Saturday, December 22, 2012

Frozen Breakfast Smoothie - Even when it’s Cold!

 

There is just something about a smoothie that satisfies the taste buds, regardless of the weather!  Grab the sunscreen or the snuggle duds or ‘long johns’  or even snuggle up to the fireplace and enjoy a smoothie!  

Think Smoothies after the holidays when all of that food is being digested!

Rather than skip breakfast as so many of want to, just try a smoothie!  Not only does it have more nutrients, it is easier to eat.  I prefer the frozen kind, but it can also be eaten thru a straw.

There are so many foods to add to a smoothie.  So many vegetables, fruits, nuts and don’t forget the protein powders!

I started using protein powders after discovering that gluten was the culprit that was making me sick.  I never really liked meat, but was not getting enough protein.  Both my nails and hair were very brittle, so I began searching for a cause.  One of the reasons found was not enough protein.   Once I started using protein powders, the nails improved rather quickly, but the hair took a bit of time.   Disclaimer:This is not to say this is the reason for everyone’s brittle nails and hair, it worked for me.

For whatever reason, you may use protein powders, they do add nutrients.

This smoothie is loaded with nutrients and even a little caffeine.

Breakfast In A Glass Protein Smoothie

Breakfast In A Glass Protein Smoothie

Ingredients
1/2 cup broccoli florets, frozen, cut into small pieces
1/4 cup frozen blueberries
2 large frozen sliced strawberries
1/2 medium frozen banana, sliced
1 tbsp Cocoa Powder (used Ghirardelli)
1 kiwi fruit, peeled, cut into quarters
1 large orange, peeled and cut into quarters
1/2 scoop  protein powder
1/4 cup sliced almonds , for garnish ( 2 Tbsp per serving)
5 Ice cubes

Procedure
Place all ingredients in a blender capable of crushing ice (or a frozen concoction maker). Replace the top on the blender jar.   This may also be made in one of the new food masticator type of blenders.

Breakfast In A Glass Protein Smoothie - ingredients

Breakfast In A Glass Protein Smoothie

Pulse two or three times to get it started, push down the ingredients. Turn the blender shown on ‘ice crush’.   Stop and push down as necessary.

A stick blender works well too, you may have to stir it a couple of times.  Stir the mixture so that it will blend easier.

After the mixture is completed blended (no large particles showing, serve in parfait glasses. 

When finished, use a spatula to remove all of the smoothie to serve.

Breakfast In A Glass Protein Smoothie

Top with 2 tbsp sliced almonds. Eat with a spoon.

Breakfast In A Glass Protein Smoothie

Servings: 2
Yield: 1 very large serving or 2 medium


Nutrition (per serving): 223 calories, 7.5g total fat, 3.8g monounsaturated fat, 1.7g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, 1.4g linoleic acid, 1g saturated fat, 0mg cholesterol, 101.3mg sodium, 104.6mg calcium, 657.5mg potassium, 71.1mcg folate, 133.5mg phosphorus, 6.9mg phytosterols, 0mcg lycopene, 2.2mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 124.4mg vitamin c, 0IU vitamin d, <1mg zinc, 34.7g carbohydrates, 8g fiber, 26.8g net carbohydrates, 20.6g sugar, 4g fructose, <1g galactose, 3.8g glucose, <1g lactose, <1g maltose, 1.3g sucrose, <1mg stigmasterol, 10.7g protein, 6.9mg caffeine.

 

Author Notes
This can be made using fresh fruit, but will be liquid instead of frozen.  Add the ice cubes at the beginning to reduce preparation time. Although the ice cubes can be omitted,  I prefer the addition of the ice cubes to make it a bit smoother.

Feel free to add complementary items to the smoothie.  If you add for instance oatmeal, reduce the broccoli or orange, because both have lots of fiber.

Warning: the top must be on the blender when pulsing, or there will be  splashes everywhere!


© 2012 http://retiredwithnoregrets.blogspot.com/

Tuesday, December 4, 2012

Chocolate Flour-less Condensed Milk Cake - After DIY Almond Milk

There have been several questions on what to do with the pulp left after making DIY almond milk.

