Carob Sheet Cake

3 tsp salt

3 c carob powder

6 Tbs Roma (or other instant coffee substitute) powder

6 Tbs Ener-G baking powder

2 c date sugar

4 c whole wheat pastry flour

1 c dried pitted prunes

3 c water

3 c almond milk

1 c honey

2 Tbs vanilla

Preheat oven to 400 degrees.

Measure dry ingredients (salt, carob, Roma, baking powder, date sugar, and pastry flour) into a large bowl.

Blend 3 cups water with pitted prunes until very smooth. Pour prune puree and remaining ingredients into another large bowl. Stir thoroughly.

Quickly combine dry ingredients with wet ingredients and pour into a prepared cake pan.

Bake for 10 minutes at 400 degrees, reduce heat to 350 degrees and bake for an additional 50 minutes until completely baked. Do not cover or cake will fall. If top gets dark, you can cut it off after baking.

Remove from oven when done and let cool 10 minutes. Carefully remove from pan and finish cooling on wire rack.