Low Histamine Ginger-Cardamom Apple Chia Pudding
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chia pudding
- 2 cups full-fat coconut milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
Ingredient notesSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of fresh ginger per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- ¼ tsp ground turmeric
For the apple topping
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp fresh ginger, finely gratedIngredient notes
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of fresh ginger per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 pinch fine sea salt
For serving
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the coconut milk, chia seeds, 2 tbsp maple syrup, 1 tsp grated ginger, cardamom, vanilla extract, and turmeric until fully combined and no clumps of chia remain.
- 2
Let the mixture sit for 10 minutes, then whisk again to break up any seeds that have clumped at the bottom. Divide evenly among 4 jars or glasses, cover, and refrigerate for at least 4 hours (or overnight) until the pudding is thick and set — it should hold its shape when the jar is tilted.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!