Reprinted from The Blood Type Diet Website (www.dadamo.com) Ginger, Carob or Chocolate Cake Description: This also came from Wheat-free, Milk-free, Egg-free cooking.I have adjusted it a bit. The other possible changes I've suggested haven't been tested. Ingredients: 25 grams soy flour [or spelt] 50 grams sugar (as unrefined as possible or try stevia, honey, agave or maple syrup) 1 1/2 teaspoons dried pectin (an unknown, but is vital to get the cake a good texture) 2 heaped teaspoons dried ginger (or 25g carob powder or cocoa) 100 grams ground brown rice 20 grams yellow split pea flour (this is an unknown, chestnut flour might do the same thing) 25 grams ground almonds (or other nuts) 2 teaspoons cream of tartar 1 teaspoon baking soda 150 ml pineapple juice (If you replace the sugar with honey or maple syrup, might need to reduce this a little.) 1 apple peeled, quartered, cored & finely grated 2 Tablespoons canola oil (B's melted butter should do it) How to make it: Mix everything together well. Grease well or line a tin 7 1/4 x 3 1/2 x 2 1/4 inches. Bake for 45-50 minutes at 200C (350F?) Store in a sealed plastic bag in the fridge. Only keeps well for 2-3 days, but can be frozen.