Going gluten free 10 years ago was hard; getting more protein in our diets to improve blood sugar and control weight was even harder. Many of the protein and meal replacement bars had GMO soy isolates, which are difficult for most people to digest. We also were sensitive to dairy, so the whey bars were out. Once we found a bar our nutritionist approved, we found that they tasted awful. So we started making our own.
With SunPower Bars, you’ll get a whole food source of protein (SunFlour, sunflower seeds, pumpkin seeds, and chia seeds) and their texture is more like that of a fresh-baked good. The bars saved us when travelling or at work. They hold together well in a purse, brief case, or luggage. And, when you can’t find healthy, gluten free meal alternatives, they are there - ready to eat. Let us know how they compare to other packaged protein and meal bars you've tried.
Mixing: Mix eggs & sunflower seed butter, peanut butter or nut butter until the clumps of seed or nut butter are thoroughy blended in. Then pour into a bowl of Think.Eat.Live. SunPower Bar Mix. Fold together with a spatula until the mix resembles a thick cookie-type dough.
Bar Forming: Drop 5 scoops of SunPower Bar dough, using a large spoon or scoop, onto a cookie sheet lined with parchment paper. Only do 4 bars, if you would prefer hearty meal size bars (3.5 oz, 16g protein, 7g fiber). Next, take a wide-blade knife or metal spatula and square up the sides of the drop so it resembles a rectangle. (It is also OK to skip this step and just bake it like a drop biscuit).
Optional Topping: Lightly sprinkle the top of the bar with sunflower seeds, pumpkin seeds, dried cranberries, and chocolate chunks as we show on our package. Then do a final sprinkle of turbinado sugar. The SunPower bars are great without the topping, but the topping enhances the overall appetite appeal and texture.
Baking: Bake until tops start to get a slight golden brown. This should be about 20 minutes at 350 degrees. Rotate the pan half-way through the baking cycle to even out the baking process.
Cooling: Cool on rack for about 20 minutes before eating.
Storing: Store in baggies in your refrigerator for 1 week; or in your freezer for 1 month. Thaw and eat. No need for re-heating although that is a tasty option too!