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Himalania Fine Pink Salt -- 26 oz


Himalania Fine Pink Salt
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Himalania Fine Pink Salt -- 26 oz

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Himalania Fine Pink Salt Description

This Salt Does NOT Supply Iodide, A Necessary Nutrient

Himalania Fine Pink Salt from the foothills of the Himalayas, Himalania Pink Salt gets its pink speckled color from the natural richness derived from iron and other minerals. It has maintained its natural purity because it is unrefined with no additives. its subtle crunch and incomparable taste will delight your sense.

Free Of
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.


Ingredients: Himalayan pink salt.
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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Gluten-Free Double Chocolate Zucchini Bread (Vegan)

Summer is zucchini season, so sneak it into as many baked goods as possible! It’s a super easy and enjoyable way to get in more veggies, and here’s some insider knowledge: Due to its high water content, zucchini makes chocolate baked goods more moist and extra fudgy. Even picky eaters will rave over this double chocolate treat. And as far as we know, there are no rules stating you need to tell anyone it’s made with a healthy dose of vegetables. Double Chocolate Zucchini Bread Recipe

Gluten-Free Double Chocolate Zucchini Bread (Vegan)

  • 1-½ cups all-purpose gluten-free flour
  • ¼ cup cocoa powder
  • ½ tsp. Himalayan pink salt
  • 1 tsp. baking powder
  • 1 Tbsp. egg replacer ( + ¼ cup water, mixed and gelled)
  • ½ cup coconut oil
  • 1 cup finely shredded zucchini
  • ½ cup sugar
  • ½ cup chocolate chips
  1. Preheat oven to 350 degrees F.
  2. In medium bowl, stir together flour, baking powder, salt and cocoa powder.
  3. In separate bowl, add completed egg replacer, coconut oil, zucchini and sugar; combine well.
  4. Stir wet ingredients into dry ingredients until fully incorporated; fold in chocolate chips.
  5. Into 9-inch loaf pan, pour batter and bake 35 minutes or until toothpick inserted in center comes out clean.

Sweet on this recipe? Get the ingredients you’ll need!

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