Pumpkin Apple Dressing

Low-Amine Pumpkin Apple Salad and Meat Dressing / Sauce (photo)

Low-Amine Pumpkin Apple Dressing.

This slightly sweet dressing is slightly reminiscent of pumpkin pie and has a lightly tangy kick to it. It goes well on salads as well as being used as a sauce for meats such as chicken.

1/2 Fiji apple

1/2 C water

1/2 C organic pumpkin puree

dash clove powder

1/8 tsp cinnamon

1/8 tsp salt

2 tsp sugar

3/4 tsp ascorbic acid

1 tsp rubbed sage

2 Tbsp safflower oil

  • In a food processor, puree apple.
  • Add all other ingredients and puree until very smooth.
Very Low Amine: apple, water, ascorbic acid, sage
Low Amine: sugar, safflower oil
High Amine: pumpkin, clove (high in histamines), cinnamon (high in histamines)

Pumpkin Cornbread (vegan, gluten-free, low-amine)

Pumpkin Cornbread (Vegan, Gluten-Free & Low-Amine) photo

Pumpkin Cornbread (Vegan, Gluten-Free & Low-Amine)

Cornbread is delicious, but even more delicious when you make it a marvelously Fall dish, like this pumpkin cornbread. With the pumpkin and applesauce you don’t miss the egg or butter one bit. In addition to being very allergy friendly, as it is vegan, low-amine, and gluten-free, this pumpkin cornbread is moist, slightly sweet, and absolutely fabulous.

1 C gluten-free all-purpose flour

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1 tsp ground nutmeg

1/3 C brown sugar

1 C cornmeal

1 C applesauce

1 C pumpkin puree (or equivalent cooked sweet potato, steamed, skinned, and mashed)

1/4 C safflower oil

1 Tbsp molasses

  • Preheat the oven to 400 degrees Fahrenheit and grease an 8″ baking dish. I used a pie pan.
  • In a medium bowl, whisk together the gluten-free flour, spices, baking powder, brown sugar, salt, and cornmeal.
  • In a small bowl, mix the applesauce, pumpkin (or sweet potato), oil, and molasses.
  • Stir the wet mix into the dry mix until just combined. Pour batter into the pan and smooth out the top of the pumpkin cornbread batter as much as you can.
  • Bake 30-40 minutes (less if regular flour, more if gluten-free flour), or until a toothpick inserted in the center of the pumpkin cornbread comes out clean. Serve warm.


Very Low Amine: gluten-free all-purpose flour, baking powder, salt, cornmeal

Low Amine: brown sugar, applesauce, safflower oil, molasses

High Amine: cinnamon, nutmeg, pumpkin puree


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