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Natierra Himalania Inka Salt Flakes -- 8.5 oz


Natierra Himalania Inka Salt Flakes
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Natierra Himalania Inka Salt Flakes -- 8.5 oz

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Natierra Himalania Inka Salt Flakes Description

  • Superfoods With Soul
  • Nature + Earth
  • This Salt Does Not Supply Iodide, A Necessary Nutrient

Salt from the Salar de Uyuni, rainwater, wind and sun produce the shape of the Inkasalt® Salt Flake pyramids. Made by nature and hand-harvested following the annual rainy season, this delicate culinary salt offers clean delicate flavor.


Directions

Pinch and crumble the pyramids as a finishing salt or add to confections and baked goods for subtle salty flavor and crunch.

*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: 1/4 tsp (1.6 g)
Servings per Container: About 172
Amount Per Serving% Daily Value
Calories0
Total Fat0 g0%
Sodium630 mg27%
Total Carbohydrate0 g0%
Protein0 g0%
Other Ingredients: White salt flakes.
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.
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Fudgy Zucchini Brownies (Gluten-Free)

These decadent brownies are the perfect treat when you’re craving something sweet but want to keep it good-for-you. No one will detect the zucchini, but it adds moistness while sneaking in real nutritional value. Medjool dates add a knockout fudgy consistency along with a dose of fiber. Free of gluten, dairy, eggs and refined sugar, these chocolatey squares will please eaters of many dietary stripes. And they’re even fudgier the next day! Fudgy Zucchini Brownie Recipe with Sea Salt & Cashew Glaze | Vitacost.com/blog

Fudgy Zucchini Brownies (Gluten-Free)

Brownies

Wet

  • 2 cups shredded zucchini (approx. 1 large zucchini)
  • 1 cup pitted dates (approx. 10 large medjool dates)
  • 1 tsp. vanilla extract
  • ¼ cup flax seed

Dry

  • ½ cup cocoa powder
  • ¾ cup almond flour
  • ¼ tsp. salt

Vanilla-cashew frosting (optional)

  • 1 Tbsp. cashew butter
  • 1 tsp. unrefined coconut oil (liquefied)
  • ¼ tsp. vanilla extract

Toppings (optional)

  • 2 Tbsp. chocolate chips
  • Pinch salt flakes
  1. Preheat oven to 350 degrees F. Grease 8x8 baking pan.
  2. In blender or food processor, blend all wet ingredients to smoothie-like consistency. Set aside.
  3. In large mixing bowl, stir together all dry ingredients. Mix in wet ingredients.
  4. Pour batter into pan. Top with chocolate chips and salt flakes.
  5. Bake 30 minutes. Cool 10 minutes before cutting.
  6. In small bowl, whisk together frosting ingredients with fork until thoroughly combined. Drizzle over brownies.

Add the ingredients to your cart and order now!

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