There is a distinct lack of dessert recipes on this page for the simple fact that desserts are, in my opinion, largely unaffected on a low histamine diet as long as you are eating both wheat (or a gluten-free alternative flour) and dairy, plus fruits on the Allowed list. Some dessert & baking ideas include:
- Crème Caramel
- Apple pie & ice cream, cream or custard
- Rhubarb crumble & custard
- Rice Pudding
- Mango or treacle tart
- Banana split (with home-made caramel or carob sauce – see Jams & Sauces section for recipes)
- Blueberry muffins
- Victoria sponge using Blueberry Conserve instead of jam
- Banana bread
- Carrot cake
- Plain scones
- Ginger biscuits
- Jam tarts using Blueberry Conserve or Rhubarb jam
….. and 101 other recipes.
Sweets (candies) are a whole other ball game however. Pre-low histamine diet I loved my chocolate and had rather a sweet tooth. There is nothing worse than sitting at a special occasion such as a birthday or Christmas watching other people tuck into the Jelly Babies or Milk Tray. I just had to find something sweet I could indulge in when the need arose.
Home-made Dairy Fudge: Serves: loads! Time: 45 minutes + cooling time
(Taken from the Carnation website)
397g can Carnation Condensed Milk (it must be the full fat, not the Light, version or the recipe won’t work)
150ml (2/3 cup) milk
450g (2 cups) Demerara sugar
115g (½ cup) butter, cut into small cubes
A 20cm square tin lined with greaseproof paper or baking parchment.
- Place all the ingredients into a large non-stick saucepan and melt over a low heat, stirring until the sugar and butter are dissolved.
- Bring to the boil, then simmer on a medium-high heat for 10-15 minutes, stirring continuously and scraping the base of the pan. Do take care, the mixture will be VERY hot! To test it’s ready, drop a little of the mixture into a jug of ice-cold water – a soft ball of fudge should form. Or check with a sugar thermometer (118C, or when the temperature reaches the ‘soft ball’ mark).
- Remove from the heat and beat the fudge with a wooden spoon until very thick and starting to set (approx. 5 minutes).
- Pour into the prepared tin and leave to cool before cutting into squares.
The fudge will keep in an air-tight container at room temperature for up to 2 weeks – line the container with greaseproof paper, lay the individual pieces of fudge close to each other on the paper, then add another layer of paper and another row of fudge until the container is full. You can also place the fudge, well wrapped, in the fridge though it does tend to dry it out – it will last for 3 weeks. Alternatively the fudge can be frozen and will keep for up to 6 months – wrap each piece of fudge in cling-film, then wrap each batch in aluminium foil, and place in a freezer proof container. Defrost, still wrapped, at room temperature.
This recipe is fattening and indulgent, but absolutely lovely – even if it does make your arm want to drop off while you make it! To cut the fudge, score it with a very sharp, thin, knife when still slightly soft, then cut with a hot knife or dough cutter when fully set. If it crumbles keep any fine crumbly bits and serve them over ice-cream!
Peppermint & Carob Creams: Makes: approx. 18 Time: 10 mins
(Based on a recipe from the Carnation website)
225g (1+3/4 cups approx.) icing sugar, sifted
115g Carnation condensed milk
Natural peppermint extract (2-3 drops should suffice)
1 portion of carob sauce (see Jams & Sauces section for recipe, increasing the butter from ½ to 1 teaspoon)
- Place the condensed milk into a large mixing bowl.
- Gradually add the icing sugar until the mixture forms a dough (it makes your arm ache and looks like it will never work, but trust me you’ll get there in the end!)
- Knead until smooth, then roll out to approx. 5mm in thickness. Cut into rounds using a small cookie cutter, or if you don’t have one divide into equal balls and squish flat with your hand.
- Drizzle each cream with the carob sauce (optional) and place in the fridge to set.
The creams take about 24 hours to set properly. They can be frozen placed on greaseproof paper in an airtight container. They will also last for 3 weeks either in the fridge or at room temperature, again placed on greaseproof paper in an airtight container.
Gingerbread: Makes: approx 9 large squares Time: 1½ hours + cooling
4oz (112g, 1 stick) butter, chilled and cubed
4oz (112g, ½ cup) dark brown soft sugar
8 tblsp black treacle (or 4 tblsp treacle + 4 tblsp golden syrup for a lighter cake)
6oz (175g, 1¼ cups approx) plan flour, sieved
2 small heaped tsp ground ginger, sieved
½ tsp bicarbonate of soda
¼ pint (150ml, 2/3 cup) milk, warmed
7″ (18cm) square cake tin, greased and lined
- In a large saucepan, place the butter, sugar and treacle and melt over a medium low heat until melted together. Allow to stand for 5 minutes.