In the past, I have added it to smoothies and muffins. Today, I decided to go even further and convert my  Chocolate Condensed Milk Cake to flourless using some of the ground almonds.

This may not work for all because the almond meal left could be drier than my version .  It’s a bit of trial and error, if you really squeeze all liquid from the ground almonds, baking time will be less.  Since mine had a bit more liquid, the cake takes longer to bake.  I also ground the almonds to the smooth consistency of  nut butter after making the ‘milk’.  To make this cake using this method, the remaining almonds should be smooth, not grainy!

Be prepared to let the cake bake for 45 to 60 minutes, depending on the amount of liquid in the ground almonds.

This is a dark chocolaty dense decadent cake. It is a one layer or half-size cake.  The cake puffs up and deflates as it finishes baking, becoming a chocolaty decadent cake.

This cake is for those who really love dark chocolate!

Chocolate Flour-less Condensed Milk Cake

Chocolate Flour-less Condensed Milk Cake - display

This is a cake that uses the leftovers from DIY almond milk

 

Ingredients

 

1/2 cup butter

1 tsp almond oil, optional

1/2 cup Granulated Stevia (or granulated sugar)

7 ounces fat free sweetened condensed milk

3 eggs

1/2 cup finely ground almonds (from making almond milk)

6 tbsp cocoa

3/4 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1/2 tsp almond extract

1 tbsp powdered (confectioners) sugar, for garnish

1/4 cup semisweet chocolate chips

 

Procedure

 

·         Grease pan with shortening and dust with cocoa. After shaking pan to cover it, tap any additional cocoa into the bowl to mix into the cake.  There should be no more than an additional teaspoon of cocoa.

 

 Chocolate Flour-less Condensed Milk Cake - prepared pan

 

·         Preheat oven to 350 degrees.

 

·         Beat butter and sweetener at high speed until fluffy.  Continue mixing, adding in condensed milk and eggs. Beat in vanilla and almond extract.

 

Chocolate Flour-less Condensed Milk Cake -  butter, sweetener

 

Chocolate Flour-less Condensed Milk Cake - eggs, butter, milk

 

 

 

 

·         Mix cocoa and ground almonds, sprinkle in baking powder

 

 Chocolate Flour-less Condensed Milk Cake -  cocoa ground almonds

 

·         Gradually add cocoa/ground almonds as you continue mixing.

 

 Chocolate Flour-less Condensed Milk Cake

 

·         Spread about 2/3 of batter in prepared pan. Sprinkle chips over, cover with remaining batter

 

Chocolate Flour-less Condensed Milk Cake

 

Chocolate Flour-less Condensed Milk Cake

 

·         Bake 45 - 50 minutes or longer, if the top is still not firm

 

·         Cool about 15 minutes in pan before turning out on to a serving plate. Dust with Confectioner's sugar using a sifter.

 

 Chocolate Flour-less Condensed Milk Cake

 

After cooling, store tightly wrapped on counter up to 24 hours or refrigerated or freeze.

 

Chocolate Flour-less Condensed Milk Cake

 

Servings: 12

 

Nutrition (as prepared): 186 calories, 12.7g total fat, 4.1g monounsaturated fat, 1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.3g saturated fat, 75.4mg cholesterol, 108mg sodium, 167.9mg calcium, 249mg potassium, 13.9mcg folate, 203mg phosphorus, <1mg phytosterols, 0mcg lycopene, 10.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 15.8g carbohydrates, 1.6g fiber, 14.2g net carbohydrates, 11.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 4.5g protein, 6.2mg caffeine.

 

Even better two days later!

 

Chocolate Flour-less Condensed Milk Cake

Tips

After making the almond milk, the remains were put thru the food processor for about 5 minutes.  The result was creamy, minus the fat that went to the milk.  The texture is similar to the nut butter minus the fat.  So re-grind the remains, instead of throwing them out.

