Low Histamine Bread (Medium Oxalate, Low Lectin, Low FODMAP Bread Recipe)
Enjoy this everything bagel flavored low histamine and low fodmap bread
Equipment
- Unbleached Parchment Paper optional
- Coffee Grinder optional
Ingredients
Low Histamine Bread
- 1 Tablespoon Organic Grass-Fed Garlic Scape Ghee (or you can sub coconut oil, olive oil or any other oil)
- 6 Pasture Raised Eggs large
- ¾ cup Macadamia Nuts pureed, (or Macadamia Nut Butter)
- ¼ cup Tiger Nut Flour
- 3 Tablespoons Psyllium Husk Powder
Everything Bagel Seasoning
- 2 teaspoons White Sesame Seeds
- 1 teaspoons Black Sesame Seeds
- 1 teaspoons Poppy Seeds
- 2 Tablespoons Fresh Chives chopped finely
- ¼ teaspoon Redmond Real Salt
Instructions
- Preheat oven to 350F.
- Place ghee (or other oil) in a 5×9 bread loaf pan and place in oven. Heat until melted, remove from oven.
- Meanwhile, pulse the macadamia nuts in a food processor until it forms a smooth macadamia nut butter.
- Brush melted ghee (or other oil) around sides of the 5×9 bread loaf pan.
- In a food processor or blender, combine eggs, macadamia nut butter, tigernut flour, and psyllium powder until smooth.
- Add ½ of the Everything Bagel Seasoning, pulse to combine.
- Pour batter into bread pan on top of melted ghee (or olive oil or coconut oil).
- Mix and top with remaining Everything Bagel Seasoning.
- Bake at 350F for 50 minutes until golden brown with crunchy/crispy edges. Keep an eye on it to make sure it doesn’t brown too fast. You can cover it with a glass lid if it starts to brown too fast.
- Bread is done when a toothpick comes out clean.
- Remove from oven and allow to cool for 20 minutes. Then remove from pan and place it on a cooling rack.
Notes
Nutritional info is based on 1/6 of the low histamine bread loaf.
Nutrition
Nutrition Facts
Low Histamine Bread (Medium Oxalate, Low Lectin, Low FODMAP Bread Recipe)
Amount per Serving
Calories
247
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!