Low Histamine Cranberry Crumble Bar Recipe
Enjoy this low to medium oxalate, low lectin, low histamine, low FODMAP cranberry crumble bar recipe!
Equipment
- High Speed Blender option OR
- Food Processor option
- Unbleached Parchment Paper optional
Ingredients
Coconut Milk Night Before Option
- 1 cup Native Forest Coconut Milk refrigerate can overnight OR
Coconut Cream Topping Day Of Option
- 1 cup Let's Do Organic Coconut Cream
- 1 Tablespoon Smart Monk 100% Pure Monk Fruit Powder to taste
- ½ teaspoon Raw Vanilla Bean Powder
Low FODMAP Cranberry Crumble
- 2 small Green Granny Smith Apples or 1 large
- 1 cup Native Forest Coconut Milk
- 3 Pasture Raised Eggs OR use flax eggs below
- 3 Tablespoons Dr. Bronner's Coconut Oil softened
- 1 teaspoon Raw Vanilla Bean Powder
- 1½ teaspoons Smart Monk 100% Pure Monk Fruit Powder to taste
- 20 drops Stevia to taste
- 1 teaspoon Redmond Real Salt
- 1½ cups Otto's Cassava Flour option OR
- 1½ cups White Rice Flour option
- 2 teaspoons Baking Soda
- 2 cups Cranberries fresh or frozen
Optional Crumble Topping Ingredients
- ½ teaspoon Raw Vanilla Bean Powder
- ⅛ teaspoon Redmond Real Salt about a pinch
- ¼ cup Dr. Bronner's Coconut Oil
- ¼ teaspoon Smart Monk 100% Pure Monk Fruit Powder option OR
- 10-20 drops Stevia
- ¼ cup Pecans chopped, optional
- ¼ cup Macadamia Nuts chopped, optional
Flax Egg Option (If You Need to Omit Eggs)
- 3 Tablespoons Whole Flaxseed ground, option OR
- 3 Tablespoons Flax Meal option
- ⅓ cup Filtered Water
Instructions
Coconut Milk Only Night Before Option
Flax Egg Option (If You Need to Omit Eggs)
- Grind flax seeds if not already ground.
- Mix ground flax seed or flax meal with water.
- Let sit for at least 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 Tablespoons of ground flax plus water is equal to 3 Eggs.
Low FODMAP Cranberry Crumble
- Preheat your oven to 325℉ degrees.
- Grease your pie pan and/or parchment paper well coconut oil.
- Chop apples into large chunks. Add to blender. Pour in coconut milk. Add eggs, softened coconut oil, vanilla powder, monk fruit extract, stevia, and salt to the blender
- Blend on high until smooth.
- Add cassava and baking soda to blender. Blend on low just until smooth.
- If using fresh cranberries, wash and dry.
- Spoon batter into a bowl and gently fold in cranberries.
- Pour batter into greased pie pan.
- If making bars only: bake 25 to 35 minutes until a toothpick comes out clean. Time depends on your oven and how full the pan is.
- If using crumble topping: bake 10 to 15 minutes until bars start to set.
Optional Crumble Topping
- Give your blender or food processor a quick rinse and dry.
- Add all ingredients to it.
- Pulse the nut crumble mixture on and off until well combined and the ingredients start to stick together.
- If using Crumble Topping: after 10 to 15 minutes remove bars from oven, add crumble to the top. Return bars to oven and bake for remaining 15-25 minutes until toothpick comes out clean.
- Allow to cool 5 to 10 minutes before cutting into bars.
- Freeze leftovers in an airtight container, preferably glass or silicone.
Optional Coconut Cream Topping
- Scoop out 1 cup of coconut cream (or refrigerated coconut milk).
- Whip the coconut cream, monk fruit extract, and raw vanilla powder with a whisk.
- If using Whipped Coconut Topping, place a bar on an individual plate and spoon Whipped Coconut Topping over the bar after baking them.
- 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 or air tight container to make it easier to use.
Notes
Nutritional info is for of the Low FODMAP Cranberry Crumble Bars with Cassava Flour, Eggs, Coconut Cream, and Crumble Topping.
Let us know in the comments if you try baking this in a 9x9 inch glass baking dish. It didn't test well in a 8x8.
You may sub grass fed ghee in place of coconut oil if desired.
Nutrition
Nutrition Facts
Low Histamine Cranberry Crumble Bar Recipe
Serving Size
164.25 g
Amount per Serving
Calories
178.88
% Daily Value*
Fat
17.88
g
28
%
Potassium
230.58
mg
7
%
Protein
4.47
g
9
%
Vitamin C
20.75
mg
25
%
Calcium
26.25
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!