Blood Type Diet Recipe
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|Contributed by: from Chanur blog||Added: Mar 08, 2008 at 08:42 AM|
Best Used By Blood Types:
- Type A (1 beneficials)
- Type AB (1 beneficials)
- Type AB Non Secretor (4 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (3 beneficials)
- 3 cups white unbleached spelt flour
- 1 Tablespoon (15ml) aluminum free baking powder [baking powder recipes]
- ½ teaspoon (2.5ml) kosher sea salt
- 2 teaspoons (10ml) Korintje cassia cinnamon (any cinnamon you like will work fine) [omit if avoid for your type]
- 1½ teaspoons (7.5ml) nutmeg [omit if avoid for your type]
- ½ teaspoons (2.5ml) each: cloves and ginger
- 2/3 - ¾ cup clarified butter at room temperature
- 2 cups sugar [or other BTD compliant sweetener]
- 2 whole large chicken eggs, beaten
- 1¼ cups (300ml) fresh goat milk
- 2 teaspoons (10ml) vanilla extract
How to make it:
- Measure out your spelt flour and sift it or pass it through a strainer into a medium bowl to be sure there aren’t any lumps.
- Add the baking powder, salt, and spices to the flour. Mix them all together with a whisk.
- In a large mixing bowl, combine the clarified butter and sugar.
- Add the eggs to the butter and sugar and mix it up again.
- In another bowl combine the goat milk and vanilla.
- Add about 1/3 of the flour mixture to the butter/sugar/eggs. Mix it up. Add about 1/2 of the milk/vanilla. Mix it up. Keep doing this until all of the ingredients for the cake are in one bowl and well combined.
- Divide the batter between two 9” cake pans whose bottoms have been lined with parchment or waxed paper.
- Pick up a filled cake pan and drop it about 3” from the top of your work table so that it hits hard enough to force any trapped air bubbles to the surface, but not so hard that it spills or slops the batter out of the pan. You do not have to do this part, but if you don’t, you may have a holey cake - tasty, but possibly holey.
- Bake the cakes at 350*F for about 45 minutes.
- When they are finished baking, the cakes will pull away from the sides of the pans and be springy when you touch them.
- Cool the cakes in the pans on a rack for about 10 minutes. Then, loosen the edges, and turn them out of their pans onto a rack. Peel the paper off, gently flip them right side up, and cool them completely.
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.
|Name||Notes||A Sec||A Non||ABSec||ABNon||B Sec||B Non||O Sec||O Non|
|Nutmeg|| 1 || N|| N|| N|| N|| N|| N|| A|| N|
|Cinnamon|| 1 || N|| N|| N|| N|| A|| A|| N|| A|
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients that contain gluten.
 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 Jan 06, 2009 at 03:30 PM By: Rodney