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Bricks Gluten-Free Turkey, Sweet Potato, Cranberry, and Pumpkin Seed Bar (Pack of 2)

Product Amount: 1.5 oz Bar (2 pack)
Model Number: GFD240210 - UPC/ISBN: 864484000013

Gluten Free FoodsMilk Free FoodsSoy Free Foods

Points Credit : 7 points Currently valued at $0.70



YOUR PRICE: $6.99

Out of Stock

Bricks Gluten-Free Turkey, Sweet Potato, Cranberry,  and  Pumpkin Seed Bar (Pack of 2)


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Pack of 2 
 
Paleo Friendly, Non-GMO, Dairy Free, Gluten Free, Grain Free, Soy Free.

Bricks Bars are made with grass fed lean meats (raised without antibiotics, no hormones added), veggies, fruits & seeds. Minimally processed and organic when it matters.  

Brick Bars combine real food ingredients making them more complete than plain old jerky. Savory, not sweet like typical protein bars. 

In the spirit of giving thanks, Bricks 100% Antibiotic Free Turkey Bar tastes delightfully recognizable. Savory turkey with sweet pieces of cranberries, raw pumpkin seeds and distinct sage, thyme, and cinnamon spice flavor. Add a hint of sweetness from sweet potatoes and it tastes like gratitude every time.

Shelf Life: 12 months

Ingredients: 
Turkey, organic dried cranberries (organic cranberries, organic evaporated sugar, organic sunflower oil), organic raw pumpkin seeds, sweet potatoes, organic virgin coconut oil, water, organic black pepper, organic thyme, organic coconut sugar, organic rubbed sage, celery powder, sea salt, organic garlic powder, organic onion powder, organic cinnamon, lactic acid (not from
milk). No nitrites or nitrates added except those naturally occurring in celery juice powder & sea salt.

Product of United States

Nutrition Facts
Serving Size Volume 1 Bar 
Serving Size Weight 43 G 
Servings Per Package 1  
Calories 130  
Calories From Fat 50  
Total Fat 5 G - 8%
Saturated Fat 3 G - 15%
Trans Fat 0 G 
Cholesterol 18 Mg - 8%
Sodium 105 Mg - 5%
Total Carbohydrates 11 G - 5%
Dietary Fiber 2 G - 8%
Sugars 6 G 
Protein 10 G - 20%
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 6%
Product added on: Wednesday 20 May, 2015.


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