Easy Toasting Loaf, a low histamine recipe

While this may not be the best thing since sliced bread, it is pretty good sliced low histamine bread....Easy Toasting Loaf for your breakfast (and beyond) enjoyment!

When you put the word diet into your search bar, 

you will get the following: "A diet is the sum of food and drink regularly consumed by an organism, often tailored for health, ethical, or weight-management reasons." And that my friends is exactly what a low histamine eating plan is, a modified diet. And while we humans may be a different sort of organism, we are most likely to very ones to modify our intake of food to change and/or improve our well being. It ain't pretty, but sometimes it is all we got! And right now I am talking bread. The single most missed food, ever in my life! I miss it more than ice cream, or even cheese. Yes, bread. 

Which brought me to this easy loaf. 

Easy to stir together, easy to bake and easy to keep sliced and in the fridge. This loaf makes for a quick piece of toast with butter and jam. Or even with nut butter and jam. Now don't get super excited this loaf, it is not soft, squishy bread, it is still a denser loaf. Why? Because it does not contain gluten which is where the soft springy texture in all soft and squishy bread, comes from. But you will have a loaf that makes great toast as I mentioned before, and by association French toast for breakfast. Yes by all means, you can actually make a sandwich with anything, but I did feel it important to give fair warning, this is tender but dense as oat flour will produce in bread or muffins.  

Again cottage cheese is king! 

With low histamine baking I am eating more cottage cheese than ever before. Nutritionally speaking this is a good thing, we can all use more calcium, especially if we are not milk drinkers. And I am not. Never have been. Since early days I have followed my father in the lack of ability to digest fresh milk and all fresh milk products, such as cottage cheese. I know my limits for fresh milk digestion and now save it all for the cottage cheese needed for baking these low histamine bread recipes. And while they are not perfect they do add some variety to what has become a standard routine of sameness for breakfast, then lunch, and finally dinner. Yes, I am complaining a bit, my apologies...but I truly love feeling better!

This Easy Toasting Loaf has been enjoyed in the following ways, 

as part of the bread needed for this traditional meatloaf. Simply toasted and spread with butter and gobbled up while warm, buttery and crispy. Used in a bread pudding which one of my favorite desserts! And of course spread with nut butter and jam for an open faced sandwich at lunch. And while I still love those Little Bagel Bites, this loaf is quick and easy for the long days of gardening and other outdoor tasks. Or even for the days I just want to sit and knit, because yesterday was a long day of outdoor tasks. Because in the end, we still have to eat...

Some additional thoughts on this recipe:

While wheat is high histamine, the individual components are not. Feel free to add 2 tablespoons of wheat bran if you would like more fiber. 

Larger seeds such as pumpkin are best saved for the outside of a loaf. They bake up crispy and are easier to cut as part of the crust. 

You could also roll the loaf in oat bran before shaping and baking. For a chewier crust. 

We make our own oat flour. For easy directions to make your own oat flour, visit here. 

Ingredients needed for this recipe:

• almond flour
• oat flour
• ground flax seeds
• baking powder
• salt
• eggs
• cottage cheese
• oil

You will also need the following:

• medium size mixing bowl
• baking tray
• parchment paper
• measuring spoons
• measuring cups
• silicone spatula
• kitchen spoon
• wire mesh sieve
• large wooden cutting board
• bread bag or container for storage

Now we are ready to begin!

Easy Toasting Loaf, a low histamine recipe

by the seat of my pants

350-degree oven

1 c almond flour

1 2/3 c oat flour, additional oat flour for shaping

1/4 c ground flax seeds

2 t baking powder

1/2 t salt

1 c cottage cheese

2 eggs

1 T oil, we used avocado

pumpkin seeds, oat bran if desired

In the medium sized mixing bowl, combine the almond flour, oat flour, ground flax seeds, baking powder and the salt. Stir well to combine. 

Place the mesh sieve on top of the bowl, add the cottage cheese to the sieve. Using a large kitchen spoon, press the cottage cheese through the sieve. Scrape the cottage cheese off of the underside of the sieve into the dry ingredients. Add the eggs and the oil, mix well. 

You will be turning the dough out onto your preferred work surface, I usually use a large wooden cutting board. Sprinkle the board with additional oat flour of if desired you may use oat bran (more fiber) or pumpkin seeds (crunch and extra nutrition). Turn the dough out. Roll the dough gently in the flour, bran or seeds to coat. Note: dough is soft, but easy to work with. Shape into a loaf. 

Prepare the baking tray in the following way: take a square of parchment paper, get it wet under the faucet. Scrunch it up into a ball to remove excess water. Smooth is out somewhat and place it on the baking tray. Take care to not let the paper hang over the edge. 

Place the dough onto the paper. Bake for 50-60 minute or until done in your oven. Let cook for 5 minutes on the tray then move the loaf along with the parchment paper to a cooling rack or cotton toweling to cool completely. When cool, slice and store in the refrigerator. 

Storage options for Easy Toasting Loaf. When cooled and sliced, store in the refrigerator in a plastic bag. Store for up to 7 days. I do not recommend freezing this recipe due to texture changes when thawed. 

UPDATE:  For your convenience, a "copy and paste" version of Easy Toasting Loaf has been included below. 

You may also enjoy: 

Pretty Darn Good Quinoa Muffins. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Easy Toasting Loaf, a low histamine recipe

by the seat of my pants

350-degree oven

1 c almond flour

1 2/3 c oat flour, additional oat flour for shaping

1/4 c ground flax seeds

2 t baking powder

1/2 t salt

1 c cottage cheese

2 eggs

1 T oil, we used avocado

pumpkin seeds, oat bran if desired

In the medium sized mixing bowl, combine the almond flour, oat flour, ground flax seeds, baking powder and the salt. Stir well to combine. 

Place the mesh sieve on top of the bowl, add the cottage cheese to the sieve. Using a large kitchen spoon, press the cottage cheese through the sieve. Scrape the cottage cheese off of the underside of the sieve into the dry ingredients. Add the eggs and the oil, mix well. 

You will be turning the dough out onto your preferred work surface, I usually use a large wooden cutting board. Sprinkle the board with additional oat flour of if desired you may use oat bran (more fiber) or pumpkin seeds (crunch and extra nutrition). Turn the dough out. Roll the dough gently in the flour, bran or seeds to coat. Note: dough is soft, but easy to work with. Shape into a loaf. 

Prepare the baking tray in the following way: take a square of parchment paper, get it wet under the faucet. Scrunch it up into a ball to remove excess water. Smooth is out somewhat and place it on the baking tray. Take care to not let the paper hang over the edge. 

Place the dough onto the paper. Bake for 50-60 minute or until done in your oven. Let cook for 5 minutes on the tray then move the loaf along with the parchment paper to a cooling rack or cotton toweling to cool completely. When cool, slice and store in the refrigerator. 

Storage options for Easy Toasting Loaf. When cooled and sliced, store in the refrigerator in a plastic bag. Store for up to 7 days. I do not recommend freezing this recipe due to texture changes when thawed. 

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