Don’t ask me why I called this recipe Histahappy Slice.

Okay, do. It’s because it makes me happy.

It does contain coconut sugar – something I tend to keep to a minimum in my cooking, though in this instance I know it’s worth it.

While I am on the subject of baking, Beth O’ Hara has a terrific low-histamine scone recipe on her site MastCell360, which we love and would urge you to check out.

Okay, back to the slice. Serves 8 to 12 pieces. Full recipe in my Histamine Intolerance Cookbook (Amazon) but here's the overview...

Ingredients:

2 cups cassava flour ✅

½ cup coconut sugar ✅

1 cup butter ✅

½ tsp. nutmeg (✅/😡 but normally well tolerated)

½ tsp. ginger powder (✅ though occasionally problematic)

Key step: let it cool for at least 20 minutes. This is an important step, so try to resist eating straight away

Managed that?

Congratulations, you’ve shown admirable restraint. It’s time to tuck into your slice(s).