Arrowhead Mills Organic White All Purpose Flour Description
Arrowhead Mills® bran was born in the Texas Panhandle back in 1960. We've grown, but we haven't changed how we do things. We're still using our same trusted milling process and building long-term relationships with our organic growers, working with them face-to-face, day-to-day. Hard word, honesty, kindness, and business with a handshake - that's our process.
That's the Arrowhead way.
It's how we bring the awesome goodness of the land to your table, and we're real proud of it.
Low Fat / A Sodium Free Food
Free Of
GMO ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (34 g)
Servings per Container: About 18
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Potassium | 35 mg | 1% |
|
| Total Carbohydrate | 25 g | 8% |
|
| Dietary Fiber Less than | 1 g | 3% |
|
| Sugars | 0 g | |
|
| Protein | 4 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 2% |
|
| Thiamin | | 2% |
|
| Niacin | | 2% |
|
| Folate | | 2% |
|
Other Ingredients: Organic unbleached white wheat flour. Contains: wheat.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Orange Cake with Lemon-Coconut Whipped Cream
The bright citrus notes really sing in this showstopping, summery dessert! A sweet-tart lemon coconut cream topping marries blissfully with the lightness of vanilla-orange cake. This plant-based crowd-pleaser will have everyone begging for another slice.
Orange Cake with Lemon-Coconut Whipped Cream
Dry
- 1-1/2 cups all-purpose flour
- 2 Tbsp. corn starch
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
Wet
- 1/2 cup fresh orange juice
- 1/4 cup + 2 Tbsp. avocado oil (or neutral oil)
- 1/4 cup unsweetened applesauce (or dairy-free yogurt, room temperature)
- ½ cup sugar
- 1/4 cup plant-based milk
- 2 tsp. orange zest
- 2 tsp. vanilla extract
Lemon coconut whipped cream
- 1 13.5 oz. can coconut cream (refrigerated for at least 24 hours)
- 3 Tbsp. powdered sugar
- 4 tsp. lemon juice
- 2 tsp. lemon zest
- Preheat oven to 350 degrees F. Line 7-inch round springform pan with parchment paper.
- Into large bowl, pour oil and slowly add milk while whisking. Continue to whisk until mixture is emulsified. Add remaining wet ingredients and mix well.
- In separate bowl, sift together dry ingredients.
- To bowl with wet mixture, whisk in dry ingredients until combined.
- Pour batter into pan and smooth out evenly.
- Bake 30-40 minutes or until toothpick inserted in center comes out clean. Let cake cool completely, about 45 minutes.
- To mixing bowl, add solidified portion of chilled coconut cream. With hand mixer, beat into thick whipped cream.
- Add powdered sugar, lemon zest and lemon juice to cream and beat until mixed.
- Spread whipped cream on cake.
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