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Wildly Organic Virgin Unrefined Coconut Oil -- 64 fl oz


Wildly Organic Virgin Unrefined Coconut Oil
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Wildly Organic Virgin Unrefined Coconut Oil -- 64 fl oz

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Save 20% off $50 Code FOODSAVE Ends: 4/17 at 9 a.m. ET

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Wildly Organic Virgin Unrefined Coconut Oil Description

  • Cold Pressed • Rich Coconut Taste
  • USDA Organic
  • Non-GMO Verified
  • Kosher
  • Vegan
  • Raw
  • Non-Hydrogenated • No Hexane • No Cholesterol

Virgin Unrefined Coconut Oil

Our Cold Pressed, Virgin Unrefined Organic Coconut Oil is made from fresh, low-temperature dried coconut flakes and has a stronger coconut flavor and aroma than our other coconut oils. It's clean, rich coconut taste makes it a delicious cooking oil over medium high heat (up to 350°, up to 450° for baking)

Independent By Nature

Wildly Organic helps nourish healthy lives with a line of minimally processed foods made for exceptional quality and taste. An independent, family-owned company since 2000, we are committed to sharing wholesome food that is responsibly sourced and produced.


Directions

Use For: Sauteing • Stir frying • Baking • Smoothies
Free Of
GMOs, Hexane, Cholesterol.

*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 128
Amount Per Serving% Daily Value
Calories120
Calories from Fat120
Total Fat14 g22%
   Saturated Fat13 g62%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A00%
Vitamin C00%
Calcium00%
Iron00%
Other Ingredients: 100% Expeller Pressed Virgin Unrefined Organic Coconut Oil.
Warnings

Processed in a facility that also processes tree nuts (never peanuts).

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 Print Page

Rum-Infused Cranberry-Orange Fruit Cake

[vc_row][vc_column][vc_column_text]Brighten spirits with a rum-infused holiday fruit cake. This recipe combines the rich flavors found in Simple Mills’ gluten-free pumpkin bread mix with bursts of cranberries, zesty orange and buttery pecans. Perfect for holiday gatherings, this scrumptious treat is sure to warm the hearts of friends and family, creating lasting memories during this season of joy. Spread good cheer with every spirited slice!

Rum-Infused Fruit Cake Topped With Cranberries and Pecans on Fancy Christmas China Next to Hot Tea in a Clear Glass Mug

Rum-Infused Cranberry-Orange Fruit Cake

  • 1 box (9 oz.) Simple Mills Pumpkin Muffin & Bread Mix
  • 3 eggs
  • 3/4 cup water
  • 3 Tbsp. coconut oil (melted and slightly cooled)
  • 1/4 cup orange juice
  • 1/2 cup dark rum (optional, may replace with extra orange juice)
  • 1 cup dried cranberries (or fresh cranberries)
  • 1/2 cup candied orange peel
  • 1/4 cup pecans (chopped)
  1. In mixing bowl or food-safe container, combine cranberries, orange peel, orange juice and rum. Cover and refrigerate at least 24 hours.
  2. Preheat oven to 325 degrees F. Lightly grease 8x4-inch loaf pan with coconut oil.
  3. Into fresh bowl, drain soaked cranberries and orange peel, reserving rum and orange juice liquid for later use.
  4. In large mixing bowl, whisk together eggs, water and oil.
  5. Add baking mix; whisk until well blended.
  6. Fold in chopped pecans and soaked fruit, reserving about 1/4 cup.
  7. Into loaf pan, pour batter and smooth into even layer.
  8. Add reserved fruits and pecans on top.
  9. Bake 30 minutes. After 30 minutes, loosely cover pan with aluminum foil and bake for additional 35 minutes.
  10. While cake is still hot from oven, brush with 1 tablespoon of reserved rum and orange juice mixture. Let cool 10 minutes.
  11. Remove cake from pan, invert and brush entire cake with additional 2 to 4 tablespoons of rum-orange juice mixture. Let cool completely.
  12. When cool, wrap loaf with aluminum foil and refrigerate at least 2 hours.

Tips:
This cake's rum flavor becomes more pronounced with time. Allow to set in refrigerator 24 hours for maximum rum taste.

 

Grab the ingredients you need to mix up some festive fruit cake!

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