Farmer's Market Organic Pumpkin Puree Description
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-
BPA Free Liner
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Organic
- America Grown
Canned pumpkin is not only quicker to prepare, it has more readily available beta-carotene than fresh. The heat used during the canning process causes more bio-available, beta-carotene to form, which means the body can process the nutrient more efficiently.
Free Of
BPAs and GMOs
*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: 1/2 Cup (130 g)
Servings per Container: About 3.5
| Amount Per Serving | % Daily Value |
|
| Calories | 50 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 12 g | 4% |
|
| Dietary Fiber | 4 g | 14 |
|
| Total Sugars | 4 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 1 g | 2% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 29 mg | 2% |
|
| Iron | 0.6 mg | 4% |
|
| Potassium | 313 mg | 6% |
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| Vitamin A | | 40% |
|
Other Ingredients: Certified organic pumpkin.
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No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)
This recipe deserves your favorite mixing bowl as it really may make the ultimate healthy fall treats. Stir together wholesome ingredients including pumpkin puree, tiger nut flour and maple syrup, form into cookies and coat with melted chocolate. After a quick trip to the fridge, the chocolate forms a delicate coating that gives way with a snap to plump and crumbly, perfectly spiced pumpkin. They’re as welcome at a party as they are for a grab-and-go breakfast.
No-Bake Chocolate-Dipped Pumpkin Cookies (Vegan)
Cookies
- 1 cup pumpkin puree
- ½ cup cashew butter
- ½ cup tiger nut flour (or coconut flour)
- ¼ cup maple syrup
- ½ tsp. cinnamon
- ½ tsp. pumpkin spice
- ½ tsp. vanilla extract (optional)
Coating
- Line baking sheet with parchment paper.
- In large bowl, combine all pumpkin cookie ingredients and mix well until thoroughly combined. (Note: If batter is too sticky, add a little more flour, 1 tablespoon at a time.)
- Spoon out 1-½ tablespoons of batter, roll into ball, flatten into cookie shape and place on baking sheet. Repeat with remaining batter. Freeze until firm, 10-15 minutes.
- Using double boiler, heat chocolate chips. Using 2 forks, carefully pick up cookie, dip in chocolate until fully coated. Place on baking sheet. Repeat with remaining cookies.
- Let coating firm up at room temperature for 10 minutes and refrigerate until ready to serve.
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