 

Ground Almonds

 

If, the cake appears wet near the bottom after baking, one of two things can be done, return it to the oven or place it in the microwave , uncovered for about 3 or more minutes on high, checking it carefully.

 

I was a little hesitant to do this post, but I know there are some who wonder if there is anything else to use the ‘almond pulp’ except smoothies or throwing it in the garbage.


© 2012 retiredwithnoregrets.blogspot.com

#Gluten-Free #Flourless #ChocolateCake  #CondensedMilk

Sunday, November 25, 2012

Gluten-Free Savory Yeast Bread - Baked As Rolls, Buns or Loaf


On past Saturday, I was planning to make pizza, but didn’t have many ingredients.  Hot yeast bread is more appetizing to me than pizza, so I decided to combine both.

Before I share the method and ingredients, I will show the different forms into which the dough can be shaped.

This is a project for those who enjoy baking and willing to try a  new experiment in making gluten-free bread. It does take time, so a Saturday or Sunday afternoon will be the best time for this undertaking.

As a “French Loaf” type

Gluten Free Savory Yeast Bread

This could have been placed directly on a greased pan, instead of foil. The dough does not spread too much, just rises.

Gluten Free Savory Yeast Bread

As smaller ‘fingers’

The insides have the ‘stretchiness’ like the store bought croissants and quite good when warm.  They were all gone before they got cold!

Gluten Free Savory Yeast Bread

Gluten Free Savory Yeast Bread

As buns

Gluten Free Savory Yeast Bread

Gluten Free Savory Yeast Bread

Sliced to be used as buns

Gluten Free Savory Yeast Bread

Decided to freeze some of the ‘buns’

Gluten Free Savory Yeast Bread

Just before going in the oven.  Those are English muffin rings on a greased baking sheet.  The insides of the rings are also greased.

Gluten Free Savory Yeast Bread

Served as a bun

This works well as a hamburger bun. Carefully warm them in microwave, do not over heat as they will become spongy.

Gluten Free Savory Yeast Bread - Served

Now to the if, whens and buts….

The mixing of the batter

This began with a package of Bob’s Red Mill Pizza Mix. Additional ingredients added then prepared according to package instructions.

Add this to the mixing bowl along with the BRM Pizza mix and yeast
1/4 cup bean flour
1 tsp ginger powder (for the bean effects)
1 tsp dough enhancer(or 1/2 tsp lecithin, 1/8 tsp ascorbic acid, 1/8 tsp ginger)
 
 
Continue following the instructions from the package, adding 3 tbsp additional solid shortening as a part of the fat listed in the package instructions.
 

Gluten Free Savory Yeast Bread

Allow the mixer to run on low until the dough is mixed.
 
Once the dough is mixed with the liquid, add in the following and continue mixing for about a minute.
 
3 ounces chopped black olives
1 large roasted red pepper, drained, wiped dry to remove any water liquid, diced
2 caramelized garlic cloves (or 2 fresh - caramelized, has better flavor)
1/2 tsp rosemary
1 tsp parsley flakes
1 tsp basil
1 tsp dehydrated onion
1 tsp Bragg Organic Sprinkles(similar to Herbes de Provence with more herbs)
 
The batter will appear similar to this.
 
Gluten Free Savory Yeast Bread

Shape according to which form you wish to bake. Allow the dough to rise.  Bake in preheated 400F oven  for each type shown above (375F if using one loaf pan to bake the entire recipe .. not recommended)

The additional bean flour and dough enhancer makes the bread a little ‘stretchy-er’ than most gluten-free breads.

Enjoy! 

Tips:

 If adding more ingredients that have liquid than ingredients that are dry, reduce the water by a tablespoon.  If the dough is a bit wet, it will be harder to shape it.  It will still work, but will have to be shaped with a spatula.

If deciding to go all the way and make pizza bread, by mixing in  shredded cheese and pepperoni, it should either be flattened like focaccia or a ‘French’ loaf.

