Heritage Store Grapeseed Oil Description
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Rich in Linoleic Acid (70%)
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Mild Tasting Replacement for Olive Oil
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Makes an Excellent Light Massage Oil
Contains no trans-fatty acids or preservatives and is not hydrogenated. Grapeseed oil is naturally cholesterol-free and contains 24 mg phytosterols. This light oil has a high level of Vitamin E causing it to be very stable under high temperatures. It can be heated to 485 degrees with no smoking or burnt taste. Versatile Grapeseed oil enhances the flavor of any food and is excellent for salads. Use as a pure moisturizer and massage oil.
Free Of
Trans-fatty acids, preservatives, and hydrogenated oils, cruelty.
*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: 1 Tbsp. (15 mL)
Servings per Container: 32
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 1.5 g | 7.5% |
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| Trans Fat | 0 mg | * |
|
| Polyunsaturated Fat | 10 g | * |
|
| Monounsaturated Fat | 2 g | * |
|
| Cholesterol | 0 mg | 8% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Vitamin E | 14 IU | 46% |
|
*Daily value not established.
Other Ingredients: Pure cold pressed grapeseed oil.
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Gluten-Free Vanilla Cupcakes With Matcha Frosting
It’s so easy to get these green-frosted goodies on your table. Start with a perfect gluten-free mix from Simple Mills that includes almond flour and organic coconut sugar among the ingredients. Matcha has a deliciously earthy flavor, and mixed with the sweetness of a packaged vanilla frosting, any possible bitterness is balanced out and the flavor comes out light, delicious and perfectly sweet.
Gluten-Free Vanilla Cupcakes With Matcha Frosting
Cupcakes
- 1 pkg. Simple Mills Vanilla Cupcake & Cake Mix
- 1/3 cup water
- 1/3 cup grapeseed oil (or coconut oil)
- 1 Tbsp. vanilla extract
- 3 eggs
Frosting
- 1 Tbsp. matcha tea
- 1 pkg. gluten-free vanilla frosting
- Preheat oven to 350 degrees F. Line 12-well muffin pan with paper liners.
- In large bowl, whisk together eggs, oil, water and vanilla. Add cake mix and whisk until well combined.
- Spoon batter into muffin cups, filling each about 2/3 full. Bake 15-20 minutes or until toothpick comes out clean. Cool completely before frosting.
- In bowl, combine frosting and matcha, mixing until green color uniform throughout.
- Using spatula or piping bag, frost cupcakes.
- Store in fridge or freezer.
Add the ingredients to your cart and place an order!
