Low Histamine Pumpkin Spice Snack Toasts
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Learn more →Ingredients
4 servings
- 8 slices gluten free bread
- ¾ cup canned pumpkin purée
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ⅛ tsp ground cloves
- ⅛ tsp fine salt
- 1 tbsp dairy free butter, softened (optional)
Can be omitteddairy free butter
For serving
- ¼ tsp flaky sea salt, for finishing (optional)
Instructions
- 1
In a small bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and salt until smooth and evenly combined.
- 2
Toast the gluten free bread slices in a toaster or toaster oven until golden at the edges and firm enough to hold a spread without bending, about 2–3 minutes on a medium-high setting.
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