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Jarrow Formulas Organic Coconut Oil -- 16 fl oz


Jarrow Formulas Organic Coconut Oil

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Jarrow Formulas Organic Coconut Oil -- 16 fl oz

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Jarrow Formulas Organic Coconut Oil Description

  • Expeller Pressed
  • Ideal for Cooking
  • Neutral Taste / Neutral Flavor
  • Source of Medium Chain Triglycerides
  • No Trans Fatty Acids (TFAs) • No Hydrogenation
  • Vegan

Jarrow Formulas Organic Coconut Oil (Cocus nucifera) is expeller-pressed from the dried flesh (copra) of the coconut palm fruit, and does not utilize any solvents in the manufacturing process. Coconut oil is a source of medium chain triglycerides (MCTs), such as lauric acid (C-12) and caprylic acid (C-8).

 

 


Directions

For maximum freshness, best kept refrigerated after opening.

Free Of
Wheat, gluten, soybeans, dairy, egg, fish/shellfish, 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 Tbsp. (14 g)
Servings per Container: Approx 32
Amount Per Serving% Daily Value
Calories130
Fat Calories130
Total Fat14 g22%
   Saturated Fat13 g65%
   Trans Fat0 g
   Polyunsaturated Fat0.5 g
   Monounsaturated Fat0.5 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g0%
Other Ingredients: 100% Expeller pressed, organic coconut oil.
Warnings

 

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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.
View printable version Print Page

Naturally Colored Rainbow Layer Cake (Gluten-Free & Vegan)

Food coloring gets a bad rap, and rightfully so since it’s usually just a chemical additive that, ironically, adds nothing of nutritional value to your dish. Thankfully, there are many real-food alternatives that can naturally tint the color of your food without significantly altering flavor. This rainbow layer cake uses natural coloring agents such as beet, spirulina and turmeric to create its vibrant and delicious layers.

Despite the many ingredients (and the extra dishes it requires), this recipe is actually quite simple and is sure to wow party guests of all ages! Bonus: It’s free of seven of the top eight allergens, and you can even swap out the almond ingredients to make it perfectly allergen-friendly. Since it’s so guilt-free, you can totally have two slices, right?

Square Slice of Rainbow Layer Cake on Round White Plate | Vitacost.com/blog

Ingredients

1-1/2 cups Bob’s Red Mill Almond Flour
1 cup Nutiva Coconut Sugar
1 cup almond milk
1/4 cup water
1/3 cup coconut oil
1 Tbsp. apple cider vinegar
1 Tbsp. lemon juice
1 Tbsp. vanilla extract
2 tsp. baking soda
1/2 tsp. Redmond Real Salt
3 Tbsp. MRM Superfoods Raw Organic Red Beet Powder (purple layer)
1 pkg. Color Kitchen Bright Blue Real Food Coloring (blue layer)
2.5 Tbsp. pHresh Greens Alkalizing Superfood (green layer)
1 pkg. Color Kitchen Yellow Real Food Coloring (yellow layer)
2 Tbsp. Sunny Green Organic Carrot Powder (orange layer)
1/2 tsp. paprika (orange layer)
1 pkg. Color Kitchen Beet Red Real Food Coloring (red layer)
2 pkgs. Pamela's Frosting Gluten-Free Vanilla Frosting Mix

Directions

  1. Preheat oven to 350 degrees F and grease six 8”x8” baking dishes with coconut oil.
  2. In large bowl, combine almond milk and apple cider vinegar. Set aside.
  3. In medium bowl, whisk together flour, sugar, baking soda and salt. In almond milk-vinegar mixture, whisk in water, coconut oil, lemon juice and vanilla, using a fork. Add flour mixture and whisk until smooth.
  4. Divide batter evenly among six bowls and add the appropriate coloring ingredient(s) to make each bowl a different color of the rainbow. Pour one color into each baking dish.
  5. Bake 20 to 25 minutes, or until cooked through. While baking, prepare frosting according to package directions.
  6. Once cakes are cool, layer them on a plate, spreading frosting between each layer as you stack them. Once all layers are in place, frost over and around the entire cake.

Tip: For nut allergies, you can substitute tigernut products for the almond products.

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