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:
- For the brownie: Rinse the millet under running water using a colander.
- 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.
- Using a blender, puree the mixture. Add the remaining ingredients and blend everything together until smooth.
- Pour the batter into a mold lined with baking paper and bake the brownie for 30 minutes at 170°C. Let it cool.
- 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).
If you want us to advise you in a personalized way, either in our Barcelona nutrition centre or by video conference from anywhere in the world, contact us and we will help you
Hi, this recipe sounds interesting but you list carob powder and carob flour……….when I research this it says they are the same thing and when I search for it on Amazon only carob powder comes up. Can you please explain because I would love to try this recipe…………..I’ve really been missing chocolate brownies!!! :))
Hi Sandy,
In summary, the main difference lies in the texture and use: carob powder is finer and lighter, while carob flour has a coarser texture and is used more as a base in recipes that require higher fiber content or to provide structure.
Best regards!
This recipe sounds great, but I thought dates and other dried fruits were high in histamines. Is this incorrect?
Hi,
Dates, as other low-histamine fruits in its dried form, are low in histamine.
Bests!