Simply Organic Spices & Seasonings at Vitacost
Simply Organic Cinnamon Powder Description
- Pure • Simple • Joy
- USDA Organic
- Kosher
Nothing but pure, organic ground Vietnamese cinnamon (Cinnamomum aromaticum). No GMOs. No ETO (considered carcinogenic by the EPA). Not irradiated. Certified Organic by QAI. Kosher Certified by KSA. Warm and radiant aroma. True, vibrant color. Intense, sweet, hot-cinnamon-candy-like flavor. This is what real Vietnamese cinnamon tastes like.
Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
*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: Organic cinnamon.
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Vegan Chocolate Pumpkin Tart
[vc_row][vc_column][vc_column_text]In this leveled-up alternative to pumpkin pie, a rich layer of melted dark chocolate delights under a top layer of sweet, pillowy pumpkin. The incorporation of better-for-you, vegan ingredients adds to the specialness of this standout pumpkin tart – no refined sugar is used and the crumbly, slightly caramelized nutty crust is gluten-free. Don't skip crowning this jewel with generous dollops of coconut whipped cream sweetened with maple syrup.
Vegan Chocolate Pumpkin Tart
Crust
- 3/8 cup (3 oz.) almond flour
- 3/8 cup (3 oz.) brown rice flour
- 1/4 cup coconut sugar
- 3 Tbsp. cornstarch
- 5-1/2 Tbsp. avocado oil
Chocolate layer
- 1 cup coconut milk
- 6 Tbsp. maple syrup
- 2 Tbsp. cacao powder
- 2 tsp. cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. agar powder
Pumpkin layer
- 1 cup pumpkin purée
- 2/3 cup coconut milk
- 6 Tbsp. maple syrup
- 4 tsp. cornstarch
- 1/2 tsp. cinnamon
- 1/4 tsp. agar powder
Coconut whipped cream topping
- 1 can (15 oz.) coconut whipping cream (refrigerated overnight)
- 2 Tbsp. maple syrup
- Preheat oven to 340 degrees F.
- In medium bowl, mix together all ingredients for crust except oil. Add oil and mix well.
- Into 8-inch deep tart tin, add crust mixture and press against bottom and sides. Using fork, pierce bottom of crust all over.
- Bake crust 18-20 minutes. Let cool in tin.
- In saucepan, combine all ingredients for chocolate layer and stir well as it comes to boil. Taste and add maple syrup, if desired. Continue to simmer, stirring, until mixture is completely dissolved, about 2 minutes. Pour mixture into cooled crust and let sit until set.
- Repeat same process with ingredients for pumpkin layer. Pour pumpkin filling over set chocolate and smooth out with spatula. Refrigerate at least 2 hours, or until chilled through.
- In mixing bowl, using hand mixer, beat solidified portion of chilled coconut cream into thick whipped cream. Add maple syrup and beat until thoroughly mixed.
- With frosting piping bag, decorate tart with whipped cream. Lightly sprinkle cinnamon over top of tart.
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