Low-histamine crunchy granola
This low-histamine muesli made from delicious nuts, coconut flakes and dried fruit gets the day off to a great start!
Cooking time: 35 minutes
130 ml maple syrup
4 tablespoons coconut oil
200 g oats (gluten-free as required)
150 g almonds
60 g macadamia nuts
60 g pistachios
50 g pumpkin seeds
20 g shelled seeds
½ teaspoon ground cinnamon
½ teaspoon ground vanilla 35 g coconut flakes
120 g unsulfured dried fruit (cranberries, raisins, dates, apricots)/chocolate drops
Pre-heat the oven to 170 °C and line a baking tray with greaseproof paper. Then finely chop the almonds, macadamia nuts and pistachios, put into a large bowl together with the oats, pumpkin seeds, shelled seeds, cinnamon and vanilla, and mix.
Put the coconut oil and maple syrup into a small pan and heat gently until everything has melted. Add the liquid to the muesli mixture and stir everything in well. Spread the mixture on the lined baking tray and bake in the oven for around 25 minutes until the granola is golden brown. After around 15 minutes, add the coconut flakes and mix the muesli once.
When baking is finished, take the baking tray out of the oven and leave until cool.
In the meantime, finely chop the dried fruit and spread on the muesli. Mix carefully with a wooden spoon and store in an airtight box or a screw-top jar.
You can find further recipe videos here.
If you are unable to tolerate one or more of the nuts in the recipe, simply leave them out. If you are interested in the histamine content of foodstuffs, click here.