Breakfast, we’re told, is the most important meal of the day. Which is why a quart/litre of green juice/smoothie is my absolute favourite. Sometimes though I’m feeling a bit more decadent, or want something to snack on later in the day, or even for dessert. And that’s how this antihistamine and anti-inflammatory breakfast fruit loaf was born.

Because I’m no longer limiting my histamine intake, I served mine up with delicious home made raspberry jam (1 cup raspberries, 1/2 cup apple juice, 1 tsbp coconut sugar, 10 grapes, pinch of salt and a little lemon juice). Raspberry isn’t considered low histamine on most food lists, so you might want to try high quercetin blueberries, apples, pears or quince for your jam instead.

I used a generous helping of my apple and carrot juicing leftovers, but you can just go ahead and use grated apple and carrot instead. I’ve made this with both coconut and date sugar – lovely either way, but you could also just use dates, or home made applesauce.

You can use baking powder/soda if you’re ok with it – I usually leave it out.

I chopped up the loaf and froze it, then popped the slices into the toaster as needed and served with a generous smear of jam.

Nutrient breakdown: 

Some varieties of sorghum flour possess anti-inflammatory properties [1].

Apples are high in histamine lowering, mast cell degranulation preventing quercetin [2].

Carrots are anti-inflammatory [3].

Coconuts possess anti-inflammatory and pain killing properties [4].

Ginger is an antihistamine (H1 and H2 receptor antagonist) and anti-inflammatory [5].

Duck eggs are very high in Vitamin B12 [6].

Vanilla is an anti-inflammatory [7].

Fruit loaf

Prep Time: 5-10mins | Cook Time: 30-40 | Servings:  8-12| Difficulty: Easy

Ingredients:

1 cup sorghum flour

1/2 cup apple juicing remains

1/2 cup carrot juicing remains

2 tbsp ginger juicing remains

1/2 cup coconut/date sugar

1/4 cup coconut butter

2 eggs (or 1/2 cup vegan coconut yoghurt) I use 1 large duck which provides 70% RDA Vitamin B12

1 tsp vanilla (if tolerated)

pinch salt

Directions:

Pre-heat your oven to 200C/350F.

Combine the flour, apple, carrot, ginger, vanilla and pinch of sea salt in a bowl. In a blender, or in a small bowl, whisk together the sugar, eggs and coconut butter till fluffy. Make a well in the flour and spoon in the egg mix.

Combine, pour into a small to medium baking tin and bake for 30-40 minutes.

Remove from the oven, tip out onto cooling rack.

Slice and freeze.

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 Please don’t forget antihistamine, pain killing foods can still hurt us, so please always check with your doctor before adding new foods to your diet. 

———-REFERENCES———–

[1] http://www.ncbi.nlm.nih.gov/pubmed/20673059

[2] http://www.ncbi.nlm.nih.gov/pubmed/16081068

[3] http://www.everydayhealth.com/rheumatoid-arthritis-pictures/foods-that-fight-inflammation.aspx

[4] http://www.ncbi.nlm.nih.gov/pubmed/19429325

[5] http://journals.tums.ac.ir/upload_files/pdf/_/2382.pdf

[6] http://www.fitday.com/fitness-articles/nutrition/vitamins-minerals/the-8-best-foods-for-vitamin-b12.html

[7] http://www.rethinkingcancer.org/blog/spice-of-the-month-vanilla/