Once Again Sunflower Seed Butter Creamy Unsweetened Description
Pure Sunflower Goodness! Organically grown roasted sunflower seeds are milled smooth with organic sunflower oil... and that's it! Opened jars have a recommended three-month shelf life, refrigeration not required but prevents natural oil separation.
Directions
Oil separation occurs naturally. To prevent, stir and refrigerate or freeze.
Free Of
Gluten, GMOs, peanuts, added salt.
*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 Tbsp. (30 g)
Servings per Container: About 15
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 19 g | 24% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 4 g | 1% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 1 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 5 g | |
|
| Vitamin D | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 10% |
|
| Potassium | | 4% |
|
Other Ingredients: Organically grown, dry roasted sunflower seeds, organic sunflower oil.
May contain occasional stem or shell fragment.
Manufactured in a facility that also processes peanuts, soy, tree nuts and on equiment that processes sesame.
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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Baked Chickpea-Stuffed Eggplant
Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side.
Baked Chickpea-Stuffed Eggplant
Filling
- 1 can (15 oz.) organic chickpeas ( )
- 3 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- Dash cayenne pepper
- 1 Tbsp. sunflower seed butter
- 1/2 jar (12 oz.) marinara
- 1/2 cup cherry tomatoes (halved)
Toppings
- 1/4 cup pine nuts
- Fresh thyme
- Fresh sage
- Handful vegan cheese
- Preheat oven to 400 degrees F.
- With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
- In oven-safe dish or on sheet pan, arrange eggplants.
- In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
- Sprinkle pine nuts, thyme, sage and cheese over everything.
- Bake 40 minutes.
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