|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
A small individual cake with firm texture and rough, rock-like appearance containing dried fruit. Popular Australian snack.
How to make it:
- 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]
- Preheat oven to 200 deg.C (400 deg.F).
- Grease 2 oven trays.
- Sift flours, baking soda, and baking powder together into a large bowl.
- Add pieces of butter/margarine, and rub in with fingertips until mixture resembles breadcrumbs.
- Mix in sugar, fruit, nuts, and ginger.
- Whisk egg white into soy milk and add to dry ingredients.
- Mix to a stiff dough (after initial stirring, I use my hands to mix.)
- Pile mixture in portions of approximately 3 level Tablespoons (2 if using Australian tablespoon), on prepared oven trays.
- Bake for 10-15 minutes or until golden brown.
- Transfer to a wire rack to cool.
- Before serving, rock cakes can be split and buttered if desired.