1 1/4 c. sifted flour
1/2 c. vegetable oil
1 1/2 c. sugar
3 eggs or equivalent egg substitute
1 1/2 tsp. baking powder
2 oz. or 3/4 c. cocoa, unsweetened
2 tbsp. brewed coffee
3/4 c. rolled oats
1/4 c. ground almonds or walnuts
2 tbsp. vegetable oil
1 tsp. almond extract

Mix flour, oil, sugar, eggs and baking powder. Set aside one half of batter in a separate bowl. To remaining one half batter, mix in cocoa and coffee. Spread in baking pan coated with polyunsaturated vegetable spray.

To the reserved batter, add oats, nuts, vegetable oil and almond extract. Using a spoon, dot over top of cocoa batter already in pan. Spread mixture evenly and carefully. Bake 30 to 35 minutes or until done. Cool and cut into squares.

24 servings. Pan size: 12x8x2 1/2 or 13x9x2.