Blood Type Diet Recipe
Click Here For A Complete Or Abbreviated Printer Friendly Version
Share this recipe on Facebook
|Contributed by: Poly||From the Recipe Archives|
Nice soft bagels suitable for sandwiches etcetera. Can be made into 12 rolls. Let them rise for 20 minutes and bake like bagels.This recipe is modified from a recipe by the Danish Diabetes Association. (Please excuse possible language-blunders...!)
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (1 beneficials)
- Type AB (3 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B (4 beneficials)
- Type B Non Secretor (3 beneficials)
- Type O (1 beneficials)
- 1 cup milk (soy, rice, goat or cows)
- 1 packet of yeast
- 1 egg
- 1 Tablespoon olive oil
- 1 teaspoon sugar [or BTD compliant sweetener]
- 1 teaspoon salt
- 2 cups whole spelt flour
- 2 cups white spelt flour
- 1 Tablespoon sea salt [for boiling bagels]
- 1 egg, beaten [for glazing bagels]
How to make it:
- Heat the milk until hand-warm and dissolve the yeast into it.
- Pour into mixing bowl.
- Add the remaining ingredients but hold back some of the white flour for later.
- Mix thoroughly by hand or machine.
- Set dough to rise on a warm location for 45 minutes.
- Preheat oven to 400 degrees F.
- Sprinkle the kitchen counter with some of the remaining white flour and knead the dough thoroughly on it.
- Divide into 12 parts.
- Roll each part into a 'sausage'.
- Form into rings.
- Bring water to a boil, add salt and cook the bagels for 2 minutes each.
- Place on baking plate (greased or with baking sheet) and glaze the bagels with the whisked egg.
- Bake 17 to 18 minutes or until nicely browned.
Blood Type Diet Analysis:
Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which are high in phytates.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
There are several cookbooks based on the Blood Type Diet that are available in print:
- Revised Oct 09, 2007 at 05:45 PM By: Drea