Low Histamine Baked Peaches Recipe

Low Histamine Baked Peaches (Medium Oxalate and Low Lectin)   

This baked peaches recipe makes a delicious dessert or a fresh addition to summer brunch. 

This easy recipe has just a few simple ingredients and minimal prep. And it’s perfect for the low histamine diet! 

You’ll start with fresh peaches. Then you’ll add whipped coconut cream and low histamine “granola” to the top of the peaches. 

Keep reading to get the recipe and top tips for making it! 

This recipe is:  

Baked Peaches 

Before you change your diet on your own, please make sure you’re working with a healthcare practitioner who can help you with this. Never limit foods unnecessarily, and always have a licensed medical provider who is supervising your case.  

Juicy peaches are a favorite fruit for many people. Their natural sweetness makes them a tasty treat even raw. 

But for something different, try baked peaches! 

The contrast of warm fruit with cool whipped cream and crunchy granola makes for an exciting summer dessert. 

This recipe might bring to mind peaches and cream. Or, with granola, this peach dessert might also remind you of a peach cobbler, peach crisp, or peach pie. 

A variety of fresh fruits and veggies help you get important vitamins and minerals into your diet. And if you can sneak these into a dessert, why not? 

Here are a few highlights of how fresh peaches can help support your health with Histamine Intolerance and Mast Cell Activation Syndrome.  

Peaches have nutrients like: 

  • Vitamin C 
    • Has been shown to exhibit anti-inflammatory properties 
    • May aid in mast cell stabilization 
    • Helps activate the histamine degrading enzyme DAO (diamine oxidase) 
  • Vitamin A 
    • Important for the immune system 
    • Shown to have antioxidant properties (cell protection and inflammation regulation) 
  • Potassium 
    • Plays role in the maintenance of normal cell functions 
    • Important for brain health and nerve signaling 

A healthy dessert recipe? Yes, please! 

Here are some tips for making this low histamine baked peaches recipe. 

Low Histamine Baked Peaches Recipe Tips 

Peach season varies from region to region. But generally, you get the freshest peaches from late May to August. 

That makes this a perfect summer dessert with the best peach flavor! 

But you don’t have to limit this to dessert. It would be a great addition to brunch, too! You could serve it with low histamine ginger cardamom breakfast rolls. 

Here are some tips for prepping your summer peaches for this baked peaches recipe. 

Blanch Fresh Peaches 

Blanching may sound fancy.  

But all it means is you’ll briefly submerge the fresh peaches in boiling water. Then immediately cool them in an ice bath. 

Here’s why you’ll want to blanch peaches for this peach dessert. 

It helps the skin come off so easily! 

Some people don’t like the texture of peach skin. And in this baked peaches recipe, the peaches are easier to eat without the skins on. 

But here’s what to know about fruit skins.

Pollen can linger on the skin and cause increased symptoms for some people with environmental or seasonal allergies, or other allergic conditions. If that is the case for you, you may do better without the skins.

But there is nothing wrong with leaving the peach skins on if that is your preference. You can skip the blanching step if you do choose to keep the skins on. 

Optionally, you can use a peeler or a knife to remove the peach skins, too. This can be more labor intensive, though. And you often lose a bit of the fruit with the peeler, too. 

However, just 30 seconds in boiling water makes easy work of your prep. 

The skins will slide right off. 

The second step to blanching is to stop the cooking process by putting the peaches in an ice bath.  

This step is optional here. That’s because you’ll be cooking the peaches immediately anyway.  

However, putting the peaches on ice does help cool the peaches. This makes them easier to handle for cutting and pitting them.  

Looking for more fruit forward recipes? Check out this low histamine salsa. 

Adding Sweetener 

You might love peaches exactly how they are since they are naturally juicy and sweet. But you might want a little extra sweetness in your peach dessert. 

You’ll use just a few drops of stevia in the whipped topping in this recipe. 

But I’ve made whipped topping in the past with monk fruit powder, too. Adding monk fruit powder makes the whipped topping sweeter.  

I’ve done that in other recipes to balance tarter flavor profiles. Like with this low histamine 6 layer cranberry trifle recipe. 

You can do either one. It’s up to you! 

You could also skip the whipped topping and add a scoop of low histamine vanilla ice cream instead. Or do both! 

Related Article: Low FODMAP Ice Cream (Also Low Histamine, Low Lectin, & Low Oxalate) 

Making the Granola 

This recipe calls for pecans, macadamia nuts, and sliced tiger nuts. You can use all 3. Or you can use any 1. The granola is highly customizable. 

You’ll want about 3 tablespoons total. But you can make more if you like the crunch factor. 

This recipe used: 

  • 1 Tablespoon of chopped macadamia nuts
  • 1 Tablespoon of chopped pecans
  • 1 Tablespoon of sliced tiger nuts 

TIP: For the granola, just use your knife to cut up the nuts. If you put them in a food processor, they will turn to dust or butter very quickly.  

