Low Histamine Pumpkin Spice Rice Cake Snacks

Total time10 min

Prep time10 min

Cook time0 min

Low Histamine Pumpkin Spice Rice Cake Snacks

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Ingredients

4 servings

For the rice cakes

8 plain rice cakes
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For the pumpkin spread

½ cup canned pumpkin purée (not pumpkin pie filling)
3 tbsp maple syrup
½ tsp ground cinnamon
Ingredient note
Some 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 ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
⅛ tsp ground nutmeg
Ingredient note
Low histamine plans limit nutmeg, but small amounts are usually well tolerated. This recipe only uses a pinch or less per serving. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
⅛ tsp ground allspice
⅛ tsp fine salt
2 tbsp almond butter (optional)
Ingredient note
Nuts 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 butter, please tap it and change its rating to Red.

For serving

1 tbsp pumpkin seeds (pepitas), for serving (optional)

Instructions

1
In a small mixing bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, allspice, and salt until smooth and evenly combined. Stir in the almond butter, if using, until fully incorporated.
2
Arrange the 8 rice cakes on a flat surface or large plate. Spoon about 2 tablespoons of the pumpkin spread onto each rice cake and spread it to the edges with a small spatula or butter knife.

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