¼ cup canola oil (or soy butter)
1/3 cup honey
1/3 cup raw sugar or date sugar
1 egg (or substitute)
3 Tbsp. milk (soy or nut)
½ tsp. sea salt
1 ½ tsp. pure vanilla
1 tsp. ground coriander, optional
½ cup carob powder
1 ½ tsp. Rumford baking powder (or 1 Tbsp. EnerG®)
2/3 cup whole wheat pastry flour
1 cup chopped walnuts or pecans
Cream first three ingredients until smooth. Add next six ingredients. Beat well. Sift baking powder and flour; stir flour and nuts into mixture. Spread batter in 9″ x 9″ pan coated with non-stick spray. Bake 35-40 minutes at 350 degrees F.
Adapted from: A Good Cook … by Rosalie Hurd, B.S. and Frank J. Hurd, D.C., M.D., College Press, Collegedale, Tennessee, 2008, 624.