SNICKERDOODLES + How To Bake No Flour, No Oil, No Sugar, Vegan

Growing up in a home with a perpetual aroma of freshly baked bread and an ever-replenishing plate of homemade muffins, cookies, or brownies, I could never give up milk, butter or eggs. No way. How could I? Oh, and I definitely could not ever give up muenster cheese. The divine moldy cow teet fluid suffocated in sodium and grease, in between sour dough smothered in 100% cow fat, and grilled. Divine. Delicious acne. Heavenly mood swings, bouts of depression, energy crashes, and stomachaches.

Although I am not a French trained gourmet baker, my taste buds do not lie. There are certainly ways to enjoy baking, without the harmful baggage. Here, you will learn how to make scrumptious baked goods taste the way you like, and make you feel that glowing radiant health that you deserve. What is life without energy. Only alive radiant energy in my baked goods. peace sign  

  1. Flour

“The whiter the bread, the sooner you’re dead.” ~Dr. Joel Fuhrman. Ideally, we want to transition from white flours to more wholesome flours or products.

Instead of 100% white flour, try:

  • ½ whole grain or bean flour + ½ white flour
  • Make your own oat flour: blend rolled or quick oats in the blender or food processor until flour consistency

Does what you are making really require flour? I used to think that cookies and brownies needed flour until I tried white bean snickerdoodles and black bean brownies that use beans for a base instead.

Little cholesterol and saturated fat bombs. There are lots of healthier alternatives.

The tried and true is the flax or chia egg:

1 Tbsp ground flaxseeds + 3 Tbsp water

1 Tbsp chia seeds + 3 Tbsp water

Mix until well combined and let sit until it forms a gel.

For a light and fluffy product, instead of 1 egg, try:

  1. 2 tsp baking soda + 2 Tbsp warm water
  2. 1 tsp aluminum free baking powder + 1 tsp. vinegar
  3. 1 tsp. baker’s yeast dissolved in ¼ cup warm water

Mix until well combined and gelatinous

For thick and dense products, like brownies and cookies, instead of 1 egg, try

  1. ½ cup mashed ripe banana
  2. ¼ cup unsweetened apple sauce
  3. ¼ cup canned pumpkin or squash
  4. Ener-G Egg replacer product
  5. 2 Tbsp cornstarch + 2 Tbsp water
  6. 2 Tbsp potato starch + 2 Tbsp water
  7. 2 Tbsp. instant mased potatoes
  8. 2 Tbsp cornstarch + 2 Tbsp water

Mix until well combined and gelatinous

Tip: if you need to replace just an egg white, try:

Aquafaba: Don’t pour the canned bean liquid down the drain! Aquafaba in latin means “water bean”. It is the bean water from a can or from cooking beans.

Use a hand mixer or a stand mixer to whip it up and after beating for five minutes, the liquid will start to form stiff peaks, just like egg whites. To stabilize the aquafaba, add an acid such as lemon juice, vinegar, or cream or tartar. Use ½ teaspoon of lemon juice or vinegar or ¼ teaspoon of cream of tartar for ¾ cup of bean liquid. Adding an acid is especially helpful when you are making something that will not be eaten right away as it helps the aquafaba to remain aerated.

Aquafaba in Recipes:

  • 1 tablespoon for one yolk
  • 2 tablespoons for one egg white
  • 3 tablespoons for a whole egg

Another egg white alternative:

1 Tbsp plain agar powder dissolved in 1 Tbsp water, whipped, cooled, and whipped again for each egg white.

There are lots of other egg replacements out there. Have you tried tofu scramble? For quiches and custards ¼ cup of pureed soft tofu works tremendously.

  1. Milk

For a cholesterol, hormone, and unfavorable protein-free alternative try unsweetened and unflavored varieties of plant milks. Soy, almond, and rice milks are common neutral good ones.

Instead of buttermilk, try:

  • 1 cup unsweetened soy milk + 2 Tbsp lemon juice or vinegar.

Combine ingredients in a mixing bowl and whisk until well combined and creamy. Equal to 1 cup buttermilk

  1. Butter / Oil

            Solid or liquid, animal or plant, it is still 100% fat, absorbed way too quickly, very calorie dense, and not health promoting. Usually, these are added to moisten the product. What’s fabulous about vegan baked goods, is that they do not need to be cooked all the way since the ingredients do not harbor food born illnesses like salmonella. So, they will certainly be ooey, gooey, and moist. Yet instead of doing so with butter or oil, replace with applesauce, mashed banana, or another chia egg.

