Put the remaining 1/4
cup vanilla bean sugar in a medium bowl.
Not exact matches
12 ounces rhubarb, chopped into 1 inch pieces 4 ounces raspberries 1
vanilla bean pod, seeds scraped 2
cups water 8 tablespoons good honey (more or less to taste, see note) water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon
vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black
beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
Ant Hill Cake Dough Crumbles 2
cups quinoa flakes 1
cup any gluten free flour of choice — quinoa, millet, amaranth 1/2
cup coconut flour 1 1/2
cups pecans or walnuts seeds of 1
vanilla bean 1/4
cup honey 1/2
cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed and drained 2
cups almond or coconut milk 2 tablespoons coconut sugar 1/2
vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
for the strawberries 1 lb fresh strawberries — hulled and sliced 1/2
vanilla bean — split open, seeds scraped 1/4
cup honey
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)
Panna Cotta (adapted from Living Raw Food) 4
cups coconut milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1
cup meat of fresh young coconut 1/2
cup raw agave syrup OR another sweetener of choice seeds from 2
vanilla beans 1/2
cup coconut oil
Fig and Grape Smoothie 1
cup oat milk 2
cups ice cubes 4
cups grapes — your favourite kind 1
cup ripe figs 1 tablespoon honey 1/2
vanilla bean — optional 1/8 teaspoon cinnamon
1
cup pumpkin seeds — ground into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1
vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4
cups — rinsed and drained well, or the same amount of cooked black
beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon
vanilla extract pinch of salt 1.
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond milk — homemade if possible seeds of 1
vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4
cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4
cup raw agave syrup or more if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut milk — see panna cotta recipe 3 teaspoons
vanilla extract 1 1/2
vanilla bean — seeds matcha powder — to taste
Almond Milk 2
cups almonds — soaked overnight 6
cups water 4 dates — pitted 2 tablespoons agave 1/2
vanilla bean pod without
beans OR 1/4 whole
vanilla pod (I like to save the
vanilla pods after I've scooped out the
beans for other desserts.
Ingredients
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole milk 3/4 cup (150 g) heavy cream 1/4 cup + 1 tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanil
Vanilla Bean Panna Cotta 1 teaspoon powdered gelatin 4 teaspoons cold water 3/4
cup (150 g) whole milk 3/4
cup (150 g) heavy cream 1/4
cup + 1 tablespoon granulated white sugar 1/2 teaspoon
vanilla extract 1/2 vanil
vanilla extract 1/2
vanillavanilla bean
* Variety Packs * AMZ — Java Factory Variety Pack — 39 cents / K -
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K - cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — San Francisco Bay Coffee Variety Pack Coffee — 50 cents / K -
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K - Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
cup AMZ — Hamilton Mills Variety Pack Coffee — 52 cents / K -
Cup AMZ — Brooklyn Beans Variety Pack Coffee K - Cups — 52 cents / K - Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Brooklyn
Beans Variety Pack Coffee K - Cups — 52 cents / K -
Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K - Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Brown Gold Coffee Capsules Variety Pack — 55 cents / K -
Cup CCC — Folgers Gourmet Selections K - Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup CCC — Folgers Gourmet Selections K -
Cup Variety Pack — 57 cents / K - Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup Variety Pack — 57 cents / K -
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K - Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup — 2.0 compatible AMZ — Marley Coffee RealCup Organic Variety Pack — 60 cents / K -
Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K - Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup AMZ — Green Mountain Coffee Flavored Variety Sampler Pack — 62 cents / K -
Cup (Includes Wild Mountain Blueberry, Caramel Vanilla Creme, French Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coff
Cup (Includes Wild Mountain Blueberry, Caramel
Vanilla Creme, French
Vanilla, & Hazelnut)-- 2.0 compatible Want to Brew K - Cups with Your Own Coffee?
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat
vanilla yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole wheat white flour 1/3
cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon
vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons low fat
vanilla yogurt 1 teaspoon vanila
bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
To make
vanilla sugar place a cut
vanilla bean into 1 - 2
cups (200 - 400 grams) of granulated white sugar or confectioners sugar and store in a covered container for a few weeks before using.
Vodka, rum or Bourbon (1
cup (8 oz)-RRB-
Vanilla beans (3)-- save money by ordering in bulk, online or through a co-op — where to buy vanill
Vanilla beans (3)-- save money by ordering in bulk, online or through a co-op — where to buy
vanillavanilla beans
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one
vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
In a large saucepan over medium heat mix the heavy cream,
vanilla bean scrapes and actual
vanilla pod, 1/4
cup sugar and salted caramel.
