Eden Foods Organic Pistachios Shelled and Dry Roasted Description
Whole shelled California organically grown pistachios dry roasted and lightly misted with real, rare Eden sea salt. Low sodium , good fiber and protein.
*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.
Nutrient Facts
Serving Size: 3 Tbsp. (26 g)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Calories from Fat | 100 | |
|
| Total Fat | 12 g | 18% |
|
| Saturated Fat | 1.5 g | 8% |
|
| Trans Fat | 0 g | * |
|
| Polyunsaturated Fat | 3 g | * |
|
| Monounsaturated Fat | 7 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 60 mg | 3% |
|
| Potassium | 120 mg | 3% |
|
| Total Carbohydrate | 7 g | 2% |
|
| Dietary Fiber | 3 g | 12% |
|
| Sugars | 1 g | * |
|
| Protein | 6 g | 12% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 6% |
|
| Thiamin (B1) | | 10% |
|
| Riboflavin (B2) | | 4% |
|
| Niacin (B3) | | 2% |
|
| Folate (B9) | | 2% |
|
| Magnesium | | 8% |
|
| Zinc | | 4% |
|
*Daily value not established.
Other Ingredients: Organic pistachios (pistacia vera) and Eden Portuguese sea salt.
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Gluten-Free Apricot Upside-Down Cake
Make an upside-down cake on a winter’s day and every little thing’s gonna be OK. So maybe that’s not a real saying, but this recipe makes it oh-so-true. Borrowing a sweet move from pineapple upside-down cake, this recipe places apricots and coconut sugar in the bottom of the pan so an orange saucy topping is waiting when the pan is flipped. Building upon a
Simple Mills almond flour mix, this cake comes together free of gluten, dairy and refined sugar, so more folks can taste this bright delight.
Gluten-Free Apricot Upside-Down Cake
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor (for greasing)
- 2 Tbsp. coconut sugar
- 4 apricots (sliced into ½-inch-thick rounds)
- 1 Tbsp. lemon juice
- 1 pkg. Simple Mills Almond Flour Vanilla Cake Mix
- 1 apricot (juiced)
- 3 eggs
- 1 Tbsp. vanilla extract
- 1/3 cup water
- 3 Tbsp. Nutiva Refined Coconut Oil
- 2 Tbsp. sunflower butter
- 2 Tbsp. pistachios (chopped, to serve)
- Preheat oven to 325 degrees F. Grease bottom of round cake pan with buttery oil. Sprinkle coconut sugar over oil. Arrange apricot slices on bottom of pan.
- In mixing bowl, whisk together eggs, coconut oil, sunflower butter, water, vanilla, apricot juice and lemon juice. Add baking mix; whisk until well blended.
- Into cake pan, pour batter over apricot slices. Bake 30-35 minutes.
- Cool cake 15 minutes before turning upside down and removing pan. (Note: This helps to prevent crumbling.)
- Serve sprinkled with chopped pistachios.
Order the ingredients you’ll need to make this cake!
