Spectrum Organic Apple Cider Vinegar with the "Mother" Description
- From Certified Organic Apples
- Raw • Unpasteurized
- Gluten Free
- Non-GMO Project Verified
Our Organic Apple Cider Vinegar is made from the pure juice of apples naturally fermented to a honey-colored liquid. It tastes like the fruity tang of crunching into an apple fresh off the tree. Use in pickles of any kind, or to add a dash of acidity to soups and sauces. Shake it up with any of Spectrum Naturals Organic Extra Virgin Olive Oil with a handful of minced herbs for a splendid salad dressing or marinade to braise meat.
The 'Mother' of vinegar - veil-like film sometimes found floating in the bottle - is made up of beneficial microorganisms that turn alcohol to vinegar.
*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.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 32
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
|Total Carbohydrates||0 g||0%|
| Sugars||0 g||*|
*Daily value not established.
Other Ingredients: Organic raw unpasteurized apple cider vinegar with naturally occurring Mother of vinegar. Diluted with water to 5% acidity.
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 full disclaimer
View printable version
Olive Oil Spoon Cake with Fig Puree
You might like dry wine. A dry sense of humor might tickle your funny bone. And, a slice of dry toast? It just might hit the spot when you’re under the weather. But when it comes to desserts, “dry” is certainly not the way to go. In this cake recipe, nut milk and extra virgin olive oil are added to form a sweet, savory and very moist cake. Similar to a sponge cake, this is one dessert you’ll scarf down with a spoon.
1 cup almond flour
1 cup coconut flour
1/2 cup almonds, chopped and toasted
3/4 cup extra virgin olive oil
1/3 cup unsweetened vanilla cashew or almond milk, carrageenan-free
3 chia/flax eggs
1 Tbsp. vanilla
1 tsp. apple cider vinegar
Pinch of pure stevia, to taste
Juice of 1/2 lemon
Zest of 1 lemon
Zest of 1 lime
1/4 cup boiling water
- To prepare puree, mash together figs and lime zest in a small bowl. Add boiling water to form a thick consistency.
- Prepare the cake. Preheat oven to 350 degrees F. Spray a cast iron skillet with coconut oil spray.
- In a large bowl, mix oil, milk, “eggs,” vinegar, vanilla, stevia, lemon juice and zest. Slowly add flours until blended. Fold in chopped almonds.
- Spoon mixture into greased skillet.
- Bake for approximately 30 minutes.
- Let cool and serve with fig puree. If desired, drizzle your favorite nut milk over the cake before serving.