Carob and Pumpkin Seed Bars
While pumpkin seeds have many beneficial functions in the body, they have gained popularity for being a good source of zinc- an important mineral to prostate health and fertility. Zinc is needed to produce sufficient and healthy sperm making it necessary for conception. Zinc is also one of the antioxidant minerals that is said to help disarm free radicals (cancer causing molecules) and prevent the process which allows cancerous prostate cells to multiply.
To reap the benefits of pumpkin seeds, they are best eaten raw and soaked beforehand for optimal absorption. Although roasting them really brings out their full toasty flavor, they are delicate little things and their beneficial properties become destroyed by the heating process.
Ingredients for Carob and Pumpkin Seed Bars:
2 eggs, separated
½ cup apple juice
1 tsp. vanilla extract
¼ tsp vitamin C crystals
3 ½ tbsp. carob powder (sifted)
1/8 tsp. salt
1 cup pumpkin seeds (pre-soaked if possible), ground into meal in food processor
¾ cups walnuts or pecans, coarsely chopped
Method:
Oil an 8×8 inch square pan. Cut a square of wax paper to fit bottom, lay it in place and oil it. Put egg whites in a separate bowl from yolks and set aside. Put yolks in a medium bowl and add salt, vanilla and Vitamin C crystals. Whisk a few minutes until light. Gradually add juice, then carob powder, while whisking. Using a spoon, stir in seed meal and nuts for 1 minute. Preheat oven to 350 degrees. Beat egg whites with a mixer from low to high until stiff & shiny. Spoon ¼ of whites into batter with spatula until all white is gone. Scrape batter into prepared pan and bake for 20 minutes or until top springs back when touched lightly. Use a knife to loosen the edges, and then turn out onto a cooling rack. Peel off wax paper before continuing to cool. Cut into squares when cool.
(serves 16)
