Reprinted from The Blood Type Diet Website (www.dadamo.com)

Swedish Soft Gingerbread Cake/Muffins
Contributed by: BalletomaneAdded: Dec 19, 2010 at 03:22 AM


Description:

Known as 'Mjuk Pepparkakor' in Swedish, this is a classic Christmas cake made with spices that are commonly used in the traditional Swedish gingerbread cookies (pepparkakor)--a soft variant from the crispy version and much less time consuming to make.

Best Used By Blood Types:
  • Type A (3 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (1 beneficials)
  • Type O Non Secretor (1 beneficials)
Category:
  • Baked Good
Ingredients:
  • Butter or ghee (100g)
  • 2 eggs
  • 2 dl palm sugar
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons ground cloves
  • 1.5 teaspoons cinnamon [or use a BTD compliant substitute]
  • 1 teaspoon baking soda
  • 1.5 dl thick rice milk
  • 1 Tablespoon arrowroot flour
  • 3 dl of compliant flour, sifted (e.g. 1 dl of brown rice flour, 1 dl of quinoa flour, 1 dl amaranth flour
    Comments:
    1 dl = 10 ml = ~3.3 U.S. fluid oz/0.4 cup. If this conversion is too cumbersome, just use a similar measurement with the right proportions
How to make it:
  1. Melt the butter/ghee and let it cool.
  2. Prepare a baking pan/angel cake form or about a dozen medium muffin cups.
  3. Whip the eggs and palm sugar together.
  4. Add the spices (ginger, cloves and cinnamon), baking soda, arrowroot flour and pour in the rice milk.
  5. Add all the flour and the butter/ghee.
  6. Mix all ingredients together.
  7. Pour the batter into the baking pans or muffin cups.
  8. For a whole cake, bake at 175C (350F) for about 45 minutes.
  9. Don't overcook.
  10. Check with a toothpick.
  11. For muffins, bake at 200C (400F) for about 20 minutes.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Milk1 N N B B B B N N
Egg (chicken)2 N N N B N N N N
Quinoa  N N N N N N N N
Arrowroot  N N N N N N N N
Ghee (Clarified Butter)2 N N N B N B N N
Rice Cake/Flour1 ,2 ,3 B N B B B B N N
Cardamom  N N N N N N N N
Ginger2 B B N B B B B B
Baking Soda  N N N N N N N N


BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Cinnamon2 N N N N A A N A

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Butter2 A A A A N N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Amaranth- B B B B A N N N

[1] This recipe uses ingredients which may be genetically modified .
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Dec 19, 2010 at 12:04 AM By: Lola