|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Parsnip cherry bread|
|Contributed by: Deborah Hayes blog 04/05/2005||Added: Feb 14, 2008 at 06:00 PM|
It has a sweet and 'spicy' kick to it! Both kids said thumbs up! I am just excited because my five year old has never eaten parsnips before. Before I share the recipe, I must admit: my bread keeps falling. It starts to rise half way through and then always plummets before it's done. Whether it is a noisy kitchen or it is too much moisture, I don't know. But if my kids like the taste, then by golly, it is a success story. :)
How to make it:
- 1 egg plus enough water to equal 1 cup
- 4 teaspoons of canola oil [or BTD compliant substitute]
- 1 large parsnip, peeled and diced with a food blender
- 4 teaspoons of brown sugar [or BTD compliant substitute]
- 1 teaspoon of sea salt
- 2-1/4 cups of whole grain spelt (give or take)
- 1/3 cup of cherries
- 1 package of very active dry yeast
- 1/3 cup of raisins.
- Place all ingredients except raisins in bread machine. Switch it on.
- At the beep, add the raisins.