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In creating this recipe, we were looking for a tasty egg-free cake bar that would be high protein and have a great texture. Made with carob, they are more cake-like.
Bake these in a greased or heavily Pamm'ed biscuit pan- 7x12.
|1||C||Shredded Carrot (finely grated, raw)|
|1/2 pkg||(6 oz)||Tofu blended with 1/2 C water|
|1/2||C||Brown sugar --- we skipped both these sugars and substituted 1/2 cup granulated Sucanat/fructose for both sugars|
|2||C||Flour OR 1 3/4 C Spelt + 1/2C Protein Pwdr.|
|1/3||C||Cocoa or carob|