  1. Sugar

            White sugar is stimulating, like a drug. It excites us and gets us addicted so we can’t stop thinking about it. After we have a hit of white sugar and our blood glucose levels spike, a crash follows. Leading to fatigue, depression, anxiety, and even headaches post-sugar hit. My recommendation? Stay away from drugs. Crack. Cocaine. White sugar. Etc.

Whole fruit is sweet enough! Dates are loaded with potassium (more potassium than bananas), fiber, and even have great iron and calcium too! Instead of sugar, blend pitted dates into your recipe. Make sure they are moist enough by soaking them in warm water for at least 15 minutes before using if they are too hard. They should be nice and mushy and combine easily.

Baking healthy vegan is the best. It’s super easy cleanup, no grease, no scrubbing, no flour everywhere. I love it. You actually feel like you did a service sharing these goodies with people too. No more giving away stomach aches and post-eating purging episodes. This is a real issue people. Now’s the time to inspire others with how delicious healthy baked goods can be! Your homework: Fail. Try and try again. I am certain you will make some incredible things. And I am certain some things won’t be the bees knees. That’s ok. Don’t let the fear of striking out keep you from playing the game. Have fun!



Makes 10-12 cookies
– 2 baking sheets
– parchment paper
– food processor
– oven

– 1 can white beans
– 1/3 – 1/2 cup pitted dates
– 1 ripe banana
– 1 1/2 tsp cinnamon
– 1/4 cup nut butter (1 ingredient only)
– 1/2 vanilla bean or 2 tsp vanilla extract
– 1 tsp baking powder
– 1 tsp baking soda
– chopped raw walnuts to garnish

  1. Preheat oven to 350*F and line 2 baking sheets with parchment paper
  2. In a food processor with an S blade, blend all ingredients except walnuts
  3. Scoop out about 1/4 cup of dough onto parchment and using the back of a spoon or a knife, spread into a cookie shape
  4. Bake for about 15 minutes
  5. Once cookies are dry enough to get off of the parchement easily with a spatula, press walnuts into cookies and transfer to a plate or cooling rack
  6. Enjoy 😛

I would love to help you however I can.
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3 Easiest Favorite Healthy Lunches | Gluten Free, Vegan, Affordable

School, work, packing for kids, or just want easy healthy lunch ideas; I’ve got you covered!  Three of my favorite and most simple lunch combos. Watch this video to get the tips, snacks, and full recipes.

I base my lunches off the Physician Committee’s “Power Plate“: everymealpowerplate


Here are the three main bowls:

1. Mexican Bowl



  • 2 cups Chopped Romaine Lettuce
  • 1/2 cup Brown Rice
  • 1/2 cup Black Beans (I like Eden’s Brand)
  • 1/2 cup Organic Corn
  • 2 Tbsp Diced Red Onion
  • 2 Tbsp Low Sodium Natural Salsa
  • 1/4 Avocado
  • 1/4 Lime, Squeezed

2. Harvest Bowl



  • 2 cups Spinach
  • 1 cup Quinoa
  • 1/2 Diced Organic Apple
  • 3-4 Tbsp Raisins
  • 2 Tbsp Chopped Red Onion
  • 1-2 Tbsp Chopped Walnuts
  • 1 tsp Maple Balsamic Dressing
  • 1/4 Lime, Squeezed

3. Italian Bowl



  • 1 cup Kale
  • 1/2 Summer Squash Spiralized
  • 3 Chopped Baby Bella Mushrooms
  • 4 Cherry Tomatoes
  • 2 Tbsp Chopped Red Onion
  • 1/2 Cup Cannellini Beans
  • 1/2 Cup Engine 2 Brand Low Sodium No Oil Tomato Sauce
  • 2 Tbsp Sunflower Seeds
  • 1/4 tsp Kelp Shaker
  • 1/2 tsp Kale Chip Shaker
  • 1 tsp Nutritional Yeast
  • 1/4 Lime, Squeezed

These can be modified with whatever whole grains, veggies, beans/legumes you’ve got on hand. Make them the way you like, and enjoy!


