Gopal's Sprouties Pumpkin Seeds Cheesy Description
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Made with Organic Seeds
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Raw
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Vegan
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Sprouted
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Gluten Free
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Non-GMO
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Paleo
Made with Organic Seeds.
Directions
Store cool and dry.
Free Of
Gluten, GMOs, peanuts.
*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 oz (28 g)
Servings per Container: 16
| Amount Per Serving | % Daily Value |
|
| Calories | 150 | |
|
| Fat Calories | 110 | |
|
| Total Fat | 13 g | 19% |
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| Saturated Fat | 2 g | 11% |
|
| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
|
| Sodium | 130 mg | 6% |
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| Total Carbohydrate | 4 g | 1% |
|
| Dietary Fiber | 2 g | 9% |
|
| Sugars | 0 g | |
|
| Protein | 9 g | |
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| Vitamin A | | 0% |
|
| Vitamin B12 | | 20% |
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| Vitamin C | | 0% |
|
| Calcium | | 2% |
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| Iron | | 15% |
|
| Magnesium | | 40% |
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| Manganese | | 40% |
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| Zinc | | 15% |
|
Other Ingredients: Organic pumpkin seeds, nutritional yeast and stone ground Himalayan crystal salt.
Made in a peanut free facility that processes tree nuts.
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.
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Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
[vc_row][vc_column][vc_column_text]Transform ordinary spuds into a delightful dessert that's bound to impress this holiday season. These darling, mini sweet potato cakes boast a cinnamon-sugar swirl center and are topped with a rich, gooey glaze, roasted pistachios and sprouted pumpkin seeds. With a bountiful blend of festive flavors and spices, they’re sure to have your guests begging for another bite.
Mini Sweet Potato Cakes With Cinnamon-Sugar Swirl
Cake Batter
- 1 cup sweet potatoes (cooked and smashed)
- 1/4 tsp. cardamom
- 1/2 tsp. turmeric
- 1/2 tsp. ginger
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 1 tsp. sea salt
- 1 Tbsp. sweet buttermilk powder
- 1-1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup butter (melted)
- 1/4 cup avocado oil
Cinnamon-Sugar Layer
- 1 Tbsp. light brown sugar
- 1 tsp. cinnamon
- Pinch of sea salt
Glaze
- 1 tsp. heavy cream
- 3 Tbsp. confectioners sugar
- Pinch of sea salt
- 1/4 tsp. vanilla extract
Toppings
- 1/4 cup roasted pistachios (crushed)
- 1/4 cup sprouted pumpkin seeds
- Preheat oven to 375 degrees F. Spray mini-bundt pan with avocado oil. Set aside.
- In large bowl add dry ingredients for cake batter, combine well and set aside.
- In medium bowl, add wet ingredients for cake batter and mix until well combined.
- Add wet mixture to dry mixture and fold together. Set aside.
- In small bowl, mix together cinnamon-sugar layer ingredients until well combined.
- Pour half of batter into mini-bundt molds, sprinkle cinnamon-sugar over each and pour remaining batter over each.
- Bake 20-25 minutes or until toothpick comes out clean.
- In medium bowl, mix glaze ingredients until well combined.
- Spread glaze over warm mini-bundts and sprinkle toppings.
Get these ingredients and more at Vitacost.
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