Nature's Eats Almond Flour Blanched Nonpareil Superfine Description
- Gluten Free
- Keto Friendly
- Now Even Finer For Cooking & Baking
- Non-GMO Project Verified
- Kosher
Great for baking
Replace the carbs and starch in bleached all purpose flour with delicious plant based protein. Add a rich, buttery taste and texture to cookies, macarons, cakes, pies, crumbles and tarts.
Perfect for creative cooking
Use as a natural alternative to breading instead of breadcrumbs. Add savory flavor and texture to your favorite dishes without the unwanted carbs or gluten.
Ideal for thickening
The best way to add a rich, creamy texture to sauces, shakes and smoothies. Deliciously satisfying and 100% vegan.
Directions
Store in refrigerator or freezer for optimal freshness.
Free Of
Gluten, GMOs, animal ingredients.
*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: 3 Tbsp. (About 15 g)
Servings per Container: 30
| Amount Per Serving | % Daily Value |
|
| Calories | 90 | |
|
| Total Fat | 7 g | 9% |
|
| Saturated Fat | 0.5 g | 3% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 4.5 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 3 g | 1% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 1 g | |
|
| Includes 0gAdded Sugars | 0 | 0% |
|
| Protein | 3 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 40 mg | 4% |
|
| Iron | 0.6 mg | 4% |
|
| Potassium | 110 mg | 2% |
|
| Vitamin E | 3.8 mg | 25% |
|
| Riboflavin (Vit B2) | 0.2 mg | 15% |
|
| Copper | 0.2 mg | 20% |
|
| Manganese | 0.3 mg | 15% |
|
Other Ingredients: Blanched almond flour.
Allergen Information: Contains: Tree nut (almonds).
Processed in a facility that also processes peanuts, tree nuts (Brazil nuts), cashews, coconuts, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, walnuts), milk, sesame, soy and wheat. .
Caution: May contain an occasional shell fragment.
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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Pumpkin Sheet Cake (Gluten-Free)
[vc_row][vc_column][vc_column_text]This pumpkin sheet cake brings all the best of fall baking—it’s moist and tender, warmly spiced and just sweet enough to feel like comfort in every bite. For a gluten- and dairy-free dessert, it still manages to taste downright decadent. The secret? A cloudlike frosting whipped from palm shortening that spreads like a dream. Every bite melts into cozy, pumpkin-perfection territory, with a sprinkle of crunchy pecans sealing the deal. Proof that pumpkin season is, in fact, cake season!
Pumpkin Sheet Cake (Gluten-Free)
Cake
- 1 cup pumpkin purée
- 1/2 cup raw honey
- 1/4 cup melted coconut oil (or avocado oil)
- 2 tsp. vanilla extract
- 2 large eggs
- 1 cup almond flour
- 1/4 cup arrowroot flour
- 1 tsp. baking soda
- 1-1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ground ginger root
- 1/4 tsp. Redmond Real Salt
Frosting
- 1/2 cup palm shortening (or solid palm oil)
- 1 cup powdered monk fruit sweetener
- 1 tsp. vanilla extract
- 1-2 Tbsp. unsweetened almond milk (as needed for creaminess)
Topping
- 1/2 cup chopped Rich Nuts Sprouted Pecans
- Preheat oven to 350 degrees F. Line 9x13-inch sheet pan or baking dish with parchment paper.
- In large bowl, whisk together pumpkin purée, honey, melted oil, vanilla and eggs until smooth.
- Stir in almond flour, arrowroot, baking powder, baking soda, spices and salt. Mix until combined into thick, even batter.
- Pour batter evenly into prepared pan and smooth top. Bake 28-33 minutes, or until golden and toothpick inserted in center comes out clean. Cool completely before frosting.
- In medium bowl, beat palm shortening until creamy.
- Add powdered monk fruit and vanilla; mix until fluffy and smooth.
- Add almond milk, 1 tablespoon at a time, until creamy consistency is reached. Spread frosting evenly over cooled cake and sprinkle generously with chopped pecans. Sprinkle with extra cinnamon as desired.
Pick up the goods for this recipe (and everything else you love) at Vitacost.
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