Woodstock Tomatoes Organic Sundried in Olive Oil Description
USDA Organic
Non-GMO Project Verified
Product Of Türkiye
Woodstock has been serving up simple, satisfying, and delicious food for over 35 years.
Directions
Store in a cool, dry place
Refrigerate after opening , keep covered in oil and consume within 2 weeks.
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: 2 Pieces (14 g)
Servings per Container: 10
| Amount Per Serving | % Daily Value |
|
| Calories | 25 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 320 mg | 14% |
|
| Total Carbohydrate | 2 g | 1% |
|
| Fiber | 1 g | 3% |
|
| Total Sugars (Incl. 0g Added Sugars) | 1 g | 0% |
|
| Protein | 1 g | |
|
| Vitamin D | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 0% |
|
| Potassium | | 4% |
|
Other Ingredients: Organic sundried tomatoes (salted with sea salt), organic extra virgin oilve oil, water, organic vinegar, citric acid, organic rosemary.
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Savory Broccoli, Cheese & Tomato Scones
[vc_row][vc_column][vc_column_text]These savory scones are the kind of cozy, low-effort bake that quietly wins you over. Studded with tender broccoli, melty cheese and pops of sun-dried tomato, they deliver big flavor with minimal fuss—no rolling, no cutting, just quick and easy drop scones straight onto the pan. Made with almond flour and naturally gluten-free, the recipe also offers a simple vegan option, making it flexible enough for weekday meals, weekend brunch or a warm snack that feels a little special.
Savory Broccoli, Cheese & Tomato Scones
- 1-3/4 cups almond flour
- 1 egg (beaten, or 1 flax egg for vegans)
- 1/2 cup buttermilk (or 1/2 cup unsweetened almond milk + 1 Tbsp. apple cider vinegar for vegans)
- 3/4 cup shredded mozzarella cheese (or shredded vegan cheese)
- Pinch sea salt
- 1 cup broccoli (chopped and patted dry)
- 2 Tbsp. diced sun-dried tomatoes
- Pre-heat oven to 350 degrees F.
- In mixing bowl, mix together egg, milk, cheese and salt. Stir in chopped and dried broccoli and sun-dried tomatoes. (Note: Wetness will increase chance of soggy scones.)
- Sift in almond flour. Mix well, but do not overmix. (Note: Overmixing will result in tough scones.)
- Onto well-oiled baking sheet, drop spoonfuls of mixture and bake for about 15 minutes. Test center of scone with toothpick. They are done when toothpick comes out clean.
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