For a plain vanilla shortcake, omit lemon zest and basil and add
an extra teaspoon of vanilla extract
I skipped the mint and replaced it by
an extra teaspoon of vanilla extract, and added a small pear in the cream mix.
Not exact matches
One
vanilla bean is roughly equivalent to about 3
teaspoons vanilla extract, so if you're substituting one for the other, you may only need part
of a
vanilla bean to make a recipe calling for
extract — this said, a little
extra vanilla bean generally doesn't hurt!
Another thing I like to do is add a
teaspoon of vanilla extract and some cinnamon to the mix (when he made them, he used 3 bananas and 6 eggs to feed the 3
of us — it made plenty and we had a few
extra).
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz
extra firm silken tofu (1/2
of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2
teaspoon salt 1
teaspoon vanilla extract 2 cups pecan halves
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar,
extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch
of Salt 0 0 • 1
teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup
Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2
teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup for a vegan option) 1
teaspoon vanilla extract or
vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
1 very ripe banana 1/2 cup
of fresh blueberries +
extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
* 1/4 cup olive oil (I used organic,
extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1
teaspoon pure
vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup
extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2
teaspoons vanilla paste, or 1 tablespoon
vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3 tablespoons cream
of tartar 150 ml agave syrup 50 ml
extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural
vanilla extract 1/2
teaspoon grated lemon zest (organic) 200 g -LSB-...]
What's in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need
extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus
extra julienned for garnish, if desired (or you could use a sprig
of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle
of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for
extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half
of this amount) * 3
extra large eggs, or 4 medium eggs * 1 Tablespoon
vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4
teaspoon xanthan gum * 1
teaspoon salt * 1/3 cup dried, unsweetened coconut, plus
extra for sprinkling
For the cake 2 1/2 cups Pamela's Nut Flour Blend 3/4 cup tapioca flour 1/2
teaspoon baking soda 1/4
teaspoon salt 3 eggs 1/2 cup honey 1/2 cup
extra virgin olive oil 1/4 cup freshly squeezed orange juice Zest
of 1 orange (about 1 tablespoon) 1
teaspoon vanilla extract
I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup
vanilla almond milk + a dash
of vanilla coconut milk A dash
extra vanilla extract 3/4 regular jar
of creamy peanut butter 1.5 rounded tsp's
of ground Flaxseed 1/2
teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!
1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2
of each) 1/4
teaspoon Cream
of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for
extra crunch) 1/2
teaspoon Pure
Vanilla Extract 3/4
teaspoon Sea Salt (decrease to 1/8
teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
Plus, I added cinnamon, nutmeg, 1/2 a
teaspoon of extra vanilla extract and 3/4 cup
of frozen blueberries.
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup
extra virgin olive oil or high - oleic safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4
teaspoons vanilla extract 1
teaspoon baking soda 1/4
teaspoon salt 1
teaspoon cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus
extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4
teaspoon pure
vanilla extract 1/4
teaspoon ground ginger (optional) Pinch
of sea salt
You can make this recipe without the seasoning, just add an
extra tablespoon
of brown sugar and
extra 1/4
teaspoon vanilla extract.
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2 fresh dates, pitted 1
teaspoon vanilla extract 2 tablespoons raw cacao powder 2 tablespoons peanut butter, plus
extra for serving pinch
of sea salt fresh berries, for serving
2 cups wholewheat spelt flour 3
teaspoons baking powder 1/4 cup dessicated coconut 1/2 cup coconut sugar (or replace with sugar
of choice) 1/2
teaspoon salt 1
teaspoon cinnamon 1 cup coconut milk 1 egg replacer (chia, flax or NRG egg replacer powder) 4 tablespoons coconut oil 1/2 cup dairy free yoghurt 2
teaspoons vanilla extract 1 cup raspberries +
extra coconut + raspberries for sprinkling
ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus
extra for greasing) 1/2 cup granulated sugar 1
teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose flour 1/2
teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest
of 3 lemons reserved, divided) 1 cup all - purpose flour 1
teaspoon baking powder 1/2
teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)
1/2 cup sugar, plus
extra for sprinkling 4 tablespoons butter, softened 1 egg white 1
teaspoon vanilla extract Zest and juice
of 1 lemon 1 1/4 cups all - purpose flour 1/3 cup cornstarch 1 1/2
teaspoons baking powder
Also, if you're not using
vanilla milk, add 1
teaspoon of pure
vanilla extract and 1
extra tablespoon
of cane sugar.
cookies 1 cup (120 g) chickpea flour 3⁄4 cup (85 g) oat flour 3⁄4 cup (108 g) coconut sugar 1⁄2 cup (40 g) cacao powder, plus
extra for dusting 1
teaspoon psyllium husk powder 1⁄4
teaspoon baking soda Pinch
of fine salt 1⁄4 cup (60 ml) coconut oil, melted 1
teaspoon pure
vanilla extract 1⁄4 cup plus 1 tablespoon almond milk
1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw honey 1 pastured egg 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1
teaspoon ground cinnamon 1
teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus
extra to garnish) pinch
of pink himalayan salt
What's in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need
extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
Ingredients: 2 packed cups pitted Medjool dates 1 cup old fashioned rolled oats 1/2 cup unsweetened finely shredded coconut (plus
extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4
teaspoon pure
vanilla extract 1/4
teaspoon ground ginger (optional) Pinch
of sea salt
• 1 cup pecan halves = 99 grams • 1/2 cup shredded unsweetened coconut = 40 grams • 1 cup soft Medjool dates, pitted (about 10 dates) = 80 grams (this is based on one date weighing 8 grams and as you know there are different sizes
of dates) • 1 tablespoon coconut oil = 15 grams • 1/2
teaspoon sea salt = 3 grams • 1/2
teaspoon vanilla extract = 2 grams • 1/2 cup arrowroot, or tapioca starch = 66 grams •
Extra arrowroot for dusting, or coconut sugar (see note below)