Make your own muesli bars, an easy way to enjoy a healthy, homemade snack.
Ingredients 2 cups (457 g.) flour
2 cups (457 g.) rolled oats
1 cup (229 g.) dessicated coconut (coconut powder)
2 cups (457 g.) fruit, nut and seeds mix
1 cup (229 g.) honey
2 tsp (10 g.) cinnamon
2 tsp (10 g.) vanilla extract
3 tbsp (43 g.) butter
Lightly grease a baking tray.
Mix all ingredients together in a bowl.
Spread mixture over baking tray and press down firmly.
Cover with second baking tray.
Place in SUNFLAIR Solar Oven, slightly vented.
Bake until darkened in color (2-3 hrs).
Remove from oven, separate into squares and place on baking rack to cool.
Make Dried Apples or other fruit in a Sunflair Solar Oven. Here’s a great dried apple recipe.
1) Cut apples into 1/8 inch slices (3 mm). Slices should be as uniform as possible for even drying. Can either leave skin on or peel.
2) Soak apples in lemon juice for a few minutes. This helps prevent them from turning brown when drying.
3) Lay apple slices directly on the cooking rack(s). Leave space between them so air can circulate.
4) Put fruit in SUNFLAIR Solar Oven, leaving oven unzipped and well vented. Air circulation is important. Don’t worry about bugs getting in during the drying process. The heat will keep them away.
4) Dry until pliable but leathery (about 6 -8 hours for apples). To test dryness, let a piece cool, then squeeze it. If squeezing produces moisture, fruit is not dry.
5) Allow fruit to cool before storing.
Tips: The optimal drying temperature is between 130 – 140 F (55 – 60 C). The temperature should stay below 170 F (77 C), otherwise the fruit will cook instead of dry. This may require the oven to be angled more away from the sun.
During the first hour, watch for condensation buildup on the oven cover. If this happens, wipe with clean cloth.
Food dries best in low humidity (under 60%).
Experiment with other fruits: apricots, bananas, berries, tomatoes, etc. Remember that juicier fruits will have longer drying times.
HEARTY SUN BREAD
Follow this easy recipe for fresh solar oven bread!
Makes 1 medium size loaf
Ingredients 1 tbsp (14 g.) yeast
¼ cup (59 ml.) warm water
1 cup (235 ml.) milk
½ cup (118 ml.) rolled oats
1 tsp (5 g.) salt
2 tbsp (29 g.) olive oil
2 tbsp (29 g.) honey
1 whole egg
2 3/4 cups (629 g.) flour
Directions Grease one silicone pot very lightly with oil.
Dissolve yeast in water; combine with milk, oats, salt, oil, honey, egg.
Add flour and knead until smooth and elastic, about 5 minutes.
Mould dough into a smooth round shape and place in the silicone pot with the lid on top.
Pop silicone pot into the Sunflair Solar Oven. Cook for 4 hours or until crust has browned.
Add seeds or raisins for extra taste.
Cook like a gourmet with this amazingly easy spiced truffle recipe.
In pot, add:
16 oz (457 g.) bittersweet chocolate chips
1/2 cup (118 ml.) heavy whipping cream
2 tablespoons (29 g.) unsalted butter
Place in Sunflair Solar Oven for 40-60 min. until chocolate melts. Whisk vigorously until melted and mixed. Then place in refrigerator for 30-60 min. until firm enough to roll into walnut size balls. Place on wax paper and set aside.
1/2 cup (118 ml.) unsweetened cocoa powder
2 teaspoons (10 g.) cinnamon
1/2 teaspoon (2 g.) nutmeg
Roll balls generously in powder. Place in refrigerator for 4 hours or overnight to set.
Remove from refrigerator and sprinkle with confectioner’s sugar.
ROASTED PUMPKIN SEEDS
What to do with all those leftover seeds? Make a zingy snack with this solar oven pumpkin seed recipe.
Ingredients 1 cup (229 g.) pumpkin seeds
¼ tsp (1 g.) salt
cayenne pepper (to taste)
garlic powder (to taste)
Directions Separate seeds from strings and pulp. A little bit of string or pulp is okay for more pumpkin flavor.
Toss seeds with salt, pepper and garlic powder in a bowl.
Spread seeds on baking tray. Cover with another baking tray.
Bake in SUNFLAIR Solar Oven for about two hours. If oven cover steams up, wipe with clean cloth and unzip 6-8 inches (15-20 cm.) to vent.