- Preheat the oven to 120C fan (140C/gas mark 1/275F)
- Stir in the egg to the treacle mixture, then mix in the flour and ginger, ensuring everything is thoroughly mixed.
- Dissolve the bicarbonate of soda in the milk, then gradually stir this into the melted mixture until well blended – it will be very liquid.
- Pour the mixture into the cake tin and bake for 1¼ hours or until the cake is dark and firm to the touch.
- Leave to cool for 15 minutes before lifting the cake onto a wire rack to cool completely.
- If you wrap the cake in foil and leave for 24-48 hours before cutting into squares and serving it will develop a lovely sticky, moist coating.
Freezes well wrapped in foil and placed in a container.
Quick n Easy Ginger Snaps: Makes: approx 16 biscuits Time: 15 mins (+cooling)
- Preheat the oven to 160C fan/180C/gas mark 4.
- Place the butter, sugar, syrup and treacle in a large saucepan and heat on medium-low until the butter and sugar have dissolved (approx 5 mins).
- Place the flour, salt and ginger in a bowl and mix together.
- Sift the flour mixture into the saucepan with the liquids and stir well until the flour is all mixed in (it does make your arm drop off!).
- With wet hands place ping pong sized balls of mixture onto the baking sheets, flattening each with your hand. The thinner the mixture the crunchier the biscuits will be, but don’t go too flat or they will be so hard when they’re cooked you risk breaking your teeth 😉
- Place in the oven for 8 mins.
- Transfer to a wire rack to cool.
Can be frozen – simply place a batch in an airtight container and put in the freezer.
Quick Treacle Flapjack: Makes: approx 8 squares Time: 15 mins (+cooling)
250g (2½ cups, 10oz) porridge oats (regular, not large flake)
100g (½cup) butter, cubed
40g (just under ¼ cup) light brown sugar
40g (just under ¼ cup) dark brown sugar
2 tblsp black treacle
Small baking tray, approx 20cm x 12cm x 4cm tall
- Preheat oven to 160C fan (180C, gas mark 4, 350F).
- In a large non-stick pan, melt the butter, sugar and black treacle together.
- Take the pan off the heat and stir in the porridge oats, turning them over and over until all the oats are coated with mixture.
- Place in the baking tray and pat down with a spatula until nice and squished, smoothing the top.
- Bake in the oven for 8 mins.
- Remove from the oven, wait to cool for about 10 mins then score into 8 squares using a sharp knife.
- Leave to cool completely before removing from the tin and cutting into squares.
This flapjack will store for a good week in an air-tight tin and can be frozen – simply place a batch in an airtight container and put in the freezer.
Butterkist (toffee popcorn): Serves: 6 Time: 5 mins
- Hea the oil in a large saucepan, spinkle in the popcorn and swirl in the pan to coat evenly. Cover with a tight fitting lid, turn up the heat to medium-high and listen for popping noises. As soon as the popping stops remove from the heat (takes 3-4 mins).
- Meanwhile, melt the butter in a small saucepan. Add the sugar and golden syrup, turn up the heat to medium-high and stir for 1-2 mins until all the sugar has dissolved.
- Sprinkle a pinch of salt over the popcorn, then pour over the sauce. Stir until all the popcorn is well coated.
- Transfer to a large rectangular baking dish and spread out in a single layer to dry.
Will keep for several days in an airtight container, not that I’ve ever tried it because I’ve usually eaten it all on day 1!
Carob Chips: Makes: approx. 6oz (170g) Time: approx. 1 hour
I struggled to find store bought carob chips for recipes like Cookies which didn’t contain soya lecithin, so I was forced to make my own!
100g (½ cup) butter (proper hard butter, not spreadable). You can also use coconut oil – I haven’t tried it yet so you might need to experiment with quantity
80g (3/4 cup) organic carob powder (I buy mine off Amazon as I can’t find any locally)
1 teaspoon vanilla essence (optional, if tolerated)
40g (1/4 cup) sugar (optional)
- Line a shallow baking tin (approx. 7″ x 7″) with greaseproof paper.
- Melt the butter in a saucepan. Add the carob and sugar (if using) and stir well to dissolve the sugar and combine the mixture.
