Ingredients: 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 seed, ground into meal in food processor; ¾ cups walnuts or pecans, coarsely chopped.
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)
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