SOLAR OVEN PUMPKIN PUREE
The perfect pumpkin puree recipe for those leftover pumpkins:
To taste ingredients:
Ginger (grated fresh or ground)
Directions Wash and dry pumpkin. Cut in pieces and use a spoon to scoop out the seeds and strings. Layer the pieces in the pot. If there are too many pieces, refrigerate the remaining uncooked pieces in a plastic bag. Cover and cook 2 to 3 hours or until tender. The pumpkin done when soft and easily pierced with a skewer or knife. When cool enough to touch, scoop out the flesh with a spoon and throw out the skin. The pumpkin can be served right away or pureed for use in other recipes.
To serve as is, top with a little butter. Add salt and pepper or brown sugar and ground ginger or cinnamon to taste. For puree: puree the squash in a food processor, blender or food mill and add a few tablespoons (30-50 g.) of orange juice with selected spices.
POACHED SALMON STEAKS
Try this elegant poached salmon recipe, perfect for the SUNFLAIR Solar Oven. Pair with solar oven cornbread and a green salad.
Ingredients Four 8-oz. (229 g.) salmon steaks or fillets, rinsed, blotted dry
1/2 cup (118 ml.) dry white wine
Sea salt to taste
2 black peppercorns
1 sprig fresh dill
1 thick slice onion
3 sprigs fresh flat-leaf parsley
Cold tartar sauce
Directions Coat pot with cooking oil, arrange steaks tightly in bottom.
Pour wine over salmon. Sprinkle the steaks with salt.
Add pepper corns, dill, onion slices, and parsley.
Cover and cook until the salmon is opaque and firm to the touch, about 1 1/2 hrs.
Serve with lemon wedges and cold tartar sauce.
CHICKEN TORTILLA SOUP
This zesty chicken tortilla soup will be the talk of the dinner party. Great idea for SUNFLAIR Solar Oven chicken leftovers.
Serves 4 – 5
28 oz. (800 g.) diced tomatoes
10 oz. (294 ml.) red or green enchilada sauce
2 yellow or white onions, chopped
1 clove garlic, minced
3 tablespoons (43 g.) fresh cilantro, chopped
1½ cups (253 ml.) water
14.5 oz. (426 ml.) chicken or vegetable broth
1 teaspoon (5 g.) ground cumin
1 teaspoon (5 g.) chili powder
½ teaspoon (2 g.) salt
½ teaspoon (2 g.) dried oregano
1 bay leaf
black pepper to taste
1½ lbs (686 g.) boneless, skinless chicken breasts, pre-cooked and shredded*
10 oz. (286 g.) hominy (Mexican corn), drained
8 soft flour or corn tortillas
3 tablespoons (43 g.) light olive oil
Directions Combine tomatoes, enchilada sauce, onions, garlic, cilantro, water, broth, cumin, chili powder, salt, oregano, bay leaf and pepper in a covered pot and cook in solar oven for 4 hrs.
Take out bay leaf. Add shredded chicken and corn. Continue cooking for an additional hour.
Meanwhile, lightly brush tortillas with oil and cut into 1-inch (2.5 cm.) strips. Arrange strips on baking sheet and cover with additional baking sheet. Cook in solar oven for 1 hour.
Pour soup in bowls. Garnish with cheese, sour cream, avocado and cilantro and serve.
*See our YouTube video “SUNFLAIR® Solar Oven Metal Pot Cooking” for cooking a whole chicken.
Nothing beats fresh strawberry jam! Follow this super easy recipe from SUNFLAIR Solar Ovens.
Makes 3 ½ cups
Ingredients 4 pints (2 lbs. or 1.6 kilos) fresh strawberries rinsed, drained, and dried
2 tablespoons (29 g.) lemon juice
1 ¾ – 2 ounces (50-57 g.) pectin powder
3 – 4 cups (686-914 g.) sugar
Directions Crush the strawberries in a large bowl, leaving some chunks. Pour them into a pot and add the lemon juice and pectin. Let sit for 10 minutes before stirring in sugar.
Put pot in solar oven and cook for 5 hours.
Pour the warm jam into glass jars and let cool. The jam will keep up to two months in the refrigerator or you can freeze it in plastic storage containers for up to three months.
Ready for something a little out of the ordinary that tastes fantastic? Try this Moroccan chicken recipe from SUNFLAIR Solar Ovens.
serves 2 – 3
¼ cup (59 ml.) dry white wine
¼ cup (57 g.) light brown sugar, packed
1 tablespoon (14 g.) white wine vinegar
1 tablespoon (14 g.) olive oil
1 tablespoon (14 g.) crushed marjoram
2 cloves garlic crushed
1 pound (457 g.) chicken tenderloins
2 ounces (57 g.) pitted and drained black kalamata olives
2 ounces (57 g.) pitted green olives
3 dried apricots, diced
3 pitted prunes, diced
2 tablespoons (29 g.) drained small size capers
Preheat SUNFLAIR® oven. Combine wine, brown sugar, vinegar, olive oil, marjoram, and garlic. Add chicken, olives, apricots, prunes, and capers. Mix and cover chicken with sauce.
