Food recipes
Sunflower Granola Bars
Sunflower Granola Bars Ingredients: oats seeds, sunflower seed kernels, dried seeds, flaxseed oil, corn, peanut, and olive raisins, seeded shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogena...
Sunflower Granola Bars
Ingredients:
oats
seeds, sunflower seed kernels, dried
seeds, flaxseed
oil, corn, peanut, and olive
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
leavening agents, baking soda
Directions:
Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl.
Set aside.
In a saucepan, combine maple syrup, peanut butter, butter, and sugar.
Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth.
Stir in the apple juice, vanilla, and baking soda, and remove from heat.
Pour into the oats mixture and stir until well combined.
Transfer the mixture into the prepared pan.
Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down.
Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan.
Remove the weight and the plastic wrap and bake for 20 minutes.
Cool to room temperature, then cover and refrigerate until firm.
Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.
Ingredients:
oats
seeds, sunflower seed kernels, dried
seeds, flaxseed
oil, corn, peanut, and olive
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
leavening agents, baking soda
Directions:
Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl.
Set aside.
In a saucepan, combine maple syrup, peanut butter, butter, and sugar.
Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth.
Stir in the apple juice, vanilla, and baking soda, and remove from heat.
Pour into the oats mixture and stir until well combined.
Transfer the mixture into the prepared pan.
Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down.
Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan.
Remove the weight and the plastic wrap and bake for 20 minutes.
Cool to room temperature, then cover and refrigerate until firm.
Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.