Bucket List; Low Histamine Bake

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Ever since I learned I can not eat the things I love I have been trying to come up with different recipes. I want to enjoy food. Not just eat to survive.

I want to share my cooking and baking with the world. I was blessed with a gift. My mother cooks by literally throwing things together. I am blessed and grateful I got her gift of cooking and baking. Thank you mom. Without you I would be so bold in the kitchen.

Please note the recipes I will be sharing are ones that have worked for me. Take what you like and scarp the rest. Living with disease is frustrating enough and then having a extremely limited diet can bite the big one.

Diseases will not stop me from enjoying food. Everyone with mast cell diseases reacts to differently to different foods. Some of the foods we react to can be the same other are vastly different.

Apple Crisp Muffins

Two eggs

1/2 a teaspoon baking powder

1/2 a teaspoon cinnamon

2 cups of sugar

three large apples peeled and ground into sauce

1 tablespoon of oil

1/2 a cup of cream,

1 cup gluten free steel cut oats

3 cups flour

One cup ground almonds

Mix dry ingredients together and set aside. Beat eggs with sugar and oil. Grind apples with the cream, add all your wet ingredients together mix for 10 minutes then add dry ingredients.

Preheat oven to 375.

Oil and flour your 12 tin muffin pan. Cook for 40 minutes. Check to make sure it’s done with a tooth pick. If the tooth pick comes out clean it is done.

Let cool for 10 minutes before removing from the pan.

For tasty snacks cut in half and severe with mascarpone cheese.

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