2/3 cup whole wheat flour

1/2 cup carob powder

1 Tbsp powdered coffee (substitute Roma or Postum)

1/3 cup Sucanat or brown sugar

1 Tbsp Ener-G baking powder or 1 1/2 tsp Rumford baking powder

2/3 cup soy or nut milk

1 cup chopped walnuts

1/2 tsp salt

1 tsp vanilla extract

1/3 cup honey

Preheat oven to 400. Prepare 8 x 8-inch pan with non stick spray. Measure dry ingredients into one bowl and wet ingredients into another. When oven is hot, mix together dry and wet ingredients. Stir quickly, being careful not to stir out bubbles. (Ener-G baking powder is moisture acitvated, while Rumford is heat activated). Place in oven immediately. Bake at 400 for 5 minutes, then reduce heat to 350 and continue baking for 25 minutes. Cool and top with Carob Fudge Sauce