The Baked Ziti That Will Change Your Life | Vegan, Cheap, Meat Eater Approved

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Last week I had the incredible opportunity to travel to Washington DC for a plant based dietitian job interview at the Physician’s Committee for Responsible Medicine.  They had me stay at their guest house, The Baker House, with interns who are occupants there for the summer.  If you haven’t already heard of the PCRM, it is an organization whose mission is ultimately to provide evidence based expertise to save the world. You can imagine how nervous/excited this wanna-be superhero was for this interview!!!

Back to the ziti- The ladies residing at The Baker House, Sofie and Catherine, are two brilliant, friendly, open minded vegans that became my close friends insanely quickly.  Catherine has made this dish a bunch of times and raved how it is always a win. Girl- you got that right!  Pool money to make dinner and eat it together!? Of course!!! Which lead me to enjoy the dish that I am sure will get anyone to give more vegan meals a try. Thank you ladies!

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Baked Ziti That Will Change Your Life

Adapted from One Green Planet’s Recipe

Ingredients (total cost at Whole Foods: $21)

  • 1 lb ziti pasta
  • 1 24oz jar marinara sauce (we used an organic fat-free option plus some that was already open in the fridge)
  • 1 1/2 cups vegan mozzarella shreds (we used 1 bag of daiya shredded mozzarella)
  • 1 lb firm tofu, drained
  • 2 Tbsp nutritional yeast or vegan grated parmesan
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 tsp garlic powder
  • 1/2 cup vegan cream cheese (we used 1/2 of a container of tofutti)


  1. Boil water and cook ziti to manufacturer’s instructions and preheat oven to 425*F
  2. For ‘ricotta’: crumble tofu in a large bowl and add in nutritional yeast (or parmesan), salt, pepper, oregano, garlic powder, and cream cheese. Mix fully with a fork or large spoon.
  3. Mix the cooked pasta, most of the marinara sauce, and ricotta in a large bowl
  4. In a large baking pan, add some marinara to line the bottom, transfer the mixture in, and spread it out evenly.
  5. Top with the rest of the marinara and finally the layer of mozzarella shreds
  6. Cover the dish with foil and bake ~20 minutes, uncover, and cook for another 5-10 minutes.
  7. Eat with a side of greens and those people who actually get you and still like you! 😉 xo
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Catherine, Sofie, and I eating takeout from ‘Hip City Veg’ on the Smithsonian Steps




Orange Glazed Tempeh | Fat Free, Gluten Free, Vegan

Orange Glazed Tempeh

orange glazed tempeh

What even is “tempeh”???  It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing.  I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see!westsoytempeh  I love how it has a meaty texture and picks of flavors really well.  It has a slight bite of chewiness and is full of protein, calcium, and iron.  I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.


Serves one. About 230 calories and 14g protein per serving.


  • 1/3 block of organic “west soy” tempeh
  • 1 tablespoon maple syrup
  • juice of 1 key lime or about 1/2 regular lime
  • 1/2 – 1 tablespoon grated ginger
  • juice of 1 orange or about 1/3 cup orange juice


  1. Using a knife and a cutting board, cut off 1/3 of the block of tempeh.  Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
  2. Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
  3. Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
  4. Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
  5. When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! 🙂 xx

Perfect Protein Pancakes | Light, Fluffy, Gluten Free, Vegan

Perfect Protein Pancakes


As the sun comes, up he rises. He carefully places a tender kiss on her cheek, and makes his way to the kitchen.  While the pan is sizzling, the sweet smell of fresh pancakes tickle her nose.  She tip-toes to the kitchen and slowly hugs him from behind.  He laughs and squeezes her hand.  They take their plates to the back porch, watching the wind over the water while her legs lay over his.

Give love this national pancake weekend ❤ That is just one of my zillions of fantasies / ideas for a recipe video series one day.  I hope you try these. I have honestly never been so pleasantly surprised with a finished product.  Eggless and flour-less, I was expecting something dense. These are light, and cakey, like all famous pancakes should be.

Makes about 6 pancakes, serves 2-3. One serving (2 pancakes) has about 345 calories and 10 grams of protein.


