Low Histamine | Recipe
- 1/2 cup rice milk or oat milk
- 1 tbsp lemon juice or apple cider vinegar
- 2 medium-sized carrots
- 1 medium apple
- 1 cup macadamia nuts roughly chopped
- 1 and 1/3 cups buckwheat flour
- 1 tbsp ground flaxseed
- 2 tbsp tapioca flour
- 1 Tbsp ground ginger
- 1 tsp baking powder gluten free
- 1/2 tsp bicarb soda
- 1/4 tsp salt
- 3 eggs
- 3 tbsp plus 1 tsp olive oil or coconut oil
- 4 tbsp honey
Preheat oven to 180 C and prepare a 12 hole muffin tray with paper cases.
Create a ‘buttermilk’ by mixing together the rice milk and ACV. Set aside.
Grate the apple and carrot in a food processor or by hand. Chop up the macadamia nuts. Set these aside as well.
Combine the buckwheat flour, flaxseed, tapioca flour, bicarb, baking powder, salt and ginger and mix together.
In a separate bowl, whisk together eggs, olive oil, honey and “buttermilk” mixture.
Create a well in the middle of the dry mix and pour the wet mix into it. Mix the wet ingredient mixture into the dry mixture. As you mix, add in the carrots, apples and macadamia nuts.
Divide the mixture evenly between the muffin papers. Bake for 30-35 minutes, or until the tops are just firm to touch, puffed up in the centre and golden brown.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze.