I made a yummy snack cake this morning using the recipe on the back of the carob powder. I substituted Bob's Redmill GF flour and a tsp. of Xanthan gum for the flour, almond milk with vanilla for the water and the vanilla, and I used 1/2 cup agave syrup instead of 3/4 cup sugar. It is a tasty treat. I tried canned frosting I found in the gluten free section and I like that too.