This is great for a get-together or pot-luck, shaped as a ‘French’ loaf or in ‘fingers’


© 2012 retiredwithnoregrets.blogspot.com     #GlutenFree  #YeastBreads  #savory

Sunday, November 4, 2012

Making Raw Chocolate Balls - When there is nothing worth watching on TV

House cleaning and laundry wasn’t keeping me busy on Saturday, so I decided to make some chocolate treats.

I was just tired of flipping channels each time a political ad came on, so I turned the TV off and started some house cleaning. After an hour or two, that got boring, so on to looking for something else to do. 

I have made these balls before, but used all dried plums(prunes).  The taste wasn’t the best, so I decided to mix the dried fruit this time.  This mix works very well and is quite tasty!  They are a little sweet with the amount of chocolate added, so the amount may be reduced to taste.

There is no added sweetener in this version ‘raw’ aka ‘un-cooked’ chocolate balls, as a candy bar is used instead of cocoa or unsweetened chocolate.

Raw Chocolate  Balls - Another Version
Raw Chocolate Balls

Ingredients1/2 cup pecans
1/2 cup Walnuts
1/2 cup natural almonds
1/2 cup dried dates
4 large dried plums (prunes)
1/2 cup raisins
1 3.3-oz. Dark Chocolate Bar (or 3-oz. (or less) semi-sweet baking chocolate)
1/4 tsp vanilla powder
1/2 tsp cinnamon
1/4 cup Unsweetened shredded coconut (used Let's Do Organic)

Procedure
·         Pulse the almonds to consistency of flakes
 
Raw Chocolate Balls - almonds
 
·         Add Remaining ingredients in a food processor, and pulse  about 3 or 4 times or until finely chopped
 
Raw Chocolate Balls -ingredients
 
Raw Chocolate Balls
 
  • forgot to add chocolate, so chopped and added it in and pulsed a few more times
 
Raw Chocolate Balls - chopped candy bar
 
·         Using (food service grade) gloved hands, shape into balls. 
 
Raw Chocolate Balls - tools of the trade
 
They are ready to be stored, freeze spread apart first to prevent sticking together.
 
 Raw Chocolate Balls
 
·         After freezing, place in a sealed container and return to freezer, restoring to room temp before serving. If not freezing store in a sealed container in the fridge.
 
Raw Chocolate Balls
 
I enjoyed one before returning them to freezer… Each ball is about 1 1/2 inches in diameter, so they can be made smaller.

Raw Chocolate Ball

Servings:  24
Nutrition (per serving): 89 calories, 5.5g total fat, 1.5g monounsaturated fat, 1.7g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 1.5g saturated fat, <1mg cholesterol, <1mg sodium, 17mg calcium, 96.4mg potassium, 5.3mcg folate, 34.2mg phosphorus, 1.8mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1mg zinc, 9.8g carbohydrates, 1.6g fiber, 8.3g net carbohydrates, 6.7g sugar, 1.8g fructose, <1g galactose, 1.9g glucose, 0g lactose, <1g maltose, 1.1g sucrose, <1mg stigmasterol, 1.7g protein.

Tips
 
Depending on which dates used, you may have to squeeze the mixture into the balls.
This batch used these chopped dates
 
Raw Chocolate Balls - dates
 

instead of these - this type works best
Raw Chocolate Balls - dates
 
Food service (sanitary) gloves can be purchased in large quantities at warehouses, smaller amounts can be found at stores like Wal-Mart. Read the label to make sure it says “approved for food handling” .


© 2012 retiredwithnoregrets.blogspot.com

Saturday, October 13, 2012

It’s Pumpkin Season - Pumpkin Raisin Spice Muffins - Gluten Free Option

Since it’s pumpkin season, I am trying out different ‘pumpkin’ goodies!

Yesterday, I read a post on Appetite for Health and noticed a recipe for Pumpkin Spice Muffins that were gluten-free!  It was pumpkin and the rest is ‘history’!

Of course I always use part non-calorie sweetener when baking for myself, so I substituted part granulated stevia for some of the honey.  That makes a drier batter, if additional ‘liquid’ ingredients aren’t used.

