Cranberry Crumble Bar Recipe for People with Mast Cell Activation Syndrome or Histamine Intolerance

Cranberry Crumble Bar Recipe for People with Mast Cell Activation Syndrome or Histamine Intolerance (also low lectin, medium oxalate, low FODMAP)

Earlier in my life, I wanted to be a restaurant reviewer. But Mast Cell Activation Syndrome and Histamine Intolerance made eating out much more challenging.

I’m still a bit of a foodie. I loooove new flavors and variety.

This is why I pivoted to creating new recipes. And this recipe a fun one, if you like cranberries.

These Cranberry Crumble Bars are really satisfying. And you can make them special if you add the coconut whip cream.

If you can find fresh cranberries, this will be the lowest histamine option. Dried cranberries can work. But dried foods are higher histamine. So, that’s something to keep in mind.

If cranberries are too tart for you, it’s an easy swap 1:1 with fresh blueberries or chopped apples.

Cranberries have shown to reduce inflammatory molecules that can trigger mast cells and increase histamine.

It’s a big factor in all my recipes that they have ingredients that are not just low histamine. It also needs to be histamine lowering.

I want food to be:

  • High nutrient
  • Histamine lowering
  • Mast cell supporting
  • Inflammation lowering
  • Satisfying
  • AND delicious!

And since these bars don’t have sugar, they really check all the boxes!

If you want to make this a simpler recipe, just make the bars. You can always leave off the crumble topping and the whipped coconut cream.

I hope you like them as much as I do!

Cranberry Crumble Bar Recipe for People with Mast Cell Activation Syndrome or Histamine Intolerance

For the Bars:

Makes about 12 bars, depending on size of your pan 

Ingredients:

Directions:

  1. Preheat oven to 325º F.
  2. Grease a medium size glass baking pan well with ghee or coconut oil.
  3. Chop apples into large chunks. Add to Blender. Pour in coconut milk. Add eggs, softened ghee, vanilla powder, monk fruit extract, stevia and salt to the blender.
  4. Blend on high until smooth.
  5. Add cassava and baking soda to blender. Blend on low just until smooth.
  6. If using fresh cranberries, wash and dry. Fresh cranberries will give a prettier presentation. Frozen cranberries are fine too but will color the batter red.
  7. Spoon batter into a bowl and gently fold in cranberries.
  8. Pour into greased pan.
  9. If making bars only: bake 25-35 minutes until a toothpick comes out clean. Time depends on your oven and how full the pan is.
  10. If using Crumble Topping: bake 10-15 minutes until bars start to set. Meanwhile, mix up crumble topping and add on top. Return bars to oven and bake for remaining 15-25 minutes until toothpick comes out clean.
  11. Allow to cool 5-10 minutes before cutting into bars.
  12. If using Whipped Coconut Topping, place a bar on an individual plate and spoon Whipped Coconut Topping over the bar.
  13. Freeze leftovers.

***How to make Flax Eggs:

  1. Mix 3 T ground organic flaxseed meal with scant ½ cup water.
  2. Let sit for 5 minutes.

    Use in place of eggs for baking. You won’t get as much rise as eggs. But the flax eggs do help hold everything together.

    (3 T of ground flax + water  mix is = to 3 Eggs)

Optional Crumble Topping: 

Ingredients:

Directions:

  1. Add all ingredients to a food processor or blender
  2. Pulse the nut crumble mixture until well combined and the ingredients start to stick together. Don’t over process.
  3. Follow directions under Cranberry Bars at Step 10.

Optional Coconut Cream Topping:

Ingredients

Directions:

  1. If using the Coconut Milk:
    After allowing Aroy-D Coconut Milk to sit in the refrigerator all night, remove it from the fridge.
    Then open the package and scoop the thickest cream from the top of the package.
    OR
    If using the Coconut Cream:
    Scoop out 1 cup of coconut cream.
  2. Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
  3. Follow directions under Cranberry Bars at Step 12.
  4. You can use the leftover coconut water or coconut cream for smoothies or other recipes. You can also freeze it in an ice cube tray to make it easier to use.

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References on Cranberries for People with Mast Cell Activation Syndrome or Histamine Intolerance

Pappas, E., & Schaich, K. M. (2009). Phytochemicals of cranberries and cranberry products: characterization, potential health effects, and processing stability. Critical reviews in food science and nutrition49(9), 741–781. https://doi.org/10.1080/10408390802145377

 

Comments

    1. Suz, Mast Cell 360 Team

      Hi Kathleen,
      It’s not really necessary for the baking process, but it does add some nice flavor.

