2-1/4c whole wheat pastry flour
 6 tablespoon carob powder
1/2 teaspoon baking soda
1/2 c mixed raisins and nuts, chopped
2/3c oil
1-1/4 c sweetener
2 teaspoons vanilla
1-1/2 tablespoons soy powder and 3 tablespoons water

Preheat oven to 400¹F.  Oil a cookie sheet.  
Combine all the dry ingredients in a large bowl.  
Mix together all the liquid ingredients in another large bowl; 
add the dry mixture, 1/3 at a time, mixing well.
  Drop the batter by the tablespoonful onto the cookie sheet, 
allowing 1/2" between cookies.  Bake for 8-10 minutes.

             1/2c oil                       1/2 teaspoon sea salt
                 1c date sugar                  1/2  teaspoon baking soda
           1/2 c sweetener                1 teaspoon cinnamon
      1-1/2c unsweetened applesauce (stewed apples)
           2c whole wheat pastry flour    1/4 teaspoon ginger
           1/2 teaspoon allspice          1/8 teaspoon nutmeg

Mix oil and sweetener well; add applesauce, and mix the dry ingredients in.  
Beat until smooth.  Pour into an oiled and floured 8-inched cake pan, 
and bake at 350¹F for 45 minutes.

3c frozen orange juice             1/4c orange juice
1/4c wheatgrass juice                1 slice lemon

  Using a pestle, crush frozen orange juice.  
Place into 2 large glasses.  
Add the wheat grass juice and the orange juice.  
Top with lemon slice.

1 banana
1 cup strawberries
1-2 cups of soy milk

Blend
ice is optional

150g carob powder
75g desiccated coconut
75g soya flour
50g rolled oat flakes
50g whole wheat flour
225g raisins
1tablsp powdered cinnamon
100g margarine cut into small pieces
3 tablsp oil
300ml apple or grape juice
FILLING :  2 tablsp carob powder
2 tahini
1 honey

  Preheat the oven 325F and line an 8 inch tin with grease proof paper.
  Mix together the dry ingredients and mix into the margarine and oil until smooth.
  Stir in the fruit juice and spoon the mixture into the prepared cake tin.  
Cover with foil.  Bake for 50-60 
minutes or until a skewer inserted into the center comes out clean.  
This cake does not rise.  Cool for 10 minutes and turn out.
  Mix the carob powder and tahini with a little water to a paste.  
Add the honey and more water until the filling has a spreading consistency.  
  Split the cake and spread the filling thinly over the centre and on the top.  
Sandwich together again.

Variation (filling):  
  Mix together 2tbsp tahini, 2 tbsp apple juice concentrate and 1-2 tsp carob powder.  
Leave to stand for 30-60 minutes.  
This has a glossy look and makes a very good icing.  
It can also be used in sandwiches.

Peanut Butter Crisy Treats

 7 cups (organic, vegan) Rice Crispy Cereal
 2 cups (organic) brown rice syrup
2 cups (organic) peanut butter
1 teaspoon vanilla
· (optional) ½ cup chocolate chips, dried cranberries or cherries

1. Melt syrup, vanilla and peanut butter over low heat and stir constantly
2. When mixture is hot and liquid, turn off heat.
3. Stir in all other ingredients. Stir well., if it is not stick enough, add more brown rice syrup
4. Pour into baking sheet (or board) and let cool for 10 - 15 minutes.