Shiloh Farms Organic Cocoa Powder Description
- Real Food Since 1942
- Wholesome, Healthy Foods
- Non-GMO
- Non-Alkalized
- Kosher
SHILOH FARMS looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Natural roasted cocoa powder is intense & bitter, imbuing deep chocolate flavor to both sweet (brownies, cakes, cookies) & savory (mole sauce, chili) dishes.
Unlike Dutch Cocoa, natural cocoa powder is non-alkalized, making it very strong, dark & slightly acidic. When used in recipes calling for baking soda, its natural acidity creates a leavening action, giving extra lift to baked goods.
Directions
Suggestion: To ensure solubility, make a smooth paste of cocoa powder and warm water before adding other ingredients.
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. (5 g)
Servings per Container: About 90
| Amount Per Serving | % Daily Value |
|
| Calories | 21 | |
|
| Calories from Fat | 5 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0.5 g | 2% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 1 mg | 0% |
|
| Total Carbohydrates | 3 g | 1% |
|
| Dietary Fiber | 2 g | 8% |
|
| Sugars | 0 g | |
|
| Protein | 1 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 4% |
|
Other Ingredients: Organic ground roasted cocoa beans.
This product was packaged using equipment that also handles wheat, soy, peanuts and 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
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Cocoa Gingerbread Cookies (Gluten-Free)
Crinkly, crackly and deeply spiced, these gingerbread cookies gain rich color and nuanced flavor from molasses and a hint of cocoa. Add cinnamon, nutmeg and ginger for what may be the most flavorful gingerbread cookies you’ve ever tasted! Chill the dough first and the cookies will puff up and deflate in the oven, leaving behind the perfect chewy and crackled exterior.
Cocoa Gingerbread Cookies (Gluten-Free)
Wet
- 1 cup cane sugar (divided)
- ¾ cup brown sugar (packed)
- ½ cup unsalted butter (room temperature)
- ½ cup dark molasses
- 1 egg
Dry
- 2-½ cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- ¼ cup cocoa powder
- 1 Tbsp. ground ginger
- 2 tsp. Bob’s Red Mill Baking Powder
- 1-½ tsp. ground cinnamon
- 1 tsp. Bob's Red Mill Baking Soda
- ¼ tsp. ground nutmeg
- ¼ tsp. kosher salt
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In large bowl, cream together butter, ¾ cup cane sugar and brown sugar until lightened in color, about 2 minutes. Beat in egg and molasses.
- In separate bowl, whisk together all dry ingredients.
- Add dry ingredients to butter mixture and mix until fully incorporated. Refrigerate at least 30 minutes, until dough is firm and scoopable.
- Spread ¼ cup cane sugar across plate.
- Using cookie scoop, portion dough into 1½ tablespoon balls and roll in sugar. Place on baking sheet and bake 12-14 minutes. (Note: Cookies will puff and crackle.)
- Cool on baking sheet 3 minutes before transferring to wire rack to cool completely.
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