2 tablespoons lemon juice

1 ½ cups soymilk

2 cups unbleached all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 cups cocoa powder

½ teaspoons salt

3 cups Wholesome Sweeteners Organic SUCANAT

1 ¾ cups prune puree (recipe below)

1 package (10.5oz) silken lite tofu (firm or extra-firm)

1 tablespoon vanilla extract

Preheat oven to 350 degrees F.  Oil spray a 9 x 13-inch baking pan.  Add lemon juice to soymilk.  Set aside.  In a large bowl, stir together the next 6 ingredients.  Set aside.  In a food processor or mixing bowl, blend the tofu until smooth.  Add prune puree and blend.  Add one cup of the soy buttermilk and vanilla extract; blend.  Add the tofu mixture to the dry ingredients, alternately with the reserved ½ cup of soy buttermilk mixing thoroughly.  Fold in chopped walnuts.  Pour batter into prepared pan.  Bake 40 to 45 minutes.

To make the prune puree, place 2 cups of pitted prunes, ¾ cup water and 4 teaspoons of vanilla extract in a food processor or blender.  Blend until smooth.  Refrigerate in a covered container for up to 2 weeks.

Nutritional per 3-inch brownie:  141 calories, 1.8g fat, 30g carbohydrate, 168mg sodium and 41.7mg calcium