Reprinted from The Blood Type Diet Website (

Contributed by: RoseyAdded: Mar 01, 2008 at 08:34 PM


This is an easy soft gingerbread recipe which I got from the All Recipes website and tweaked to make compliant - and it worked. I've given the measurements in US and metric.

  • 1/2 cup or 100g butter or ghee
  • 1/3 cup or 85g agave, or 1/2 cup or 110g sugar
  • 3 1/4 cups 405g sifted amaranth flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground allspice/cinnamon/cloves
  • 1 teaspoon ground ginger
  • 3/4 cup or 180ml molasses
  • 1/4 cup or 60ml water
How to make it:
  1. Cream butter/ghee with agave/sugar in a large bowl.
  2. In a smaller bowl, sift flour with sea salt, baking soda and spices.
  3. Blend flour mixture into creamed mixture alternately with molasses and water, making sure each is completely incorporated before adding the next.
  4. Chill at least 1 hour.
  5. Preheat oven to 350F (180C).
  6. Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbread men cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
  7. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won't stay soft.
  8. Remove from sheets and cool on wire racks. Makes 10 men 6-8 inches tall.
  9. I didn't have cookie cutters so I used a water glass to cut out rounds, and I got around 70 gingerbread biscuits.