Best Sun Bars Recipes

SUN BARS

Steps:

• Place the sunflower seeds and walnuts in a food processor and grind until homogeneous; set aside.
• Chop the dates into pieces your blender can handle.
• In a blender place honey, apple juice, cinnamon, vanilla and chopped dates. Blend until a smooth texture is reached.
• In a large mixing bowl combine raisins, and nut mix. Then stir in the date mixture (you may have to use your hands).
• When the dough is completely mixed, you can either roll in balls and freeze for later (tastes like cookie dough), or you can shape dough into 2 inch balls, roll in coconut and place on dehydrator sheets. Dry in dehydrator for for 8-10 hours at 125 -130°F.
• Another option is to take two 9 x 13-inch glass baking pan and sprinkle 1/2 cup coconut in each pan. Press 1/2 of the dough in each pan, top with remaining coconut and bake in a oven for 2 hours at 150- 200°F.
• If you use an oven, you need to keep an eye on the bars during the last 30 minutes so they don't burn.

SUN OVEN ALMOND APRICOT BARS

Steps:

• Set Sun Oven out to preheat Blend together flour, sugar, and salt in a food processor, then add butter and blend until dough begins to form. Transfer to a bowl and knead in oats and almonds until combined. Reserve 3/4 cup dough, then press remainder evenly into the bottom of two buttered 7- by 9- inch metal baking pans* and spread jam over it. Crumble reserved dough evenly over jam, then sprinkle with remaining 3/4 cup almonds. Bake in preheated Sun Oven approx. 40 minutes. If you are baking both pans at once, the top one will bake slightly faster. Cool completely in pans on a rack. Loosen from sides of pans with a knife, then lift out in one piece and transfer to a cutting board. Cut into 24 bars. *pans can also be lined with parchment paper instead of buttering them.

SUN OVEN MAPLE-GLAZED BARS

Steps:

• Set Global Sun Oven out to preheat. Line two 9 x 6-inch baking pans with parchment paper allowing it to extend over the rim of the pan by 2 inches. In a medium bowl, whisk together the flours, pumpkin pie Êspice, baking soda, and salt; set aside. Using a wooden spoon, combine the applesauce, brown sugar, and oil in a large bowl until well blended. Add the flour mixture to the applesauce mixture and stir just until blended. Stir in the raisins. Spread the batter evenly into the two pans. Cross stack the pans in the Sun Oven and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. In a small bowl, stir together the confectioners' sugar and the maple syrup until smooth. Using a pastry brush, brush syrup mixture over bars; let cool completely. Lift from pans using the parchment paper as handles.

SUN MAID BREAKFAST BARS

Steps:

• Heat oven to 350 degrees. Grease an 8 inch square pan. Combine flour, wheat germ, sugar, baking powder and cinnamon. Stir in margarine, honey, egg and vanilla mix well. Stir in raisins and walnuts. Press mixture firmly into greased pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.

SUN BARS

Steps:

• 1. Place the sunflower seeds and walnuts in a food processor and grind until homogeneous; set aside. 2. Chop the dates into pieces your blender can handle. 3. In a blender place honey, apple juice, cinnamon, vanilla and chopped dates. Blend until a smooth texture is reached. 4. In a large mixing bowl combine raisins, and nut mix. Then stir in the date mixture (you may have to use your hands). 5. When the dough is completely mixed, you can either roll in balls and freeze for later (tastes like cookie dough), or you can shape dough into 2 inch balls, roll in coconut and place on dehydrator sheets. Dry in dehydrator for for 8-10 hours at 125 -130°F. 6. Another option is to take two 9 x 13-inch glass baking pan and sprinkle 1/2 cup coconut in each pan. Press 1/2 of the dough in each pan, top with remaining coconut and bake in a oven for 2 hours at 150- 200°F. 7. If you use an oven, you need to keep an eye on the bars during the last 30 minutes so they don't burn.