Follow the Recipe Steps in Order 

These recipe instructions were put together to help make the most of your time.  

You’ll make the granola while your water boils and oven preheats. 

Then you’ll make your whipped topping while your peaches bake. 

Multi-tasking makes this easy dessert come together efficiently! 

Low Histamine Baked Peaches Recipe

Low Histamine Baked Peaches Recipe

Warm peaches with cool whipped coconut cream and low histamine granola make up this yummy treat. 
No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 4 servings
Calories 350.75 kcal

Equipment

Ingredients
  

Instructions
 

  • Fill a medium pot with water and heat over high to bring to a boil.
  • Meanwhile, set oven to preheat to 375 degrees F.
  • While your water comes to a boil and the oven preheats, make the granola. Chop up the pecans and, macadamia nuts with a knife. Move to a small bowl and mix with the sliced tiger nuts and set aside.
  • Prepare your baking dish by coating it with 1 Tablespoon of the coconut oil.
  • When your water is at a boil, get your bowl of ice water ready. Fill your medium mixing bowl about halfway with ice and add enough water that the ice doesn't stick together in a solid clump.
  • Add your whole peaches to the pot of boiling water for about 30 seconds.
  • Remove peaches with a slotted spoon (or drain with a colander) and place peaches in a bowl of ice. Skins should peel off easily with your fingers.
  • Cut the peeled peaches in half and remove the pit. You can use a spoon to scrape out any tough areas that remain when the pit is removed.
  • Place halved peaches in dish cut side up.
  • Brush each peach half with the remaining 1 Tablespoon of coconut oil.
  • Bake 20 minutes or until tender.
  • While peaches bake, make your whipped coconut cream. You can dry out the bowl that had the ice in it and use that same bowl.
  • Empty only the thick contents of the can of coconut cream into a medium bowl. You can add the remaining coconut water slowly, 1 teaspoon at a time until you reach the desired thickness. If you like thicker whipped cream, you may choose not to add any of the water at all. If you like thinner whipped cream, you may add 2 to- 3 teaspoons or more of the liquid.
  • Whisk together the cream, vanilla powder, and stevia. (You can add more stevia to taste or use monk fruit powder.)
  • When the peaches are tender, remove from oven and serve immediately. Add a dollop of whipped coconut cream and granola to the top of the peaches.

Notes

Notes: 
Choosing a Baking Dish
If you are using smaller peaches, a 9×9 baking dish should work for you. However if you have medium to large peaches you may need a larger dish. Just choose one that fits your needs and has deep enough sides so that the juices don’t spill out. 

Nutrition

Nutrition Facts
Low Histamine Baked Peaches Recipe
Serving Size
 
246 g
Amount per Serving
Calories
350.75
% Daily Value*
Fat
 
30.56
g
47
%
Saturated Fat
 
26.6
g
166
%
Potassium
 
331
mg
9
%
Carbohydrates
 
14.8
g
5
%
Fiber
 
2.56
g
11
%
Sugar
 
12.63
g
14
%
Vitamin A
 
489
IU
10
%
Vitamin C
 
10.58
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

We’d love to hear from you letting us know how you liked this baked peaches recipe! 

Other Low Histamine Dessert Recipes 

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References 

Anogeianaki, A., et al. (2010). Vitamins and mast cells. International Journal of Immunopathology and Pharmacology, 23(4), 991–996. https://doi.org/10.1177/039463201002300403 

Ensle, K., Ed. D, RDN, FAND, CFCS. (2015, June). Health benefits of peaches: a delicious summer fruit. Rutgers. https://njaes.rutgers.edu/sshw/message/message.php?p=Health&m=301 

FoodData Central. (n.d.). https://fdc.nal.usda.gov/fdc-app.html#/food-details/325430/nutrients 

Kazama, I., Sato, Y., & Tamada, T. (2022). Pyridoxine synergistically potentiates mast Cell-Stabilizing property of ascorbic acid. Cellular Physiology and Biochemistry, 56(3), 282–292. https://doi.org/10.33594/000000534 

Kowey, P. R. (2002). The role of potassium. In Medical science symposia series (pp. 151–157). https://doi.org/10.1007/978-1-4615-1061-1_18 

Németh, A., et al. (1987). Potassium-induced histamine release from mast cells and its inhibition by ketotifen. Agents and Actions, 20(3–4), 149–152. https://doi.org/10.1007/bf02074654 

Udensi, U. K., & Tchounwou, P. B. (2017). Potassium homeostasis, oxidative stress, and human disease. International Journal of Clinical and Experimental Physiology, 4(3), 111. https://doi.org/10.4103/ijcep.ijcep_43_17 

Vitamin A. (2023, September 14). Mayo Clinic. https://www.mayoclinic.org/drugs-supplements-vitamin-a/art-20365945 

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