1 Cup Whole Wheat Flour
1 tsp. Baking Powder
Egg Replacer To Equal 7 Eggs
1 Cup Carob Syrup
Juice From 1 Lemon
1 tsp. Grated lemon Rind


Preheat oven to 325 degrees.
Beat 3½ tsp. Egg Replacer with 3½ Tbsp. water,
the carob syrup, the lemon juice and the lemon rind.
Stir in the baking powder and flour.  Mix well.
Beat the remaining 3½ tsp. Egg Replacer
with 7 Tbsp. Water until stiff.
Carefully fold the egg replacer into the batter.
Pour the mixture into an ungreased bundt pan,
or  round pan.
Bake for 1 hour.