Low Histamine Blondies

Dessert Gluten-Free Sweet Low Histamine White Chocolate
Low Histamine Blondies

These Low Histamine Blondies are a celebration of indulgence and balance, crafted for those who want to enjoy dessert while managing histamine sensitivities. With a blend of gluten-free flour, allulose for a low-glycemic touch, and olive oil for its anti-inflammatory benefits, these blondies are as nourishing as they are delicious. The combination of white chocolate and sugar creates the perfect sweet decadence, while thoughtful substitutions ensure moistness without compromising dietary needs. Whether shared at a gathering or enjoyed as a solo treat, these blondies let you reclaim dessert with confidence.

Ingredients

Instructions

  1. Preheat your oven to 175°C (350°F). Line an 8x8-inch baking pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the eggs, olive oil, sugar, and allulose until smooth and slightly frothy.
  3. Melt the white chocolate gently over a double boiler or in the microwave in 20-second intervals, stirring each time to prevent scorching. Allow it to cool slightly.
  4. Gradually add the melted white chocolate to the wet ingredients, whisking continuously to combine.
  5. Fold in the unsweetened applesauce to enhance the batter’s moisture.
  6. Sift the gluten-free all-purpose flour into the mixture and gently fold with a spatula until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared pan and spread it evenly. Smooth the top with a spatula.
  8. Bake for 20–25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let the blondies cool completely in the pan before slicing into squares.

Servings

Serves: 9

Nutritional Breakdown

Calories: 232.5 kcal

Fat: 13.9g (30% of calories)

Saturated Fat: 3.8g

Carbohydrates: 29.7g (64% of calories)

Fiber: 0.8g

Sugar: 11.2g

Protein: 2.9g (6% of calories)

Sodium: 25mg

Cholesterol: 43mg

Substitute Ingredients

No substitute ingredients available.