LEMON GINGER WALNUT BREAD

This weekend I wanted to make lemon ginger muffins, but was out of muffin cup liners & was too lazy to make parchment paper liners.  Instead, I converted a lemon tea cake recipe from The How-To Book of Healthy Cooking into lemon-ginger-walnut bread.  It was really good!  I used spelt* & oat flour instead of all purpose flour & whole wheat flour.  I also did not make a sweet glaze to top this bread.  After the bread recipe, there is a glaze recipe should you choose to make glaze.

*Haven't heard of Spelt?  See the end of this post for a description of the grain.

INGREDIENTS

1 cup	White spelt flour (all purpose flour is okay if you aren't avoiding it)
½ cup	Oat flour (grind old-fashioned rolled oats if you don’t have flour)
2 Tbsp	Brown sugar
½ tsp	Salt
½ tsp	Baking soda
2 tsp	Baking powder
2 tsp	Ground flaxseed
1/3 cup	Ginger, pureed or finely minced after simmered in simple syrup for an hour (I used the food processor).  See this post to learn how to candy ginger by making ginger syrup.
¼ cup	Milk (or plain yogurt)
2	Eggs
1 tsp	Vanilla extract
2 Tbsp	Honey
1	Lemon, juiced & zested
¼ cup	Walnuts, coarsely chopped

PREPARATION

1.  Preheat the oven to 350 degrees F, & grease a bread pan.  I used a slightly larger one (9 x 5 in) than the original recipe suggests (8.5 x 4.5 in) & my bread came out fine.

2.  In a large bowl, combine all of the dry ingredients except the walnuts.

3.  In another bowl, beat the eggs with the vanilla extract.  Mix in the milk, walnuts, honey, lemon juice, lemon zest, & ginger puree.

4.  Add the flour to the wet mixture; beat until it is just combined.

5.  Pour the batter into the bread pan.

6.  Cook for 30 min or until a toothpick comes out clean/dry after being inserted into the loaf.

7.  I cooled my bread in the pan, but the original recipe recommends removing the loaf from the bread pan to cool.

LEMON GLAZE

2 tsp	Lemon zest
3 tsp	Lemon juice
1 Tbsp	Honey

PREPARATION

1.  In a small saucepan, heat the ingredients until the honey is warm & the lemon zest is soft.

2.  Poke holes in the cooked bread while it’s warm. 

3.  Brush the glaze on top of the bread until the glaze is used up.

YOU DON’T HAVE A ZESTER OR JUICER? 

See this post for substitution ideas

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Tangerine Bread with Cranberries & Pecans

WHAT IS SPELT?

Spelt is a relative of wheat.  If you have eaten Ezekiel sprouted breads, you have consumed spelt.  People who are sensitive to gluten may be able to eat spelt without trouble, as spelt has a lower gluten content than it's modern relative (this doesn't apply for people with Celiac Disease).  Spelt is available as a whole berry, pasta, bread, baked goods, whole spelt flour, & white spelt flour.  If you make bread with spelt flour, you can substitute it for all-purpose flour.  Spelt does not require very much kneading.   If you can't find spelt at your grocery store, you may be able to find it at a natural foods market.

LEARN MORE ABOUT SPELT

See this article about spelt from the world's healthiest foods database &

Wikipedia's article about spelt to learn more about it.

Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."
ginger walnut bread gingerbread lemon walnut bread lemon bread tea cake quick bre
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