My version came out a little drier, but was delicious, just the same.

My version

Pumpkin Raisin Spice Muffins – Gluten-Free
 
 Pumpkin Raisin Spice Muffins  retiredwithnoregrets.blogspot.com
 
Ingredients
 
Wet Ingredients
1 egg
1/2 tsp vanilla extract
2 tbsp raw honey (or 2 1/2 Tbsp liquid)
2 tbsp grape seed oil
1 tbsp unsweetened applesauce
1/2 cup canned pumpkin puree (not pumpkin pie mix)
2 tbsp granulated Stevia (or sucralose or sugar or honey)
 
Dry Ingredients
1/4 cup GF Bisquick-type mix
1/2 cup sorghum flour, fine-milled
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1 pinch ground ginger
1/4 tsp ground nutmeg
 
Add-ins
1/2 cup raisins
1/8 cup chopped pecans
 
Topping (optional)
1/2 tbsp Turbinado sugar (coarse grain sugar)
 
Procedure
·         Preheat oven to 350°F.
·         Line muffin cups with non-stick paper liners, (or spray with cooking spray).
·         Mix all dry ingredients together. Set aside.
·         Beat Wet Ingredients with a hand mixer until combined.
·         Stir in raisins and nuts. Mix just until blended.
·         Divide batter among 12 muffin cups.
·         Sprinkle the Turbinado sugar over the muffin cups, equally.
 
 Pumpkin Raisin Spice Muffins   retiredwithnoregrets.blogspot.com
 
close-up
Pumpkin Raisin Spice Muffins   retiredwithnoregrets.blogspot.com
 
·         Bake at 350°F for about 20 minutes or until done.
 
Pumpkin Raisin Spice Muffins   retiredwithnoregrets.blogspot.com
 
Pumpkin Raisin Spice Muffins   retiredwithnoregrets.blogspot.com
 
Servings: 8
 
Nutrition (per serving as prepared): 155 calories, 5.6g total fat, 1.4g monounsaturated fat, 2.8g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g saturated fat, 26.4mg cholesterol, 120.2mg sodium, 40.6mg calcium, 120.1mg potassium, 5.7mcg folate, 59.9mg phosphorus, 8mg phytosterols, <1mcg lycopene, 2.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.3mg vitamin c, 2.2IU vitamin d, <1mg zinc, 24.9g carbohydrates, 2.2g fiber, 22.7g net carbohydrates, 11.2g sugar, 2.7g fructose, <1g galactose, 2.5g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.6g protein.
 
 
Notes and Tips:
·         If using all non self-rising flour, add 1 tsp baking powder per cup of flour.
·         The large amount of raisins sweetens the muffin. If the amount is reduced, more granulated or liquid sweetener will need to be added.
·         Smooth the tops with a spatula dipped in water(shake water off) before sprinkling with the Turbinado, if a smooth top is desired
·         I always use a 12-cup muffin pan as I can never predict how many muffins I will definitely have.
 
 
 

© 2012 retiredwithnoregrets.blogspot.com

Wednesday, September 26, 2012

Quick Dishes - Creamed Coconut Gingered Carrots

There were carrots in the refrigerator that were supposed to be juiced.   Well good intentions….

The day before trash day is the day to see what remains in the fridge, so… often I will think of a dish to use something rather than throw it out, if I don’t think I  will be using it within a week.

I bought creamed coconut about a year ago and just couldn’t decide what to do with it.  Some people just eat bits of it each day.  I prefer to add it to something.

The two things I really love adding to carrots are ginger and coconut…..

Therefore……

Creamed Coconut Gingered Carrots
 
Creamed Ginger Coconut Carrots
 
Ingredients
 
3 pounds carrots, raw
1/2 cup fresh ginger, sliced thinly
3 pieces un-crystallized Candied Ginger (used Trader Joe's)
1/2 tsp salt
2 ounces Creamed Coconut (used Let's Do Organic)
1/2 tsp cinnamon
1/2 tsp Sodium-free Herb mix  
 
Procedure
 
Prep the carrots, place in water and cook until tender.  Cool slightly. Place cooked carrots and ginger a food processor and pulse until smooth.
 
