Sunflower Popcorn Bars Food
SUNFLOWER POPCORN BARS
Kansas is called the Sunflower State because of the wild sunflowers that grow abundantly. Cultivated varieties of sunflowers are an important crop for many Kansas farmers, too. -Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, bring the sugar, corn syrup and honey to a boil, stirring often. Boil for 2 minutes. Remove from the heat; stir in the peanut butter, butter and vanilla until smooth. Add sunflower kernels., Place popcorn in a large bowl. Add syrup and stir to coat. Press into 2 greased 13x9-in. pans. Cut into 48 bars. Store in an airtight container.
Nutrition Facts : Calories 96 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 76mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE SUNFLOWER BARS
-Brenda Lewing, Many, Louisiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sunflower kernels, coconut and rice cereal. In a saucepan, combine brown sugar and syrup. Bring to a boil; boil and stir for 2 minute. , Remove from the heat; stir in peanut butter until well blended. Pour over sunflower mixture; stir until coated. Press into a greased 13-in. x 9-in. pan. Cool; cut into bars.
Nutrition Facts : Calories 189 calories, Fat 12g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
SUNFLOWER GRANOLA BARS
Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!
Provided by Sharon123
Categories Bar Cookie
Time 35m
Yield 12 bars
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 412.6, Fat 23.2, SaturatedFat 4.1, Sodium 189.1, Carbohydrate 44.9, Fiber 7.3, Sugar 23.3, Protein 11.4
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