  • 2 tablespoons chia seeds, soaked in 6 tablespoons water, (or try soaking in plant milk)
  • 2 perfectly ripe bananas, mashed
  • 1/2 cup cooked white quinoa
  • 1 – 1 1/4 cup rolled oats, ground into flour
  • 4-5 dashes of cinnamon
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 1/4 cup blueberries (I used dried) and 1/2 banana for topping


  1. Stir the chia seeds into water and allow it to sit until it forms a gel
  2. Grind oats into a flour
  3. Mash bananas in a large bowl
  4. Add quinoa, chia gel, oat flour, cinnamon, vanilla, and baking soda to the bowl. Mix until well combined
  5. Spread coconut oil over skillet on medium heat
  6. Form pancakes with 1/3 cup, place blueberries and sliced bananas on top of pancakes, and flip when ready to flip. It is ok to spread them so they are round but try not to squish / flatten them.
  7. Serve with maple syrup and hugs ❤

Nutrient Breakdown: Based on 1 dried blueberry and banana pancake without syrup

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Peanut Oatmeal Raisin Energy Bites | 5 Ingredients – Gluten-Free – Vegan

Peanut Oatmeal Raisin Energy Bites


Need a pick-me-up?  These are the perfect little ball of energy.  And, honestly, something about unsalted dry roasted peanuts and raisins makes my heart sing.  If I had cocoa powder or maybe vegan chocolate chips, those would throw these balls out of this world! So, take what I made, and make it even better! xx

Makes 8 balls, about 90 calories each


  • 1/2 cup dry rolled oats
  • 1/2 cup raisins
  • 1/4 cup dry roasted unsalted peanuts
  • 2 tablespoons ground flax
  • 1 tablespoon maple syrup

Optional additions to try:

  • 1/2 teaspoon lime juice
  • 1/2 teaspoon vanilla
  • 1 Tbsp cocoa powder
  • 1/4 cup vegan chocolate chips
  • 1/4 cup toasted coconut


  1. Blend ingredients in a high speed blender or food processor S blade until well combined
  2. Using 1 Tablespoon to measure, roll into balls, and store in the fridge.  Or, freeze for later!
  3. Spread the love! ❤

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Chickpea Scramble | Oil-Free, Gluten-Free, Vegan

Happy Sunday! This scramble is savory, satisfying, easy, and CHEAP! Use produce from your farmers market ❤ Inspired by Minimalist Baker’s tofu scramble… I invite you to take this as inspiration and run with it using whatever vegan goodies are in your kitchen to create something that makes you love yourself from the inside out feeling relaxed, cozy, and grateful :-*


Chickpea Scramble

Serves 1


  • 1 cup chickpeas (cooked from dry, no salt or fat added)
  • 1 cup red bell pepper, chopped
  • 1 medium-small sized potato, cubed
  • 1 leaf lacinato kale, rolled up and sliced thin
  • 1-2 tablespoons fresh dill
  • 1-2 tablespoons fresh green onion
  • Extra love ❤


  1. Dry chick peas triple in size when you soak them so make sure they have plenty of water and plenty of room to grow when you saturate them and soak them for about 6 hours or over night.  Drain chick peas, rinse, and boil them for about 30 minutes or until desired softness
  2. Frying pan on medium to high heat, have water handy.  Add a little water (enough so the potatoes don’t stick) and the cubed potatoes and mix to prevent sticking.  Add water as needed
  3. After the potatoes have gotten a little soft, add red bell peppers. Continue mixing and adding water if needed
  4. Add kale, scallion, and dill and mix.
  5. Measure 1 cup of chick peas and add those to the pan.
  6. Serve with 2 cups mixed greens, 1/4 avocado and plenty of lemon or lime (the vitamin C in the citrus and the red bell pepper helps absorb all the non-heme iron!! 😀 )


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What I Ate Less Than $4 / Meal Nutrient Breakdown

Save money and eat a healthy diet? Easy!

Click here to watch video
Click here to watch video

Saving money on a vegan diet is simple, as long as you’re willing to eat simply, haha. Every day is different and variety and adequate hydration are important. It doesn’t matter what I eat, what matters is what you eat and what makes you feel good. Just because I eat this way doesn’t mean you have to to be healthy. (I happened to get 3 boxes of bananas for free and feel great eating them!) The nutrient breakdown of this day will be on my blog to see what vitamins and minerals are lacking. I recommend that you log your food every so often to see what vitamins and minerals you might be low in so that you can research what foods contain those nutrients and begin incorporating more of those foods in your balanced vegan diet.

