Simple Mills

Almond Flour Mix, Muffin & Cake, Chocolate

10.4 oz.

for Personal Shopping

Almond Flour Mix, Muffin & Cake, Chocolate
Product Details

7 simple ingredients. Only 8 g of sugar per serving. 5 g protein per serving as prepared. Naturally gluten-free. Non GMO Project verified. nongmoproject.org. Certified gluten-free. Inside you'll find 7 hand-selected, whole food ingredients you'll fall in love with! At Simple Mills, we believe that when you eat better, you not only feel better, but you also have more energy to pursue a passion-filled life. That's why we are devoted to providing foods that are made with simple, whole food ingredients and that taste absolutely amazing. Enjoy! Simply yours, Katlin A. Smith. Say hello! Visit simplemills.com. Facebook. Twitter. Pinterest. Instagram. Paleo-friendly. Gum free. Dairy free. Soy free. Be friendly to the planet, please recycle! Made in the USA.

Ingredients

Almond Flour, Organic Coconut Sugar, Cocoa, Arrowroot, Organic Coconut Flour, Baking Soda, Sea Salt.

Directions

Chocolate Muffin & Cake: Things You'll Need: eggs + water + butter or oil (grapeseed, coconut or vegetable) + vanilla. Muffins: Makes 12. 2 eggs; 1/2 cup water; 3 tbsp oil; 2 tsp vanilla. Heat oven to 350 degrees F. Whisk eggs, water, oil, and vanilla in a large bowl. Add baking mix; whisk until well blended. Spoon batter into 12 lightly greased or paper-lined muffin cups, filling each 2/3 full. Bake 15-20 minutes or until a toothpick comes out clean. If using paper liners, cool completely before eating to prevent muffins from sticking to paper. Cake - makes one 8 inch round cake; Cupcakes - makes 12. 3 eggs; 1/3 cup water; 1/3 cup oil; 1 tbsp vanilla. Optional: 20 drops of stevia or 1/3 cup of sugar. Heat oven to 350 degrees F. For cake, grease 8-inch cake pan well and dust with 1-1/2 teaspoons of baking mix. For cupcakes, grease muffin pan or line with paper liners. Whisk eggs, water, oil, and vanilla in a large bowl. Add sweetener (if using) and remaining baking mix; whisk until well blended. Pour batter into pan. Bake cake for 30-35 minutes or cupcakes for 15-20 minutes. Cool 10 minutes. For cake, loosen from sides of pan. Invert on wire rack and tap sharply on bottom of pan to release, and remove from pan. Save for another day! Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer.

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