I generally get raw pumpkin seeds and roast them myself. I find the pre-roasted ones are loaded with salt and mixed with unhealthy oils, so best to roast raw ones yourself.
Line a baking pan with parchment paper and spread out 250g of the pumpkin seeds in an even layer. Bake for 20 min at 350 F.
Remove pumpkin seeds from oven and set aside to cool down. The pumpkin seeds should now be a nice golden brown and you should hear some crackling as it cools down.
Add 200g almond flour to large mixing bowl. I generally use Anthony's brand (available at the Low Carb Grocery store) or the Kirkland brand from Costco.
Add 150g flax seed meal to mixing bowl. I recommend the golden flax seed to the brown flax seed. Also make sure it is the grounded version and not the whole seed. Available at Whole Foods.
Add 150g hemp hearts to mixing bowl. I generally get the large 2.27 kg bag from Whole Foods when it goes on sale (they have an organic version that costs a bit more). Regular version also available at Costco.
- 150 g unsweetened shredded coconut
Add 150g of unsweetened shredded coconut to mixing bowl. Available from Loblaws and Whole Foods.
- 70 g Swerve sweetener granular
Add 70g of Swerve sweetener to mixing bowl. Available from Whole Foods. Note that 70g will result in a bar that is not overly sweet. Adjust to your taste.
Add 50g hazelnut meal to mixing bowl. I get this from Whole Foods. If you don't have it, just add extra 50g almond flour instead.
- 40 g unsweetened cocoa powder
Add 40g unsweetened cocoa powder. Available at Costco and Whole Foods.
Add 35g sesame seeds. Can use either white or black sesame seeds. Available at Whole Foods and Health Food stores.
Add 35g whole chia seeds. Available at Costco and Whole Foods.
Add 30g ground Cinnamon powder. Available at Costco.
- 30 g psyllium husk powder
Add 30g psyllium husk powder. Available at Loblaws.
Add 30g whole psyllium husks. Available at Whole Foods and most Nutrition Health stores.
Add 25g sprouted chia seed powder. Available at Whole Foods and most Health Foods stores.
Thoroughly mix all ingredients.
Add cooled pumpkin seeds to rest of ingredients and mix thoroughly.
For the egg whites, I generally use the Kirkland brand available in packs of 4 from Costco. Given the amount of egg whites needed for the recipe, separating them manually from whole eggs would be too time consuming (and that's a lot of egg yolks to make mayonnaise from)! Just use the boxed egg whites.
Add 500g of liquid egg whites to mixture to start. Set aside remaining 50g and add in next step (if needed).
Thoroughly mix all ingredients until a nice thick dough is established. If the mixture seems a little dry and isn't holding together, then add a bit more egg white (up to another 50 g).
Place mixture on a baking pan lined with parchment paper.
Form the dough into a rectangular shape approximately 9 x 13 inches and 3/4 inch thick.
Bake in the oven for 15 min at 350 F. Note, do not overbake as it will dry out quickly!
Remove from oven and place on a cutting board.
While it is still hot, use a butter knife to cut into 4 rows by 8 columns to get a total of 32 pieces.
Place on a cooling rack.
Pack the bars into Ziploc bags.
Optionally freeze the bars. I find the bars stay fresh for about a week, so I freeze any portions beyond that. They freeze well with no noticeable difference in taste or texture.