Low Histamine Ginger-Cardamom Cherry Oat Crisp
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed and drained if frozen
- 2 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/2 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp ground cardamom
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 8 g per serving. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ½ cup raw sliced almonds
Ingredient noteNuts and seeds are typically low in histamine but carry other amines. This recipe only uses about 12 g per serving. If you prefer to always avoid almond, please tap it and change its rating to Red.
- ¼ tsp ground cardamom
- ¼ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the cherries, 2 tbsp maple syrup, grated ginger, 1/2 tsp cardamom, and arrowroot starch. Stir until the cherries are evenly coated, then transfer to the prepared baking dish and spread into an even layer.
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