Today, I am definitely vegan for the animals after seeing a cute kitty smeared on the side of the road. Hope he didn’t know what hit him, unlike all the mass produced animals for food these days. I hate to be a vegan pusher, but I really can’t stand to see people supporting that business, it breaks my heart.

According to I color coded green = good, yellow=warning to look out for, and red = do something about this! warning: these recommended values are based on a 2200 calorie diet and I wasn’t that hungry today so I only ate 2045 calories.  I am sure I would have met pretty much everything based on a 2000 calorie recommendation. Had I eaten more calories – I would have had higher numbers. Kapeesh!?

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Vegans should consider B12 supplementation or be sure to eat fortified products like plant milks, nutritional yeast, or cereals. Also, spending 10-15 minutes in the sun for fair-skinned individuals provides plenty of vitamin D.
Vegans should consider B12 supplementation or be sure to eat fortified products like plant milks, nutritional yeast, or cereals. Also, spending 10-15 minutes in the sun for fair-skinned individuals provides plenty of vitamin D.


Vitamin B12: I take a supplement and normally like to drink fortified hemp milk that has B12 in it (I ran out).

Vitamin D: Sunshine baby! I spend at least 30 minutes in the sun everyday exercising, or just sitting, haha 🙂


% Protein: This is up for debate considering I clearly consumed plenty of protein.  I am only 1% low as well, 10% is recommended and I ate 9% of my diet from protein.  Should have eaten a few more lentils, huh!

% Carbohydrate and % Total Fat: Clearly I ate a high carb diet today.  I feel good and energized eating mostly carbs and have noticed though documenting food in the past that a higher fat percentage for me makes me sleepy.  I used to enjoy peanut butter sandwiches and handfuls of nuts but I honestly noticed they slowed me down a lot, both in my digestive tract and just throughout my day.  So, this is a personal thing, but just shows it wouldn’t hurt me to consume less calories from carbohydrates and more from fat.

Linoleic Acid: This is a very important essential fatty acid that is necessary for formation of hormones, brain function, and cell membrane stability.  It is great for me to see how my high carb diet is effecting my intake of essential fatty acids.  Looks like I need my hemp milk!

Calcium: Also a little up for debate, it has been questioned whether clean eating vegans really need that much calcium since fruits and vegetables have been shown to increase the absorption and utilization of calcium. However, this tells me I could stand to of course eat my fortified hemp milk that I love (the chocolate version is SO GOOD!), as well as more okra, figs, broccoli, almonds, collards, and kale in my diet to get some more calcium.  Calcium is in lots of plant foods, even oranges!

Iron: I was a little low in iron today, 16/18mg. Lentils and greens and beans are great sources of iron.  This worries me a little because plant based iron (non-heme iron) is less readily absorbed than iron from animal products (heme iron). To absorb it better, it is necessary to combine it with a source of vitamin C like red bell peppers, lemon juice, oranges or tomatoes.  Last time I got my blood checked I had more iron than my doctor, so I am not too concerned about it.

Selenium: a little low 46/55. I like to eat brown rice which is a decent source for me, (1 cup has 19 micro grams) also brazil nuts are high in selenium and I like to eat a couple of those once in a while when I get a few from the bulk section at Sprouts.

Vitamin E: This should definitely be higher.  I usually eat more greens, (5 cups of spinach has 6mg vitamin E) I am running low so I am trying to make my last bunch last me for the next two days.  Greens are a great source of the essential cell membrane saving fat soluble vitamin antioxidant vitamin E! I could stand to eat a few more sunflower seeds and almonds too.  Even fruit has vitamin E, 1 ripe mango has 2mg.

Choline: Pinto beans (which I have been loving lately) are high in choline, as well as soy products like soy milk and tempeh, also quinoa, broccoli, and green peas, even oranges, bananas and dates have choline.  I should try some tempeh next week to get some variety 🙂

There you have it! Hope this helps, and I hope you do the same once in a while to make sure you are on track! Not to get obsessive! I don’t record what I eat everyday! Very rarely do I actually measure out my food unless I am doing something like this.  There are lots of sites out there these days, I use because that is the USDA’s website affiliated with RDs. I like and and as well. Let me know if there’s anything I can do for you.

