A Low-Histamine Gooey Treat
When you cook something delicious and low histamine, do you eat the whole thing? I do.
This is a bajan dish called pone. Cooked for three hours, with smells of cassava, ginger and spices wafting on the warm air through the house.
Pone is a gooey, squidgy cross between a flapjack and a cake. Our Uncle taught us to make it.
Next time I make a dessert this good, I’ll freeze some for the next day. Honest.
Serves 12
Ingredients
3 cups (385g) coarse cassava flour ✅
2 cups (200g) desiccated coconut ✅
A tiny scoop of powdered stevia ✅
¼ lb (113g) seedless raisins ✅
2 eggs 🤔
3 cups (675ml) coconut milk ✅
¼ lb (113g) butter (melted) ✅
½ teaspoon cinnamon ✅
Optional
1 teaspoon vanilla powder (not essence) (🤔but tends to be well tolerated)
1 teaspoon ginger (🤔but tends to be well tolerated)
1 teaspoon nutmeg (🤔)
Method
1. Mix your dry ingredients together in a bowl
2. Melt the butter, then combine in a separate bowl with milk and beaten eggs.
3. Add the wet ingredients to the dry and mix well.
4. Pour the mixture into a well greased dish.
5. Bake at 300°F for 1½ hours or until a knife comes out clean.
6. Remove from oven and allow to cool for 20-30 minutes. Then enjoy.
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