Reprinted from The Blood Type Diet Website (

Parsnip cherry bread
Contributed by: Deborah Hayes blog 04/05/2005Added: 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. :)

  • 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.
How to make it:
  1. Place all ingredients except raisins in bread machine. Switch it on.
  2. At the beep, add the raisins.