LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Sprouted Sunflower Bars

Sprouted Sunflower Bars

My boyfriend hates peanut butter. I mean HATES it. Even speaking the food aloud will produce a grossed out moody look and if I dare try to feed him any... It's alike a child, he will actually spit it out. I think its a British thing; apparently marmite is delicious, but peanut butter vile... figure that one out. 

Anyhow his hate of peanut butter led to me try macadamia/ almond/ cashew/ tahini/ watermelon seed (seriously).... and sunflower seed butters to see if he'll tolerate any. No luck. But it was fun for me to try all these other varieties. Guess what? I'm a total Sunflower Butter Fan. Hands down it's the best! 

Of course I can't be content to just spread it on toast (not that there's anything wrong with that!). I felt like experimenting more and came up with these super delicious snack food/ breakfast/ ride fuel (basically anytime) bars. 


+ 1 1/4 cup Sunflower Butter (try grinding your own!)
+ 3 Eggs
+ 1/3 cup Coconut Oil, softened
+ 3/4 cup GF flour blend of choice
+ 1 tsp Vanilla Extract
+ 1/4 cup Raw Sugar
+ 1/3 cup Brown Sugar
+ 3/4 cup GF Oats
+ 3/4 cup Sprouted GoRaw Sunflower Seeds
+ 3/4 tsp Sea Salt


Heat oven to 350 degrees. Mix together the sugars and sunflower seed butter. Add in the eggs, one at a time. When well incorporated, add in vanilla, salt and coconut oil. Beat in the flour. Once the batter is thick and well mixed, add the oats and sunflower seeds.  Pour the batter (will be thick and fudge like) into a prepared brownie pan. Bake roughly 25 minutes. Cool, cut and devour. 

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