Recipe - Carob Cinnamon Cake

1 Stick margerine
Three fourths cup Sucanat (or regular brown
sugar)
1 "egg" (egg replacer)
1 One half teaspoon Vanilla
One half teaspoon Salt
1 cup Whole wheat flour
Three fourths teaspoon Baking powder
1 One half cup Rolled oats
Three fourths cup Dairy free carob chips
Three fourths cup Chopped walnuts
One fourth cup Rice milk or soy milk (just
enough to make the dough
stick together; try not to
use too much)

Preheat oven to 375. In a bowl, mix up the margerine, sugar, egg replacer,
vanilla, salt, flour, and rolled oats. When well mixed, add the milk, chips
and walnuts and mix again. On a wellgreased cookie sheet, place small
patties of cookie dough. You will have to mold them and press them down.
They do not spread well, so don't make them overly thick. Cook the first
batch for 12 minutes, and the second one for 10.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini