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Three Bakers Max Omega Whole Grain and 5 Seed Gluten-Free Bread (Frozen - 1.0 Unit)
Three Bakers Max Omega Whole Grain and 5 Seed Gluten-Free Bread (Frozen - 1.0 Unit)
$6.79
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Real And Wonderful Superfood Nut Gluten-Free Clusters

Product Amount: 6 oz. Package
Model Number: GFD248550 - UPC/ISBN: 856689003005

Gluten Free FoodsPrepared FoodsMilk Free FoodsCorn Free FoodsEgg Free FoodsSoy Free FoodsKosher Supervised Foods

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YOUR PRICE: $8.32 was $9.79

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Real And Wonderful Superfood Nut Gluten-Free Clusters


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Allergens: Contains almonds, cashews, madacamia nuts.

Certified Gluten Free, Non-GMO, Kosher, Vegan, Soy Free.

Their products are dehydrated at low temperatures to maintain the nutritional value and the individual flavors of each ingredient. They use the almond as a universal ingredient in their products because it offers a unique package of nutrients including protein, fiber, and a rich range of vitamins and minerals.

They select the highest quality ingredients and take the time to hand make each batch of their raw snacks.

The base of these nut clusters includes raw organic almonds, cashews, macadamia nuts, raisins, and cranberries and is sweetened with maple syrup. The clusters are also packed with superfoods like goji berries, maca powder, and cacao nibs.

The maca powder gives them an incredibly distinct taste that is sure to please.

Shelf Life: 6 months

Ingredients:  Natural raw almonds, organic cashews, pure maple syrup, organic macadamia nuts, organic raisins, organic cranberries (with apple juice and sunflower), organic goji berries, organic maca powder, organic cacao nibs, sea salt.
Not raw.

Product of United States

Nutrition Facts
Serving Size Volume 1 Oz
Serving Size Weight 28 G
Servings Per Package 6
Calories 140
Calories From Fat 80
Total Fat 9 G - 14%
Saturated Fat 1 G - 6%
Trans Fat - 0%
Monounsaturated Fat 6 G
Cholesterol - 0%
Sodium 40 Mg - 2%
Total Carbohydrates 12 G - 4%
Dietary Fiber 2 G - 7%
Sugars 7 G
Protein 4 G - 8%
Vitamin A - 0%
Vitamin C - 0%
Calcium - 4%
Iron - 6%

Product added on: Wednesday 26 February, 2014.


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