Cook 1 ½ to 2 hours.
It only takes about three hours to cook a whole chicken in a SUNFLAIR Solar Oven. Add this nice, all-purpose chicken seasoning before cooking for a tasty meal. Leftovers can be shredded for soups, salads, tacos, casseroles, etc. Ingredients 1 tbsp. (14 g.) salt
1/2 tsp. (2 g.) pepper
1 1/2 tsp. (7 g.) paprika
3/4 tsp. (4 g.) thyme
3/4 tsp. (4 g.) garlic powder
Mix ingredients and sprinkle evenly over chicken.
Put chicken in preheated SUNFLAIR Solar Oven and bake for three hours or until done.
FIESTA NACHOS OR TACOS
Liven up the party with this delicious nacho or taco recipe from SUNFLAIR Solar Ovens.
serves 6 – 8 Ingredients 1 pound (457 g.) either chicken, beef or pork
1 cup (229 g.) salsa
16 oz (457 g.) refried beans
1 cup (229 g.) shredded cheddar cheese
½ cup (114 g.) sour cream
1 avocado, thinly sliced
1 large tomato, diced
tortilla chips or taco shells
Preheat SUNFLAIR® oven. Pour salsa over meat. Cover and
cook for 2 – 6 hours. Shred with forks.
Spread chips over large serving tray. Layer refried beans,
pulled meat. Garnish with cheddar cheese, sour cream,
avocado and tomatoes. Or make tasty tacos.
Try this fun and easy mini pizza recipe from SUNFLAIR Solar Ovens. Great for kids, parties or anytime!
Ingredients 1 pkg refrigerated biscuits
1 small jar pizza sauce
grated mozarella cheese
pizza condiments of choice
Flatten biscuits to the size of small tea saucers. Place on baking tray. Cover with another baking tray. Bake until dough is cooked.
Add pizza sauce, cheese and your favorite pizza condiments. Cook until cheese is melted.
COWBOY CHILI CHEESE BISCUITS
Try this hearty recipe for chili cheese biscuits baked in a SUNFLAIR Solar Oven. Use canned chili or make your own. This one’s a real crowd-pleaser.
serves 4 – 6 Ingredients 2 cans of chili
1 cup (229 g.) shredded cheddar cheese
3/4 cup (171 g.) biscuit mix
1 1/4 cup (294 ml.) milk
3 eggs, beaten
1 small can sliced olives (optional)
1/2 cup (114 g.) chopped onions (optional)
Preheat SUNFLAIR® oven. Lightly oil pot. Spread chili evenly, then layer cheese, olives, and onions.
In a separate pan, mix the biscuit mix, milk and eggs. Pour the mixture over the cheese, olives, and onions, then cover and bake until firm (about 1 ½ hours).
Bananas, oatmeal, peanut butter, and trail mix. Enjoy this “trailblazer” cookie recipe from SUNFLAIR Solar Ovens. Be prepared to make more!
Makes 30 Ingredients ½ cup (114 g.) white flour
1 ½ teaspoons (7 g.) baking powder
½ teaspoon (2 g.) salt
5 tablespoons (71 g.) butter or margarine (room temperature)
½ cup (114 g.) packed brown sugar
¼ cup (57 g.) honey
½ cup (114 g.) chunky salted peanut butter
1 banana, mashed
1 ½ teaspoons (7 g.) vanilla
1 ¾ cups (400 g.) uncooked old-fashioned oatmeal
1 cup (229 g.) of your favorite trail mix
Preheat SUNFLAIR® oven.
Stir together flour, baking powder and salt. In separate bowl, cream butter, sugar, eggs, honey, peanut butter, banana, and vanilla. Mix the dry and wet ingredients together. Add oatmeal and stir until dough forms. If trail mix has large fruit chunks, cut into smaller pieces. Stir trail mix into batter.
Grease baking tray. With hands, roll into 1 inch (2.5 cm.) balls and flatten into cookie shape.
Place the cookies about ½ inch (1.25 cm) apart on baking tray. Bake for 25 minutes or until set.
Learn the basics of solar cooking with this simple rice recipe from SUNFLAIR Solar Ovens.
serves 5 – 6
Ingredients 3 cups (706 ml.) water
2 cups (457 g.) rice (wash only if required)
If only cooking for 2-3, use the silicone pot and cut the recipe in half.
Heat water until small bubbles can be seen (approx. 194 F, 90C +). Place rice into the water and give a tiny stir. Leave it in the solar oven until done. 20-40 minutes.
Same quantities as white rice. However, add brown rice to cold water. Heat to boiling for 10-15 min. Leave in oven and cook until done.