Califia Farms Dairy Free Oat Barista Blend Oat Milk Description
Directions
Guide to steaming:
Keep it Cool! Pour chilled, keep steam temperature lower than milk (a la cappuccino)
While stretching you should hear a whisper.
After 3-5 seconds, tip pitcher to side to begin whirlpool.
Free Of
Nut, gluten, Carrageenan, vegan, GMO, dairy
*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.
Supplement Facts
Serving Size: 8 fl oz 240 mL
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 7 g | 9% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 110 mg | 5% |
|
| Total Carbohydrate | 14 g | 5% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 3 g | |
|
| Includes Added Sugars | 3 g | 6% |
|
| Protein | 1 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 240 mg | 20% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 325 mg | 6% |
|
Other Ingredients: Oatmilk (Water, Oats), Sunflower Oil, Minerals (Dipotassium Phosphate, Calcium Carbonate, Tricalcium Phosphate), Sea Salt
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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Gluten-Free Carrot Cake Muffins
[vc_row][vc_column][vc_column_text]Savor the scrumptiousness of these moist and tender, gluten- and dairy-free carrot cake muffins. Bursting with sweet shredded carrots, plump raisins and a blend of bright spices, they're delightful for brunch, breakfast or a pick-me-up snack. Want to cut down on sugar? Check out an easy adjustment in the instructions below.
Gluten-Free Carrot Cake Muffins
- 1-1/2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup sugar
- 1/2 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1 Tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup egg whites (or 3 eggs)
- 1/2 cup dairy-free milk
- 1/4 cup coconut oil
- 1 Tbsp. apple cider vinegar
- 2 cups shredded carrots
Optional
- 1/4 cup shredded coconut
- 1/2 cup raisins
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick oil spray.
- In bowl of stand mixer or large mixing bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Combine well.
- To dry mixture, add coconut oil, egg whites, milk and apple cider vinegar. Mix until just combined.
- Fold in carrots, raisins and coconut, if using.
- Evenly distribute batter into muffin pan. Bake 25–30 minutes.
- Cool in muffin pan 5 minutes prior to removing muffins to cool on wire rack.
Notes for low sugar:
Increase flour to 1 -3/4 cups. Decrease sugar to 1/3 cup. Add two droppers of liquid stevia.
Make these better-for-you, yummy treats with ingredients from Vitacost!
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