Baked Goods & Desserts

Measure flour mixture, 3/4 cup sugar, salt and xanthan gum and set aside.

Beat egg whites with cream of tartar and vanilla until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. By hand, fold in the flour mixture.

Pour the stiff batter into an ungreased 10-inch tube pan. Gently cut through the batter with a knife to break air bubbles. Bake at 350 degrees F for 35 to 40 minutes. Invert immediately or let cool on a rack. (As is cools, it will stiffen like a wheat-flour cake.)

Frost when cool, or top with sliced strawberries, lemon sauce or topping of your choice. You also can slice and wrap each piece with plastic wrap and freeze.

Gluten-Free Flour Mix

Combine 2 cups white rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour.

For the Apple Filling and Topping:

For the cake:

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving.

Yield: 12 to 14 servings

Preheat oven to 350°F. Grease lightly 13×9″ pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.

Preheat oven to 400°F. Butter 9″ springform pan (I just use a round cake pan). In med. bowl combine pecans, 1/2 teaspoon stevia and the nut butter. With hands, press pecan misture into bottom and 1″ up sides of pan. Bake until golden, about 10 minutes. Cool completely.

In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.

Do not double this recipe!

Mix dry ingredients well, then and add 4 eggs (I plan to use small eggs, or maybe one less egg), oil and milk; stir well in a large bowl. (You may want to add a little more flour if dough seems very soft.)

Spray a 20-inch long piece of wax paper with Pam. Scoop dough onto wax paper and with wet or oiled hands spread dough into a 10 x 14-inch rectangle. Drizzle melted butter over all and sprinkle generously with cinnamon/ sugar.

Lift long side of wax paper and dough will start to roll over (yes, this really works IF you spray the wax paper with Pam). Continue to roll up and slice into 12 pieces (or scoop with large tablespoon). I bake these in the large size muffin tins. Bake at 375 degrees F for 18 minutes.

Cream nut butter and stevia. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and baking soda. Add chips, candy and nuts. Roll into balls and place 2″ apart on a cookie sheet. Bake for six minutes at 375°F. Makes 112 cookies, but recipe can be halved.

*blended oatmeal: measure and blend in a blender to a fine powder

This is a wheat-free recipe. It is NOT a gluten-free recipe.

Source: Cook Right 4 Your Blood Type by Dr. Peter J. D’Adamo with Catherine Whitney

Combine water, sugar and yeast in a large mixing bowl. Stir until dissolved and let set 10 minutes.

Add 4 cups white spelt flour and salt. Mix well with a dough hook attachment on a mixing machine or with a wooden spoon. When the dough is well mixed and still sticky, turn it onto a well-floured surface. Begin to knead by hand, adding in more whole grain spelt flour as needed. (you can use white spelt also) Knead 10 minutes, or until dough is smooth and elastic. Put the dough in an oiled bowl, turn once to cover with oil, and cover with a clean towel. Place in a warm spot in your kitchen and let rise for 2 hours. The back of the stove with a pilot light is ideal. Near a radiator or a warm stove is also good.

When the dough has doubled in size, punch down and divide in half. Roll into baguettes by folding the dough into itself, then rolling it with your hands from the middle outward. Place in French-bread pans, or place on a baking sheet dusted with cornmeal or rice flour. Brush each loaf with beaten egg, cut 3 diagonal gashes about 1/4 inch deep, and let rise a second time, about 30 minutes.

Preheat oven to 375 degrees F and bake loaves 30 to 35 minutes. Bread should sound hollow when tapped on the underside.

Yields 2 loaves.

NOTE: To double this recipe, you may find that it only takes 7 1/2 to 8 cups of flour.