Chocolate is one of the first foods we avoid during the first phase of a low-histamine diet. However, if you’re a chocolate lover, don’t worry, carob is its best substitute! The taste, smell, and texture are similar to cocoa, but it’s not as bitter and contains less fat. Additionally, it has vitamins from groups A and B, minerals like iron, magnesium, phosphorus, and calcium, and fiber.

Today we present a low-histamine carob and millet brownie! Are you ready to try it?

Ingredients (for an 18 cm mold):

For the brownie:

• 100 g millet (in grain)
• 50 g pitted dates
• 25 g coconut oil
• 150 g coconut milk
• 240 g water
• 3 egg yolks
• 40 g carob flour
• 10 g carob powder
• 8 g baking powder
• 50 g brown sugar

For the topping:

• 150 g carob chocolate
• 4 tablespoons coconut milk
• carob chocolate shavings

Preparation:

1. For the brownie: Rinse the millet under running water using a colander.
2. In a saucepan, put the millet, dates, coconut oil, coconut milk and water. Bring to a boil for 15 minutes over low heat, stirring frequently, until most of the liquid has been absorbed. Let it cool completely.
3. Using a blender, puree the mixture. Add the remaining ingredients and blend everything together until smooth.
4. Pour the batter into a mold lined with baking paper and bake the brownie for 30 minutes at 170°C. Let it cool.
5. For the topping: Melt the carob chocolate with the coconut milk and spread it over the brownie. Garnish it with carob chocolate shavings.

Lactose and gluten free recipe, low-histamine and suitable for vegans inspired by Cuina magazine (no. 283, 2023).