Chocolate Cake/Muffin/Bar Substitute

Preheat oven to 325 degrees. Put dry ingredients in a medium bowl. Mix oil and eggs in separate bowl. Melt the peanut butter and drizzle over dry ingredients. Add oil and eggs and stir with a fork until blended. Add water a couple tablespoons at a time and fold with rubber spatula until you have a smooth but thick pasty consistency. Pour into either a loaf pan or muffin tins and bake for approx 15 minutes. **Important: The amount of water can vary for a number of reasons...humidity in your area, consistency of your soy powder, etc. If you need more water or less water, it doesn't matter as long as you get the results you want.

For variations, try adding some walnuts, almond extract or melt a combination of peanut butter and cream cheese for icing!! Or drizzle some Howard's Pancake Syrup on top (It's made with no sugar!) Just don't go crazy with the carbs. You can add more sweetener if you like, I don't like really sweet tasting things, I like a stronger cocoa taste. Total carb count for this recipe is 20 grams. Cut up into 4 bars and you have a 5 carb snack or breakfast substitute that has LOTS