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Bob's Red Mill

Bob's Red Mill Sea Salt

907 g

Product ID: BRM31527

Expiration: June 2018

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  • Description
  • Recipes
  • Ingredients
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Bob's Red Mill Sea Salt

 

Bob's Red Mill Sea Salt is made from Pacific sea water purified by a simple evaporation process.

Salt brings out the flavors of other foods and controls the fermentation of yeast in bread. Sea salt is excellent for both table and cooking use. Many gourmet chefs say they prefer sea salt over table salt for its coarse, crunchy texture and stronger flavor. Try our recipes for Cornmeal Mountain Pancakes and Orange-Honey Bread, printed on the back of this package!

Benefits:

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Paleo

    We offer many wholesome ingredients that are favored by folks who follow a paleo, primal or other grain-free diet, including nuts flours, starches, whole nuts, and seeds.

Grain-Free Spiced Chocolate Torte

  • Dietary Specialty Grain Free, Soy Free, Vegetarian

 

Ingredients

For the Spiced Chocolate Torte

For the Chocolate Ganache
  • 1/2 cup Bittersweet or Semi Sweet Chocolate Chips
  •  pinch Salt
  • 1/2 cup Heavy Cream or milk of choice

Directions

 

  1. To make the torte, preheat the oven to 350°F. Line the bottom an 8-inch springform pan or 9-inch regular cake with parchment and grease the parchment and the sides of the pan.
  2. Mix the almond flour, tapioca flour, cocoa, baking soda, espresso powder, spices, and salt in a large bowl.
  3. Melt the butter in the microwave in a heatproof bowl (or on the stovetop in a small saucepan) and whisk in the sugar while it’s still hot. Add the honey and extracts and whisk until smooth, then whisk in the eggs one at a time.
  4. Add the wet ingredients to the dry ingredients and stir with a spatula until thoroughly combined.
  5. Transfer the batter to the prepared pan and bake until just set, about 35-40 minutes. A toothpick inserted in the middle of the cake should come out clean or with a few small crumbs attached, but no goo.
  6. Let the cake cool in the pan for 10-15 minutes, then transfer to a rack and allow to cool completely, right side up.
  7. To make the chocolate ganache, place the chocolate chips and salt in heatproof bowl. Warm the cream in the microwave or on the stovetop until steam is just rising from the edges. Pour the cream over the chocolate, cover the bowl with a plate, and wait five minutes. Whisk until smooth.
  8. Spread the chocolate ganache over the top of the cooled cake, allowing it to drip down the sides.
  9. Let the ganache set at room temperature for an hour or in the freezer for 15 minutes before topping with whipped cream and pomegranate arils. Slice and serve!

 

 

Nutritional FactsServing Size: 1/4 tsp(1g)Servings Per Container: 453Amount Per Serving% Daily Value
 
Calories0 
Calories from Fat0 
 
Total Fat0 g0 %
Saturated Fat0 g0 %
Trans Fat0 g0 %
Cholesterol0 mg0 %
Sodium390 mg16 %
Total Carbohydrate0 g0 %
Dietary Fiber0 g0 %
Sugars0 gN/A
Protein0 g0 %
 
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
 
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
IngredientsSea Salt and Magnesium Carbonate (flowing agent)

*Manufactured in a facility that also uses tree nuts, soy, wheat, and milk

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