Reprinted from The Blood Type Diet Website (

Rock Cakes


A small individual cake with firm texture and rough, rock-like appearance containing dried fruit. Popular Australian snack.

  • 1 cup spelt flour [or kamut flour]
  • 1 cup barley flour (or flour to your type)
  • 2 level teaspoons baking soda
  • 2 level teaspoons baking powder [Baking Powder Recipe Variations]
  • 90 grams reduced fat butter or margarine, cut into pieces [or 3 ounces of ghee]
  • 1/2 cup caster (superfine) sugar [or 1/4 cup agave nectar or BTD compliant sweetener]
  • 1/2 cup mixed dried fruit to your type (I use apricots, pineapple and currants), chopped up small
  • 1 Tablespoon chopped nuts to your type (optional)
  • 1/2 teaspoon ground dried ginger
  • 1 egg white
  • 1/2 cup low fat soy milk [or any BTD compliant milk]
How to make it:
  1. Preheat oven to 200 deg.C (400 deg.F).
  2. Grease 2 oven trays.
  3. Sift flours, baking soda, and baking powder together into a large bowl.
  4. Add pieces of butter/margarine, and rub in with fingertips until mixture resembles breadcrumbs.
  5. Mix in sugar, fruit, nuts, and ginger.
  6. Whisk egg white into soy milk and add to dry ingredients.
  7. Mix to a stiff dough (after initial stirring, I use my hands to mix.)
  8. Pile mixture in portions of approximately 3 level Tablespoons (2 if using Australian tablespoon), on prepared oven trays.
  9. Bake for 10-15 minutes or until golden brown.
  10. Transfer to a wire rack to cool.
  11. Before serving, rock cakes can be split and buttered if desired.