking them makes them even easier on my stomach. No citrus, no dried fruit, no banana.
Ingredients
- 3 cups blueberries, fresh or frozen
- 1 tbsp maple syrup
- 1 cup certified gluten-free rolled oats
- 1/2 cup blanched almond flour
- 1/3 cup coconut oil, melted
- 2 tbsp maple syrup, for the topping
- Pinch of sea salt
Method
- 1Heat the oven to 375°F (190°C). Toss the berries with 1 tbsp maple syrup in a small baking dish.
- 2Mix oats, almond flour, salt, coconut oil, and remaining maple syrup until clumpy.
- 3Scatter the topping over the fruit and bake 30 minutes, until bubbling at the edges.
- 4Eat warm with a spoonful of coconut yogurt if you tolerate it.
Histamine tolerance is individual. Please adapt anything here to your own body and your own practitioner's guidance — I'm sharing what works in my kitchen, not prescribing.
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