- Pour the mixture into the tin and smooth with a spatula (you should have a mixture which is approx. 3-5mm deep).
- Place in the freezer for about 50 minutes to set hard.
- Peel off the greaseproof paper, and cut into small chunks.
- Keep in the fridge.
You can make the chips sweeter by adding more sugar, or use other flavourings such as peppermint instead of the vanilla. These chips are freezable in an airtight container. For a dairy-free, sugar-free version see the Whole New Mom website.
Carob Chip Cookies: Makes: approx. 16 Time: 30 mins approx.
120g (just over ½ cup) salted butter at room temperature
75g (1/3 cup) light brown sugar
75g (1/3 cup) granulated sugar
½ tsp vanilla extract
240g (2 cups approx.) plain flour
½ tsp bicarbonate of soda
170g (1 cup approx.) carob chips (see above recipe)
- Using a wooden spoon or food mixer, beat together the butter and sugar until just combined. Add the vanilla extract, then the egg and beat in well.
- Sift together the flour and bicarbonate of soda, then use a spoon to add to the mixture, stirring until it just comes together into a dough.
- Fold in the carob chips.
- Preheat the oven to 180C (fan).
- Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. I like to flatten them as much as possible, but you might prefer them to be more risen and cake-like.
- Bake for about 15 minutes, until golden, but not browned.
This recipe gives traditional American cookies, which are large and cake-like in texture. Store in the fridge in an air-tight container and the cookies will last several days (although they get softer by the day).
Crunchy Carob & Oat Biscuits: Makes: approx. 20 Time: 30 mins
Original recipe from SuzyM on the Jamie Oliver website.
175g(1+3/4 cups) self raising flour
80g (1 cup) porridge oats
175g (3/4 + 1/8 cup) golden caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
175g (3/4 cup) unsalted butter
2 tblsp golden syrup
150g ( 1 cup) carob chips (see above for recipe)
Preheat oven to 160C fan/170C/Gas 3/325F.
- In a small pan, melt the butter and golden syrup over a medium heat.
- Place all the other ingredients in a large bowl.
- When the butter is melted, pour this into the dry ingredients and combine.
- Using your hands, make 20 balls (I use about 1 heaped dessert spoon of mix per ball so they are the size of small golf balls).
- Place on a greaseproof paper lined baking sheet and either squidge flat with your hand or I use a 3″ (7cm) cookie cutter and press the mixture down into that to make a nice round shape. Space the balls out well as they spread as they cook.
- Bake for 15 minutes. Remove and cool on a wire rack.
These make lovely, large, crunchy biscuits yayy! They keep well in an airtight container in the fridge for a week and can also be frozen.
Sweet Potato (or Squash) & Nut Muffins: Makes: 10 muffins [makes 5 muffins] Time: 45 mins approx.
Recipe from the Allrecipes website.
2 eggs [1 egg], beaten
200g/1 cup [100g/½ cup] caster sugar
225g/just over 1 cup [112g/just over ½ cup] cooked sweet potato, mashed (when I made the one in the picture I had some leftover butternut squash which worked just the same)
120ml/½ cup [60ml/¼ cup] olive oil
80ml/1/3 cup [40ml] water
200g/1½ cups [100g/3/4 cup] plain flour
1 tsp [½ tsp] ground ginger (or use freshly grated)
1 tsp [½ tsp] bicarbonate of soda
½ tsp [¼ tsp] baking powder
½ teaspoon salt
75g/1 cup [37g/½cup] chopped nuts, I used macadamia. If you don’t want to use nuts, I think cooked sweetcorn would work ok and go well.
Preheat the oven to 180C / Gas mark 4.
Grease a muffin tin or line with paper muffin cases.
In a large bowl, mix eggs, sugar, sweet potato (or squash), oil and water.
Combine flour, ginger, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet ingredients along with the nuts or sweetcorn. Fold gently until just moistened.
Fill muffin cups 3/4 full.
Bake in the preheated oven for 20-25 minutes or until muffins test done. Do not overbake.
Cool on wire rack.
This recipe makes a moist, slightly sticky, muffin which holds together well.
Creamy Berry Iced Lollies: Makes: approx 6 Time: 5 mins, plus overnight freezing
- Place all ingredients in a blender and whizz until well combined.
- Pour into iced lolly moulds (available for £2-3 on Amazon or Lakeland Ltd).
- Place overnight in the freezer.