Low-Histamine Cheesecake Blintz Casserole

Low-Histamine Cheesecake Blintz Casserole

Batter:
½ c. butter or coconut oil, melted (reserve 1 T. for filling)
1 c. cassava flour
¾ c. milk of choice
3 T. maple sugar
2 t. baking powder
2 eggs

Filling:
1 lb. ricotta
1 egg
1 T. maple sugar
1 T. melted butter or coconut oil from above

Preheat oven to 350 degrees. Melt butter and put 1 T. in a medium bowl for the filling. Combine the rest of the butter with the batter ingredients in one bowl. Add the filling ingredients to the butter in the other bowl, and stir to combine. Put half of the batter in a greased 8×10-inch casserole dish. Gently dollop the filling over the layer of batter. Gently spread the remaining batter over the filling with an offset spatula. Bake for 45 minutes. Serve warm with allowed jam for brunch, or portion and freeze for later.

Green Egg Bake

Green Egg Bake

8 eggs
1 clove garlic
1 t. sea salt
4 c. kale, chopped
1 medium zucchini, grated
1/2 c. ricotta
4 c. grated mozzarella

Preheat oven to 350 degrees F. Butter a baking pan. Place the eggs, salt, garlic, and kale in a blender and blend briefly until combined. In a medium bowl, add the grated zucchini, cheeses, and egg mixture and stir to combine. Pour into the prepared pan and bake for about 50 minutes, until the center is set. Serve immediately or freeze in portions.

Cranberry Muffins

Cranberry Muffins

This recipe is adapted from Eat Beautiful!

3/4 c. Otto’s cassava flour (other brands are too starchy)
1/3 c. maple sugar
1/4 c. collagen peptides
3 T. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1/2 t. lemon oil (optional), or lemon zest if tolerated
3 T. water
1 egg or 1 T. pastured beef gelatin
1/3 c. avocado oil
1/3 c. non-dairy milk of choice
2 t. apple cider vinegar
1/2 c. fresh or frozen cranberries

Preheat oven to 350 degrees F. Line a muffin pan with liners (this makes six muffins).
Stir together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Stir wet ingredients into dry ingredients, gently adding in the cranberries.

Fill the prepared muffin liners. Bake for 22 minutes until they spring back when carefully touched.

Serve immediately or freeze.

Tigernut Granola

Tigernut Granola

1 cup sliced Tigernuts
1 cup chopped Tigernuts
1/4 cup Avocado Oil
1/4 cup Maple Syrup
1 tsp Vanilla Bean Powder (optional)
1/4 c. dried black currants, soaked in warm water and rinsed

Preheat the oven to 275 F and line a baking sheet with parchment paper.
Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
Bake for 35-40 minutes, stirring every 15 minutes or so. Store in an airtight container in the refrigerator or freeze in portions.

Chocolate Chip Donuts

Chocolate Chip Donuts

1/2 c. olive oil
1/2 c. maple syrup
1 c. applesauce
1/4 c. mini chocolate chips, if tolerated
1 t. vanilla
1/3 c. milk of choice
2 eggs
1 c. Otto’s cassava flour
1/2 c. white rice flour
1/2 c. brown rice flour
1/2 c. tapioca flour
1 t. baking powder
1/2 t. sea salt

Preheat oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer. Mix on low for about 30 seconds until combined. Scrape batter into a gallon zipper bag and close the top of the bag.

Grease the cavities of a silicone donut pan with spray oil. If your pan is the floppy kind, place it on a rimmed baking pan for stability. Snip a small corner off the bag and pipe the batter into the cavities of the donut pan. Bake for 30 minutes. Let cool in the pan for five minutes. Place an inverted wire rack on top of the donut pan and carefully turn it over so the donuts pop out onto the rack. Let cool for 30 minutes. Store at room temperature for up to two days. Or for low-histamine donuts, wrap each donut individually in waxed paper and store them in a plastic storage box in the freezer.

No-Bake Low-Histamine Cookie Dough Bites

No-Bake Low-Histamine Cookie Dough Bites

3/4 c. tigernut flour
1/3 + 1 T. Sunflower seed butter
1/4 c. coconut oil
1/2 T. maple syrup
2 T. mini chocolate or carob chips
1/4 t. sea salt

Combine all ingredients together in a small bowl. Roll balls with your hands and place them on a waxed paper-lined plate. Freeze for an hour for them to set up.

Scones

Scones

1/2 c. butter, room temperature, cut into pieces
1 T. maple sugar
1 egg, whisked
1/2 t. vanilla powder
3/4 c. coconut milk
2 c. Otto’s cassava flour
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt

Preheat oven to 350 degrees F. Line a baking sheet with a Silpat or parchment paper.

Place the dry ingredients (sugar, vanilla, flour, and powders) in a medium bowl. Cut the butter into the dry ingredients using a pastry cutter, or alternatively pulse them together in a food processor, until crumbly.

Add the milk and egg to the crumbly mixture and stir to combine. Form dough into a ball. If it is too dry to form a ball add 1-2 T. water.

Place dough ball on the prepared pan and flatten with your hands until it is about 1 inch thick. Cut into 8-9 scones and separate them by a 1/2 inch. Bake for 25 minutes until lightly browned on top.

Serve immediately with butter and jam. Or allow to cool and freeze individually wrapped in waxed paper.

Blueberry-Applesauce Donuts

Blueberry-Applesauce Donuts

1/2 c. olive oil
1/2 c. maple syrup
1 c. applesauce
1/4 c. dried blueberries, soaked in warm water and drained
1 t. vanilla
1/3 c. milk of choice
2 eggs
1 c. Otto’s cassava flour
1/2 c. white rice flour
1/2 c. brown rice flour
1/2 c. tapioca flour
1 t. baking powder
1/2 t. sea salt

Preheat oven to 350 degrees F. Combine all ingredients in the bowl of a stand mixer. Mix on low for about 30 seconds until combined. Scrape batter into a gallon zipper bag and close the top of the bag.

Grease the cavities of a silicone donut pan with spray oil. If your pan is the floppy kind, place it on a rimmed baking pan for stability.

Snip a small corner off the bag and pipe the batter into the cavities of the donut pan. Bake for 30 minutes. Let cool in the pan for five minutes. Place an inverted wire rack on top of the donut pan and carefully turn it over so the donuts pop out onto the rack. Let cool for 30 minutes.

For low-histamine, wrap each donut individually in waxed paper and store them in a plastic storage box in the freezer. Or store at room temperature for up to two days.

Biscuits (low-histamine, low oxalate)

Biscuits (low-histamine, low oxalate)

3/4 c. tigernut flour
3/4 c. arrowroot flour or tapioca flour
1/3 c. coconut flour
1 t. baking powder
3/4 t. baking soda
1/2 t. sea salt
6 T. cold butter, palm shortening, coconut oil, or ghee, cut into pieces
1/2 c. full fat coconut milk
1 t. fresh lemon juice
1 egg

Preheat oven to 400 degrees F. line a large baking sheet with parchment paper. Mix all dry ingredients in a large bowl, then add the fat (butter, ghee, etc.) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.

Make a well in the center of the crumbly mixture and the egg, coconut milk and lemon juice. Stir well until no flour spots show – you should have a sticky dough. Allow dough to sit 2 minutes or so to thicken, chilling isn’t necessary. Lightly wet your hands and divide mixture into 8 biscuits, lightly roll each into a disk shape, or you can use a 1/4 cup dry measuring cup to shape them before baking. You can also use more tapioca or arrowroot to handle them if the dough is sticky.

Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool.