Low Histamine Oat Flour Drop Scones with Cranberries
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Learn more →Ingredients
8 servings
For the scones
- 1 ½ cups oat flour
- ½ cup almond flour
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of cinnamon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine salt
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen cranberries, roughly chopped
Ingredient noteDried fruit is the histamine concern here; fresh and frozen cranberries are not. This recipe only uses about 12 g per serving. If you prefer to always avoid cranberry, please tap it and change its rating to Red.
- 1 tbsp pure maple syrup, for brushing
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, ginger, and salt until evenly combined.
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