Nutiva Organic Coconut Oil Buttery Flavor Description
Popcorn • Spread • Bake • Sauté
All the goodness of coconut oil combined with the delicious organic buttery flavor. This all purpose cooking oil is perfect in any recipe. Drizzle on air-popped popcorn for a healthier, movie-theater style snack.
The vegan "buttery flavor" is made from pure non-GMO certified organic, fermented, gluten-free plants including sunflower, coconut and mint. Toss directly with veggies and pasta or use as a butter replacement when baking. Can be sautéed at low to medium eat.
Vegan • Non-Hydrogenated • Non-GMO
0 g Trans Fat • No Hexane • 62% MCTs
Directions
Storage: Refrigeration not required; store out of direct sunlight. Coconut oil is naturally liquid at warmer temperatures and is semi-solid to solid at cooler temperatures.
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.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 28
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 12 g | 60% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 0 g | |
|
| Monounsaturated Fat | 1 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium or iron.
Other Ingredients: Organic refined expeller-pressed coconut oil, organic natural flavors, organic annatto extract (for color).
Contains: Coconut
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Gluten-Free Apricot Upside-Down Cake
Make an upside-down cake on a winter’s day and every little thing’s gonna be OK. So maybe that’s not a real saying, but this recipe makes it oh-so-true. Borrowing a sweet move from pineapple upside-down cake, this recipe places apricots and coconut sugar in the bottom of the pan so an orange saucy topping is waiting when the pan is flipped. Building upon a
Simple Mills almond flour mix, this cake comes together free of gluten, dairy and refined sugar, so more folks can taste this bright delight.
Gluten-Free Apricot Upside-Down Cake
- 1 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor (for greasing)
- 2 Tbsp. coconut sugar
- 4 apricots (sliced into ½-inch-thick rounds)
- 1 Tbsp. lemon juice
- 1 pkg. Simple Mills Almond Flour Vanilla Cake Mix
- 1 apricot (juiced)
- 3 eggs
- 1 Tbsp. vanilla extract
- 1/3 cup water
- 3 Tbsp. Nutiva Refined Coconut Oil
- 2 Tbsp. sunflower butter
- 2 Tbsp. pistachios (chopped, to serve)
- Preheat oven to 325 degrees F. Grease bottom of round cake pan with buttery oil. Sprinkle coconut sugar over oil. Arrange apricot slices on bottom of pan.
- In mixing bowl, whisk together eggs, coconut oil, sunflower butter, water, vanilla, apricot juice and lemon juice. Add baking mix; whisk until well blended.
- Into cake pan, pour batter over apricot slices. Bake 30-35 minutes.
- Cool cake 15 minutes before turning upside down and removing pan. (Note: This helps to prevent crumbling.)
- Serve sprinkled with chopped pistachios.
Order the ingredients you’ll need to make this cake!
