Unsweetened Cocoa Powder             - 320 g
Brewer's Yeast                                 - 250 g
Rice Bran                                         - 120 g
Psyllium                                           - 120 g
Roasted/Coarse Chopped Almonds     -   70 g
Whole Wheat Flour                            -  60 g
Whey Protein Powder (LEF)              -  40 g
Baking Powder (Potassium)               -  12 g

Wet Ingredients (For Blender)

Nonfat Milk                                    - 720 g
Egg Whites                                     - 200 g
Papaya (peeled)                              - 400 g
Canned Pumpkin                            - 160 g
Endive                                           - 150 g
2 Whole Eggs                                 - 100 g
Canola Oil                                     -   40 g
Almond Extract                              -   20 g
Vanilla Extract                                -  10 g
Sea Salt                                          -   6 g
Stevia                                             - 12 g
Magnesium/Potassium Caps             - 10     (Dump Powder - No Capsuels)
Zinc (Grind in Coffee Grinder)          -  4
Guar Gum                                      -   6 g
1) PreHeat Oven to 325 degrees
2) Thouroughly Mix Dry Ingreedients in Staniless
      Steel Bowl and Set Aside Do Not Add To Dry Ingredients!
3) Mix Wet Ingreedients in Blender (Watch for overflow!)
4) Lightly Spray two 9 x 13 Nonstick Baking Pans With
     Canola Oil and Wipe any Excess With Paper Towel
5) Thoroughly mix Wet and Dry Ingredients in Stainless
     Steel Bowl.
6) Bake for 30 Minutes swapping Top and Bottom Locations
     Half Way Through Bake.  Do Not use toothpick test for
     Doneness - it will come out too Dry.