Simple Truth Organic Maple Syrup Grade A Dark Color Description
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Organically Grown
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No Preservatives
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Robust Maple Syrup
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USDA Organic
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Non GMO
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Kosher
It's the Simple Truth
Easy to find, understand and afford, Simple Truth from Kroger makes enjoying organic, natural and wellness products simply...better. All items are Free From over one hundred artificial preservatives and ingredients so you can feel better about the delicious goodness that's in the food you serve your family.
Directions
Refrigerate after opening.
Free Of
Preservatives and GMOs.
*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: 1/4 Cup (61 mL)
Servings per Container: About 16
| Amount Per Serving | % Daily Value |
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| Calories | 210 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 53 g | 18% |
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| Sugars | 53 g | |
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| Protein | 0 g | |
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| Calcium | | 8% |
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| Iron | | 8% |
|
Other Ingredients: Organic maple syrup.
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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Peanut Butter & Jelly Cupcakes (Vegan)
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Looking to pack some lunchbox love in your littles’ school lunches? Or offer an after-school treat that's not an afterthought? These mini peanut butter & jelly cupcakes are the sweetest way to start the school year. They're bursting with PB & J flavor while skipping dairy and egg, making them a nutritious and delicious vegan treat you and your kids will love.
Peanut Butter & Jelly Cupcakes
Cupcakes
Dry
- 5 oz. all-purpose flour
- 1 tsp. aluminum free baking powder
- 1/4 tsp. baking soda
- Pinch salt
Wet
- 1/4 cup + 2 tsp. vegetable oil
- 3 oz. coconut sugar (or sugar of choice)
- 4 Tbsp. peanut butter
- 2/3 cup dairy-free milk
- 1 tsp. ground chia seeds
Other
Raspberry chia jam
- 1 cup frozen or fresh raspberries
- 2 Tbsp. white chia seeds
- 5 Tbsp. maple syrup
Strawberry frosting
- 6 oz. vegan butter
- 3 oz. vegan cream cheese
- 5-1/2 - 6 oz. powdered sugar
- 1/4 cup lemon juice
- 1/2 oz. freeze-dried strawberries
- Pinch salt
- In saucepan over low heat, combine all ingredients for jam and stir while heating 4 minutes or until jam becomes thick. Let it cool.
- Preheat oven to 360 degrees F. Line 24-well mini muffin pan with liners.
- In small container, combine ground chia seeds with 2 Tbsp. water to make chia egg. Let thicken 5 minutes.
- In bowl, combine oil and peanut butter and whisk until smooth. Add rest of wet ingredients including chia mixture and whisk very well.
- Add sifted dry ingredients and mix well. Add white vinegar and mix well.
- Divide batter among 24 muffin cups and bake 12 to 13 minutes or until toothpick inserted in center comes out clean. Allow to cool.
- In medium mixing bowl, combine all frosting ingredients and mix with electric hand mixer until fluffy. Taste and add more sugar and lemon juice if desired.
- Using apple corer or spoon, core cupcakes from top and fill with spoonful of chia jam. Pipe frosting on top of cupcakes.
Add the ingredients to your cart and make these PB & J cupcakes!
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