Reprinted from The Blood Type Diet Website (www.dadamo.com) Carrot and Banana Loaf Description: Moist Carrot Loaf good enough for cake! Ingredients: 425 milliliters rye flour [or spelt flour] 250 milliliters sugar or 230 ml fructose 250 milliliters carrots, grated (optionally beet root) 250 milliliters banana puree 200 milliliters canola oil [or olive oil] 3 medium eggs 10 milliliters allspice 7 milliliters baking soda 4 milliliters cream of tartar 100 grams walnuts, chopped How to make it: Beat sugar, oil and eggs till light yellow and fluffy. Add the banana puree, carrots and nuts to the mixture and stir thoroughly. Sift together dry ingredients and add to previous mixture. Stir to produce a drop batter. Spoon the mixture into 2 medium small greased bread tins and smooth. Bake at 180 degree Celsius for 20 minutes. Reduce heat to 160 degrees Celsius and bake for a further 15 to 20 minutes. Test with a skewer. Cool on a wire cooling tray. If served as cake, dust with granulated sweetener after cooled. For variation, replace carrot with beet root.