1/2 c Safflower oil
1 tb Vanilla
1 c Date sugar or packed brown
-sugar
1 Egg
2 Egg whites
1 c All-purpose flour
1/2 c Roasted carob powder
1 ts Ground cinnamon
1 ts Freshly grated nutmeg
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Low-fat buttermilk

Combine oil, vanilla, date sugar and egg in small roll. In another
stadium, beat egg whites until soft peaks mannequin. Set by. In third
trough, sift together flour, carob pulverize, cinnamon, nutmeg, baking
powder and baking tonic. Preheat oven to 350 degrees. Fold dry
ingredients into wet ingredients alternately with buttermilk. Fold in
egg whites. Spoon into lightly oiled 8-inch square baking pan. Bake
25 to 30 minutes or until wood pick inserted in center comes out
houseclean. Let cool on wire rack completely before slicing. Sheeny: 12
servings.
Yields
12 servings