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Gopal's Sprouties Pumpkin Seeds Cheesy -- 16 oz

Gopal's Sprouties Pumpkin Seeds Cheesy
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Gopal's Sprouties Pumpkin Seeds Cheesy -- 16 oz

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Save 20% off Code ALLFOOD20 Ends: 6/12 at 9 a.m. ET

Gopal's Sprouties Pumpkin Seeds Cheesy Description

  • Made with Organic Seeds
  • Raw
  • Vegan
  • Sprouted
  • Gluten Free
  • Non-GMO
  • Paleo

Made with Organic Seeds.


Store cool and dry.
Free Of
Gluten, GMOs, peanuts.

*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 oz (28 g)
Servings per Container: 16
Amount Per Serving% Daily Value
   Fat Calories110
Total Fat13 g19%
   Saturated Fat2 g11%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium130 mg6%
Total Carbohydrate4 g1%
   Dietary Fiber2 g9%
   Sugars0 g
Protein9 g
Vitamin A0%
Vitamin B1220%
Vitamin C0%
Other Ingredients: Organic pumpkin seeds, nutritional yeast and stone ground Himalayan crystal salt.

Made in a peanut free facility that processes tree nuts.

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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Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

[vc_row][vc_column][vc_column_text]Transform ordinary spuds into a delightful dessert that's bound to impress this holiday season. These darling, mini sweet potato cakes boast a cinnamon-sugar swirl center and are topped with a rich, gooey glaze, roasted pistachios and sprouted pumpkin seeds. With a bountiful blend of festive flavors and spices, they’re sure to have your guests begging for another bite. Sweet Potato Cakes

Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl

Cake Batter

  • 1 cup sweet potatoes (cooked and smashed)
  • 1/4 tsp. cardamom
  • 1/2 tsp. turmeric
  • 1/2 tsp. ginger
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 tsp. sea salt
  • 1 Tbsp. sweet buttermilk powder
  • 1-1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 2 eggs
  • 1/4 cup butter (melted)
  • 1/4 cup avocado oil

Cinnamon-Sugar Layer

  • 1 Tbsp. light brown sugar
  • 1 tsp. cinnamon
  • Pinch of sea salt


  • 1 tsp. heavy cream
  • 3 Tbsp. confectioners sugar
  • Pinch of sea salt
  • 1/4 tsp. vanilla extract


  • 1/4 cup roasted pistachios (crushed)
  • 1/4 cup sprouted pumpkin seeds
  1. Preheat oven to 375 degrees F. Spray mini-bundt pan with avocado oil. Set aside.
  2. In large bowl add dry ingredients for cake batter, combine well and set aside.
  3. In medium bowl, add wet ingredients for cake batter and mix until well combined.
  4. Add wet mixture to dry mixture and fold together. Set aside.
  5. In small bowl, mix together cinnamon-sugar layer ingredients until well combined.
  6. Pour half of batter into mini-bundt molds, sprinkle cinnamon-sugar over each and pour remaining batter over each.
  7. Bake 20-25 minutes or until toothpick comes out clean.
  8. In medium bowl, mix glaze ingredients until well combined.
  9. Spread glaze over warm mini-bundts and sprinkle toppings.

Get these ingredients and more at Vitacost.

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