1
cup sugar 1/3
cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2
cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon
vanilla bean paste 1 teaspoon baking soda
Scoop about 2 - 3
cups of
vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.
Add another
cup or so of
vanilla bean ice cream to form a layer that is about 1 / 2 - inch thick.
Note: To make your own
vanilla extract, place 1 whole
vanilla bean, cut in half lengthwise, into 3/4
cup (180 ml) of vodka.
2/3 + 1/4
cup whole wheat white flour 1/3
cup wheat germ 1/2
cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2
cups pumpkin 2 tablespoons melted coconut oil 1 large egg 2 teaspoons
vanilla bean paste 2/3
cup mini cinnamon chips
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure
vanilla extract 1/4
cup plus 2 tablespoons sugar (increase the sugar to 1/2
cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2
cup soy creamer 1/2
cup coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a
vanilla bean
For the Bourbon
Vanilla Cranberry Relish 3 cups cranberries 1/2 cup honey 1/2 cup bourbon 1 vanilla bean 2 jalapenos, whole or finely
Vanilla Cranberry Relish 3
cups cranberries 1/2
cup honey 1/2
cup bourbon 1
vanilla bean 2 jalapenos, whole or finely
vanilla bean 2 jalapenos, whole or finely chopped
Wipe out food processor and add cream cheese, sour cream, 1/3
cup sugar, egg, and
vanilla bean seeds and process until completely smooth.
-3
cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut oil, melted -1 / 3
cup coffee grounds of choice -1
vanilla bean,
beans scraped from pod — rubbing alcohol — helps to prevent bubbles.
for the frosting: 3 egg whites 150 grams (3/4
cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher salt 335 grams (3 sticks, 1 1/2
cups) butter, softened scrapings of 2
vanilla beans few drops pink food coloring
vanilla bean paste or GF
vanilla extract 1 1/4
cup sugar 1/4
cup water (or cold coffee)
1/2
cup Arborio rice 4
cups milk 1/4
cup sugar 1/2
vanilla bean, split 3/4 teaspoon almond extract or 1 bay leaf 1/2 pint raspberries, other berries or dried fruit (optional)
For a quality nutritious dinner, I destroyed a giant
cup of frozen yogurt with four flavors: pistachio, cheesecake,
vanilla bean, and red velvet cake batter.
4 tablespoons (57 grams) butter, softened 1/2
cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1 teaspoon
vanilla bean paste (or pure
vanilla extract) 1/4
cup (30 grams) all - purpose flour 1/2
cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2
cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar, for garnish
3/4
cup heavy cream + more for brushing, very cold 1/2 scraped
vanilla bean 2 teaspoons pure
vanilla extract 2
cups all - purpose flour 1/4
cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces
In a liquid measuring
cup, use a fork to whisk together heavy cream,
vanilla bean, and
vanilla extract.
1 large butternut squash, approximately 2 pounds 2
cups milk 2
cups white sugar 1/2
cup dark brown sugar 1 cinnamon stick 8 - 10 whole cloves 1
vanilla bean, split 1
cup dried unsweetened coconut
2 tablespoons honey 1/4
cup agave nectar 1 large egg 2 teaspoon
vanilla bean paste 3 large bananas, mashed 1 1/3
cup whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2
cup (scant) mini chocolate chips
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3
cup whole wheat white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1
cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon
vanilla bean paste 1/2
cup cappuccino chips 3/4
cup unsweetened shredded coconut
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for rolling 1
vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and
vanilla seeds.
1 2/3
cup of coconut milk 1 tbsp of apple cider vinegar 1/2
cup of coconut oil 1 1/4
cup of agave or maple syrup 1 tbsp of
vanilla extract (or if you have a
vanilla bean, crack that baby open!)
And if gluten isn't an issue or you don't want to use all the crazy flours, you can make this cake with regular all purpose flour or your favorite all purpose gluten free flour mix, substituting 1:1 ratio with all the gluten free flours (1 1/4
cups or 175 grams all purpose for the dark chocolate, 2
cups or 280 grams all purpose for the butterscotch and
vanilla bean cakes).
1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4
cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1
vanilla bean, split lengthwise and seeds scraped 1
cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt
1 can coconut milk (not light), or 1 3/4
cup cream 6 eggs 3 tablespoons honey 1 teaspoon
vanilla bean powder or 1 tablespoon
vanilla bean extract 2
cups blanched almond flour 1
cup macadamia nut flour (or use all almond flour) 1/2
cup arrowroot or tapioca flour, or equal amounts of both (omit for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
Heat a large frying pan with a medium heat, add 4
cups of milk, 1
vanilla bean, 4 pieces of lemon peel, and gently mix everything together