  1. Linda N

    In my humble opinion someone can’t be “that” histamine intolerant or mast cell activated if they tolerate any of the ingredients in this “Crumble”

    All berries are out when one is really severe as they contain benzoates that are mast cell degranulators. Vanilla is a bean, thus a legume, and legumes are also out. Coconut is also out for anyone with severe HIT or MCAS. Cassava flour comes from a root and many of us cannot even get near any root vegetables due to the mold in them, as mold is also a mast cell degranulator. Flax is often allowed on most lists, but, again, many of us who are extremely severe, cannot get near flax, due to the cyanogenic glycosides in it, and many lists maintain that all seeds (as well as ALL nuts) are to be completely avoided in HIT or MCAS. Some of us cannot even eat apples as not only are they a fodmap but they are often high in histamine as they sit out on store shelves.

    1. Suz, Mast Cell 360 Team

      Hi Linda,
      Thank you for your thoughts. I respectfully disagree that few people with Mast Cell Activation Syndrome or Histamine Intolerance can’t tolerate this recipe. I’ve worked with hundreds of people with both Mast Cell Activation Syndrome and Histamine Intolerance, as well as served as an admin in one of the largest FB groups for these issues and supported thousands with these issues there. However you are correct that everyone is unique in what they may or may not be able to tolerate. It’s important that each person listen to their own body and pay attention to their own personal experiences.

      This website focuses on histamines, lectins, oxalates. We are starting to discuss salicylates and FODMAPS as well. These are the top food triggers I’ve seen in Mast Cell Activation Syndrome and Histamine Intolerance. I was one of the most extremely sensitive people I’ve known with Mast Cell Activation Syndrome, Histamine Intolerance, Oxalate issues, and FODMAP issues. There are a lot of confusing lists out there, unfortunately. My lists are only based on the laboratory testing for histamines, oxalates, lectins, salicylates, and FODMAPs.

      Benzoates in foods aren’t the same levels like benzoates in medications and usually aren’t triggering in foods. Issues with low histamine, low oxalate berries are more often related to salicylates. Vanilla is in the orchid family and typically when someone doesn’t tolerate it, it is often because it’s dried and may be fermented. I was almost always ok with the tiny quantities used in recipes, though. Aroy-d coconut milk is usually well tolerated, except by those with salicylate sensitivities. Otto’s cassava is recommended because that brand is not moldy nor is it fermented. It does have medium level oxalates for 1 serving. Flax doesn’t present a histamine, lectin or oxalate issue. The level of cyanogenic glycosides are miniscule. FODMAPs are about quantity, and at 1 serving in this recipe, flax is lower FODMAP.
      It is so important for everyone to test foods for themselves, and I recommend people start by looking into histamines and lectins first.
      I understand it can be frustrating when trying to figure out food sensitivities. I’m sorry to hear you are experiencing so many. For clients who are very sensitive to a number of foods and supplements, I find they often are helped by nervous system supports. If you would like to check out the Mast Cell Nervous System Reboot, you can find that here:
      https://mastcell360.com/mastcell-reboot/
      I hope this helps shed some light on this recipe. We always try to list what intolerances each will best be suited for. We won’t always be able to meet the criteria for low histamine, oxalate, lectin, fodmap and salicylate in one recipe, so we try to offer a variety of different things in hopes that over time, there will be a good amount for people to choose from.
      Wishing you all the best,
      Beth and the Mast Cell 360 Team

  2. Joanne

    Can you recommend a stevia product without alcohol as one of the ingredients for people dealing with Candida?

  3. Louise

    What is the interior texture supposed to be liked? My turned out to be mushed. Did I bake it enough?

    1. Suz, Mast Cell 360 Team

      Hi Louise,
      I just made it myself over the break and used an 8×8 pan. Next time, I would use a larger, shallower pan. I see in cooking shows that shallower vessels with the batter spread more thinly can make cook times faster. I did need to cook mine a bit longer than the recipe suggests. I have a gas oven, and those aren’t as consistent for baking, either. Mine turned out soft, but not mushy. In my opinion, I would eat it the same as I would a cake, with a fork and cup of coffee. I wouldn’t pick it up with my hands like a “bar.” I gave some to my friend who is my personal test subject for foods. He doesn’t have to adhere to a low histamine diet, so I like to use him as a gauge for taste comparison. I ask him to be very honest with me. He liked it and ate several pieces.
      I hope this helps. We should have a new pic up soon to show how it turned out.
      Suz

  4. Kimberly Miller

    Hi I would love to try this recipe. My question is regarding the flax egg replacement. What is the flax= 1 egg equilivent? The recipe says 3 T flaxseed with water. Is that for 1 egg or for 3? Thank you, Kim

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