Figgy-Mahn Rollz | Vegan – Gluten Free – Not Cooked

I LOVE fig newtons.  Figgy-Mahn Rollz are a much healthier alternative with a new pimped out rasta / reggae swag.  They are the perfect sweet-tooth fix, or a great energy bite for a snack or workout. Figs are high in calcium and dates with all that potassium, whole grain oats, fabulous fiber in here, phytochemicals, antioxidants and anti-inflammatory flaxy polyunsaturated essential fatty acids. What more could you ask for? ❤


Figgy-Mahn Rollz

Serves 12


  • 1 cup rolled oats
  • 1 cup moist pitted dates
  • 1 Tbsp fresh lime juice
  • 1/2 tsp coconut oil (to grease baking sheet)

If using a food processor S blade:

  1. Blend the oats alone until a rough flour
  2. Add in the dates and the lime and process until it forms a smooth uniform dough

If using a high speed blender like ninja or vitamix:

  1. Blend the oats alone until a rough flour and pour into a separate bowl
  2. Blend the dates and the lime until smooth
  3. Using a fork or mashed potato masher, combine the date paste with the oat flour until smooth and uniform

To assemble:

  1. Spread the coconut oil over the baking sheet to grease it
  2. Spread the dough onto the baking sheet.  It doesn’t have to cover the whole sheet.  Trim edges so they are straight and try to make it an even thickness



  • 1 cup moist dried figs, with the hard things on top taken off
  • 1/4 cup ground flax
  • 1 Tbsp maple syrup

Blend until smooth using high speed blender or food processor

To Assemble

Spread the fig paste over the date-oat crust


Roll baby roll!


Press the edge down to seal it shut smoothly


Slice into 12 rollz to share ❤



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Black Bean Brownies (Not Gross)

Want a dessert that truly loves you back?  These are delectably decadent and as moist as brownies can be.  Seriously delicious, and a great source of potassium, fiber, folate and natural sugars for sustainable energy- all of these ingredients provide beautiful benefits.  Save money, stuff your face, feel amazing, change the world, repeat. black bean brownies Adapted From Chef AJ’s Brownies Ingredients:

  • 1 can black beans (drained and rinsed)
  • 3/4 cup quick oats
  • 1 1/2 cup dates, pitted (maybe soak about 20 mins in warm water to soften)
  • 1/2 cup cacao or carob powder
  • 2 Tbs flax ground + 6 Tbsp water
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbs vanilla
  • topping: 1/4 cup vegan chocolate chips and/or chopped nuts


  1. Line 8×8 inch pan with parchment paper and preheat oven to 350 degrees F
  2. Add ingredients (except topping) to a food processor (S blade) and blend until completely smooth
  3. Spread batter evenly over parchment paper in the pan and sprinkle with topping evenly
  4. Bake at 350 degrees F for about 18-20 minutes, until desired ooeyness. Allow to cool for about 5 minutes.

black bean brownies 2

Black Bean Brownies Portions: 20
Total Calories 92 Calories
Nutrients Amount Per Portion
Protein 3 g
Carbohydrate 17 g
Dietary Fiber 4 g
Total Sugars 8 g
Added Sugars 1 g
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.4 g
Omega 3 – EPA 0 mg
Omega 3 – DHA 0 mg
Cholesterol 0 mg
Minerals Amount Per Portion
Calcium 34 mg
Potassium 203 mg
Sodium 87 mg
Copper 206 µg
Iron 1 mg
Magnesium 36 mg
Phosphorus 77 mg
Selenium 2 µg
Zinc 1 mg
Vitamins Amount Per Portion
Vitamin A 0 µg RAE
Vitamin B6 0.0 mg
Vitamin B12 0.0 µg
Vitamin C 1 mg
Vitamin D 0 µg
Vitamin E 0 mg AT
Vitamin K 1 µg
Folate 19 µg DFE
Thiamin 0.1 mg
Riboflavin 0.0 mg
Niacin 0 mg
Choline 9 mg