 Add the salt, spices and creamed coconut and pulse until thoroughly mixed.
 
Creamed Ginger Coconut Carrots -  creamed coconut
 
 Creamed Ginger Coconut Carrots
 
Serve warm as a side.
 
Creamed Ginger Coconut Carrots
 
Yield: 8 sides
 
 
Nutrition (per serving): 134 calories, 5.2g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, 4.3g saturated fat, 0mg cholesterol, 238.2mg sodium, 60mg calcium, 571.9mg potassium, 33mcg folate, 62.4mg phosphorus, <1mg phytosterols, 1.7mcg lycopene, <1mcg selenium, <1mg thiamin, 0mcg vitamin b12, <1mg vitamin b6, 10.4mg vitamin c, <1mg zinc, 20.4g carbohydrates, 6.6g fiber, 13.9g net carbohydrates, 9.4g sugar, <1g fructose, 0g galactose, 1g glucose, 0g lactose, 0g maltose, 6.1g sucrose, 2.7g protein.


© 2012 retiredwithnoregrets.blogspot.com

Tuesday, September 25, 2012

Pumpkin Season - Gluten-Free Chocolate Pumpkin Cupcakes - Using A Brownie Mix

This is a quick easy way to get your chocolate and pumpkin all in one bite!

This brownie mix has additional chocolate chips in the package, so other brownie mixes may not taste as good without adding about a half cup of chips.

My friend Cathy over at The Dutch Baker’s Daughter has whipped up some good looking Chocolate Pumpkin Cupcakes, I had to go it alone in using a brownie mix. Since I have a couple cans of pumpkin, I will use cake mix next time.

Gluten-free baking takes just a little more adjusting in the liquids or it could be a bit ‘gummy’.

These turned out quite moist.   If removed from oven a few minutes early, they are slightly pudding-like inside.   I liked the both ‘pudding-like and cupcake-like.

I chose not to frost them, so I sprinkled  chopped pecans on top.


Chocolate Pumpkin Cupcake
 
Chocolate Pumpkin Cupcakes - Using A Brownie Mix
 
Ingredients
 
1/2 box Gluten Free Pantry Chocolate Truffle Brownie Mix
1 tsp baking powder (aluminum free)
1/4 tsp nutmeg
1 pinch ground cloves or allspice
1/4 tsp cinnamon
1/2 cup pumpkin, canned
2 tbsp butter
1/4 cup egg white product (or 1 egg)
2 tbsp 2% milk, if needed
 
Garnish
1 tsp finely chopped walnuts or pecans, optional
 
Procedure
 
·         Beat pumpkin, egg, spices, extract, butter until smooth, and continue beating in the brownie mix and baking powder, adding milk as needed.  Beat additional minute.  
 
·         Divide into 10 cupcake paper covered cupcake cups.   Optionally, sprinkle the nuts evenly over the tops
 
Chocolate Pumpkin Cupcake
 
 
Chocolate Pumpkin Cupcake
I stuck a white chip in center of each, did not change flavor
 
·         Bake in pre heated 350F oven for 20 to 22 minutes.  Check with toothpick at 20 minutes.  Allow to cool before serving
 
Chocolate Pumpkin Cupcake
 
 
Chocolate Pumpkin Cupcake
removed early about 18 minutes
 
Chocolate Pumpkin Cupcake
baked 22 minutes
 
 
Servings: 10
 
Nutrition (as prepared): 121 calories, 4.1g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, 2.4g saturated fat, 6.4mg cholesterol, 90mg sodium, 42.5mg calcium, 41.3mg potassium, 2mcg folate, 54.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.3IU vitamin d, <1mg zinc, 20.1g carbohydrates, 1.6g fiber, 18.5g net carbohydrates, 14.4g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 1.5g protein.
 

 
© 2012 retiredwithnoregrets.blogspot.com