11.2 oz box
12 servings per container
Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt.
Contains: almonds, coconut.Please don't eat raw batter.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Certified gluten-free. Corn free. Grain free. Paleo-friendly. Non GMO Project verified. nongmoproject.org. Only whole food ingredients. Nothing artificial, ever. Be your brightest. Feel what good food can do. Food has the power to transform how you feel. To help you live your fullest life. At Simple Mills, we're passionate about harnessing that power. We select only simple, whole food ingredients, and nothing artificial ever. We're raising the bar. Raising expectations that food can be both delicious and nourishing, so you can thrive. - Katlin & the Simple Mills Team. Plant based. Get wellness tips and recipes (at)simplemills. Be friendly to the planet, please recycle.
What You'll Need: 3 eggs; 1/3 cup oil; 2/3 cup water; 1 tbsp vanilla. Muffins: Makes 12 Muffins: Heat oven to 350 degrees F for light colored metal pan or 325 degrees F for a dark pan. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. Spoon batter evenly into 12 lightly greased or paper-lined muffin cups. Bake 15-20 minutes or until center of muffins bounce back when pressed and toothpick comes out with few crumbs. If using liners, cool completely before eating to prevent muffins from sticking to paper. Cool completely before frosting. If using a dark pan, bake 3-5 minutes longer. Cake: Makes One 8 Inches Round Cake: Heat oven to 350 degrees F for light colored metal or glass pan or 325 degrees F for a dark pan. Grease 8-inch round cake pan well. Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended. Pour batter into pan. Bake cake 32-37 minutes or until center of cake bounces back when pressed and toothpick comes out with few crumbs. Cool 10 minutes (If using a dark pan, bake 3-5 minutes longer). Loosen from sides of pan. Invert on wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting. Mix it up! Craving something fruity? After frosting, pile cake or cupcakes high with raspberries (or berry of your choice). Save for Another Day: Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer.