rosemary and macadamia nut butter biscuits with ricotta and olive oil

I’ve written a bit on histamine intolerance lately and how the simple effort of making just a few changes to your diet can make all the difference in how you feel. Even if you’re not having any heart palpitations, skin flushing, rashes, brain fog, sleeplessness, itchy skin, runny nose, chest congestion, etc – these ingredients are delicious. They’re ingredients you can recognize with a low glycemic sugar substitute and were devoured by my husband who religiously, eats nothing resembling a cookie that came out of an oven without chocolate in it.

Meaning, basically, these were delicious – and a variation off the other dessert which isn’t histamine friendly but really, really good for anyone who loves chocolate as much as my husband (see here).

You Will Need:

  • Spelt Flour (organic spelt flour is very low histamine unlike almond flour, or even whole wheat which rates a 1 on the SIGHI List)
  • Unsweetened Vanilla Macadamia Milk (macadamia nuts are low histamine as opposed to almonds but you may do fine!)
  • Baking Soda 
  • Poppyseeds (optional, some people react)
  • Coconut Oil
  • Macadamia Nut Butter (or roasted, salted macadamia nuts: see below for how to make the nut butter if you can’t find it at a store)
  • Vanilla Extract (optional, some people react)
  • 1 Large Egg
  • Monkfruit Sweetener
  • Parchment Paper
  • Unsalted Butter
  • Olive Oil
  • Dried Rosemary (seasoning isle)
  • Sea Salt
  • Ricotta (part skim if you’d like – just make sure there are no hidden ingredients)

In your mixing bowl or stand mixer, place all the following ingredients:

2 1/2 Cups of Spelt Flour
1/2 tsp of Baking Soda 
2/3 Cup of Unsweetened Macadamia Milk
1/3 Cup Coconut Oil (melt in microwave for best measurement)
2 tbsp Unsalted Butter (melt in microwave for best measurement)
**Put both the coconut oil and butter in your measuring cup or microwave safe bowl at the same time, and microwave together for 30 seconds**
2 tbsp Monkfruit Sweetener
1 tsp Vanilla Extract (if tolerated)
1 tsp Poppyseeds (if tolerated)
2 tbsp Macadamia Nut Butter (see below for how to make this if not located)
1 tbsp Dried Rosemary
2 tbsp Olive Oil
1 tsp of Sea Salt
1 Large YOLK ONLY (or two regular yolks – no egg whites as they’re not low histamine)

Take your roasted, salted macadamia nuts and place them into your food processor. Hit pulse and continue to blend from a crumbled texture to a creamy one. It won’t take long depending on how many nuts you blend at a time.

Blend together all the ingredients and you’ll find the consistency a bit on the crumbly side but that’s okay.

Take an ice cream scoop or just a larger sized spoon and form similar sized balls with a flat bottom – placing them on parchment paper.

Bake on 350 for 25 minutes. You can use a toothpick at the end to see if the biscuits are done. If the stick comes out clean from the middle they’re done. If not, leave them back in for another few minutes.

When done, place a small amount of your ricotta on a plate and place your biscuit on the ricotta.

Then before serving, drizzle some olive oil over each one.

They have a creamy center – you can see that here.

You can also see the flecks of rosemary throughout.

They are great served warm right out of the oven – you can reheat slightly but I would use olive oil first before doing so. Had some left out at room temperature and they were still good!!! Somehow, the rosemary flavor came through even more…

These have a sausage-like taste to them which would be amazing as a hors d’oeuvre or just with tea or coffee. We had them as dessert though they’re not sweet – just very savory and satisfying. If there are any ingredients you need to change due to your personal restrictions, please see the food list I linked above.

You could skip the ricotta and add to soups instead – please see the soups I added to the Low Histamine section of my blog:

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