Here’s a recipe that may or may not make it into the low histamine non-gluten free dessert recipe book. To be made correctly it really needs some butter. You could use vegetable shortening, but I’m not really in love with either health-wise. My results with oil weren’t as good. I would only make these once in a very blue moon because of the wheat and butter. I’m also on the fence about the dates. I can eat them, but generally not with other higher histamine ingredients. Having said all that, they’re really delicious, but please be aware that they are not as low histamine as my other recipes. Omit the agave or sub with a little apple juice for a lower histamine dessert.
It’s such a challenge finding low histamine desserts suitable for those of us with histamine related disorders and I sometimes wonder if I’m being too militant in what I classify to be low histamine. There’s no way you’d find anything lower histamine dessert-wise than my recipes in a store, but I would never buy a dessert from a store anyway! Please leave me a comment to let me know if you think this recipe is low histamine enough to make it into a non-gluten free low histamine dessert recipe book.
Lebanese Semolina Date Cookies
1/2 cup semolina
1/2 cup flour
1 tbsp agave
1/4 cup butter or oil
1/4 cup medjool dates, pitted
1 tbsp water
1 tbsp butter/oil
Combine the semolina, flour, agave and the soft butter to make a smooth dough. Leave it in the fridge while you…
Combine the dates, water and 1 tbsp oil in a saucepan over low heat. Cook for 10 minutes or until dates soften.
Preheat oven to 350F/180C. Oil a mini muffin tray (or similar mould) and spoon the mix into each muffin hole till halfway full. Press firmly into the mould. Use your thumb to create a little depression to spoon the date mixture into. Cover with more semolina mixture.
Then bake in oven for 10 minutes or until golden.