Visit our recipe page for great ideas on how to use vanilla extract, whole beans, or
pure ground vanilla in your next recipe!
Just wanted to say that I also received
my pure ground vanilla beans and used that in place of the liquid vanilla.
LAFAZA's Organic
Pure Ground Vanilla gives you the true unique flavor of Madagascar Bourbon vanilla beans, without any preservatives or additives.
Product reviews by Whom You Know
Pure Ground Vanilla Gourmet Grade A1 Vanilla Beans Pure Vanilla Extract Vanilla Sugar September 2014
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste
For most recipes, one tablespoon of LAFAZA's Organic
Pure Ground Vanilla is equivalent to 2 tablespoons of Pure Vanilla Extract.
The flavor profile is exceptional and using a combination of the Madagascar Extract as well as
the Pure Ground Vanilla allows us to achieve just the vanilla ice cream we have always wanted to make.
Vanilla Stuffed Squash with Organic Madagascar Pink Rice This is a great way to enjoy two of Madagascar's finest products: Organic Pink Rice from Lotus Foods and
Pure Ground Vanilla from...
LAFAZA all - natural vanilla sugar is made from organic - certified cane sugar and a healthy dose of
pure ground vanilla and whole vanilla beans to infuse the mix.
Check out this short video for some creative ways to use LAFAZA vanilla beans, vanilla extract, and
pure ground vanilla powder!
At Great Ciao we are selling Lafaza's grade A-1 whole beans, as well as
their pure ground vanilla bean powder (both pictured above.)
Pure Ground Vanilla is different from vanilla powder.
Pure Ground Vanilla makes a convenient and delicious addition to baked goods, spice rubs, coffee, tea, specialty drinks, smoothies, dry mixes, and can be used in many recipes as a substitute for vanilla beans or vanilla extract.
LAFAZA
Pure Ground Vanilla gives you the true unique flavor of all - natural Madagascar Bourbon vanilla beans, without any preservatives or additives.
For most recipes, one tablespoon of LAFAZA's
Pure Ground Vanilla is equivalent to 2 tablespoons of Pure Vanilla Extract.
LAFAZA's Organic
Pure Ground Vanilla makes a convenient and delicious addition to manufactured food products, ice cream, baked goods, spice rubs, dry mixes, and can be used in many recipes as a substitute for vanilla beans or vanilla extract.
For most recipes, one tablespoon of LAFAZA's Organic
Pure Ground Vanilla is equivalent to 2 tablespoons of Pure Vanilla Extract.
Ingredients: 3 medium acorn squash 3 tablespoons melted butter 1 teaspoon LAFAZA
pure ground vanilla 1 small yellow onion, finely chopped 2 shallots, finely chopped 4 celery stalks, finely chopped 1 tablespoon minced thyme leaves 2 cups cooked Lotus Foods Organic Madagascar Pink Rice 1/3 cup pecans, toasted and chopped 1/3 cup walnuts, toasted and chopped 1/4 cup dried cranberries, chopped 1 teaspoon coarse salt, plus more to season 1/2 teaspoon freshly ground black pepper, plus more to season
The flavor profile is exceptional and using a combination of the Madagascar Extract as well as
the Pure Ground Vanilla allows us to achieve just the vanilla ice cream we have always wanted to make.
LAFAZA
Pure Ground Vanilla gives you the true unique flavor of all - natural Madagascar Bourbon vanilla beans, without any preservatives or additives.
Pure Ground Vanilla makes a convenient and delicious addition to baked goods, spice rubs, coffee, tea, specialty drinks, smoothies, dry mixes, and can be used in many recipes as a substitute for vanilla beans or vanilla extract.
Click here for great ideas on how to use
pure ground vanilla, vanilla extract, or whole vanilla beans in your next recipe!
For most recipes, 1/2 tablespoon of LAFAZA's Double - Strength Pure Vanilla Extract is equivalent to 1 whole Madagascar Bourbon Vanilla Bean or 1 tablespoon of
Pure Ground Vanilla.
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste
Vanilla Stuffed Squash with Organic Madagascar Pink Rice This is a great way to enjoy two of Madagascar's finest products: Organic Pink Rice from Lotus Foods and
Pure Ground Vanilla from...
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...
Not exact matches
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp
ground vanilla or 1/2 tsp
pure vanilla extract 1/2 tsp freshly grated ginger
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon
vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons
pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely
ground instant coffee powder
SOURCE Adapted from the pumpkin scone recipe from The
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon
pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
Blondies: 1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon
pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
French Toast: butter, for greasing the pan 4 large eggs, room temperature 1 1/2 cups whole milk 1 teaspoon
pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon
ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
4 cups organic, grassfed milk 4 cups organic, grassfed cream 8 organic egg yolks 1 cup
pure maple syrup 2 1/2 TBL real
vanilla extract Bourbon or rum, to taste (optional) Freshly
ground nutmeg
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon
pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon
ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1 1/2 cups all purpose flour 1/2 teaspoon
ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1 1/4 cup old - fashioned oats 2 1/2 cups granola (homemade or purchased) 1 1/2 cups semisweet chocolate chips
1 1/2 cups unsweetened
vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp
ground ginger 1/16 tsp
ground nutmeg 1/8 tsp
pure vanilla extract 1/2 tsp blackstrap molasses *
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon
pure vanilla extract 1 teaspoon
pure almond extract 2 teaspoons
ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely
ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon
pure almond extract 1 teaspoon
pure vanilla extract 1/3 cup
pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Cookies: 4 cups all purpose flour 1 1/2 tablespoons (4 1/2 teaspoons)
ground ginger 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground allspice 1 teaspoon
ground nutmeg 1/2 teaspoon
ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup light brown sugar, packed * 3/4 cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons
pure vanilla extract
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon
ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Cake Batter: 2 tablespoons
ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons
ground cinnamon 1/4 teaspoon
ground allspice 1/4 teaspoon
ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons
pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk
1 tablespoon
ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons
pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/2 cup full - fat sour cream
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon
ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon
pure vanilla extract 1 15 ounce can
pure pumpkin purée (I like Libby's and Trader Joe's)
Add 8 tablespoons melted butter, 1 egg, a bit of kosher salt and as much
pure vanilla extract and
ground cinnamon as you like.
1 cup almond meal * 1 cup unsweetened coconut, finely
ground 7 large eggs, separated 1 cup sugar 2 teaspoons
pure vanilla extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup
pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp
ground cinnamon a pinch of salt 1 1/2 teaspoons
pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1
vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g
pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
;) White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons
pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.