Our full - spectrum proprietary hemp blend is THC free and contains water - soluble hemp
extract powder for maximum absorption.
Not exact matches
Would I be able to substitute organic vanilla
extract for the vanilla
powder?
4 cups Oat Flour 1 cup Maple Syrup
Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla
Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water
for 30 minutes and drained)
Foods
For Athletes — BlackMP is able to
extract the minerals and turn it into a pure liquid concentrate and a
powder form.
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.
Hi got all ingredients except vanilla
powder — got paste or
extract what sort of quantity would I use
for either?
Hi Natalie, I've only ever made this recipe with vanilla
powder before so I'm not too sure about the flavour or ratios
for vanilla
extract but I imagine that it should work well too.
Can you substitute vanilla
extract for the
powder?
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
This organic cold - water
extract powder of the ashwagandha root is an excellent tonic
for immune health, sexual vitality, and harmonized mood.
For the icing, combine
powdered sugar, milk and almond
extract.
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 pie
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 pie
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 pieces
Is it possible to use this recipe but sub out the
extracts and matcha
powder for other various flavors?
Ingredients
for Crunchy Double Chocolate Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane Juice, Natural Process Cocoa
Powder, Natural Flavors, Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
For Filling: Beat cream cheese,
powdered sugar, butter and vanilla
extract in small mixer bowl until smooth.
Add
powdered sugar and vanilla
extract and blend
for two to three minutes, or until desired level of fluffiness.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla
extract 1 1/4 cup AP flour, sifted 1 teaspoon baking
powder 1/4 teaspoon baking soda pinch of salt
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra
for sprinkling 1 tablespoon baking
powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla
extract 1/3 cup (80 ml) heavy cream
for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6 tbsp unsalted butter, at room temperature 1 tbsp vanilla
extract 4 cups
powdered sugar 1 tsp cinnamon
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla
extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa
powder 1/4 tsp sea salt 2 tsp baking soda Baked
for 35 mins
1/2 cup shortening (such as Crisco) 1 cup granulated sugar 1 large egg 1 tsp vanilla
extract 2 2/3 cup all - purpose flour 1 tsp baking
powder 1/2 tsp salt 1/2 tsp nutmeg 1/2 cup sour cream 1 cup sugar,
for dusting
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla
extract 1/4 cup large - grain sugar (
for ex: turbinado)
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg & milk mixture (w /
extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with
powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more
for pan and parchment 2 1/3 cups cake flour, plus more
for pan 2 1/2 cups (10 ounces) fresh cherries, pitted and halved 1/4 cup plus 1 1/3 cups sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond
extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk
Powdered sugar 1/4 cup sliced almonds, toasted
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking
powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla
extract 1 cup (240 mL) milk
For the cake: 4 tbsp all purpose flour 1/4 tsp baking
powder 2 tbsp sugar 2 tbsp milk or cream 1/2 tbsp coconut oil 2 tbsp pure pumpkin puree 1/4 tsp vanilla
extract 1 / 4 tsp pumpkin pie spice
Add butter, vanilla
extract and the
powder mix constanly on low heat
for 15 minutes or until the mixture has a very thick texture.
The recipe calls
for unsweetened non-dairy milk, like almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or seed butter, protein
powder, pure vanilla
extract and a pinch of salt.
For the frosting 16 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 1/2 teaspoons vanilla
extract 3 cups
powdered sugar, sifted
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla
extract 2 cups cake flour 1 1/2 tsp baking
powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated
Pin It Ingredients
For the cake: 355g plain flour 1 tbsp baking
powder 1/2 tsp salt 225 ml milk 2 tsp vanilla
extract (I used 1 tsp
extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
I've got Vivo Life's new protein
powder PERFORM to try out which is a raw plant protein with bio-fermented BCAA's and turmeric
extract to help to optimise recovery and digestive enzymes
for faster absorption.
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1 teaspoon vanilla
extract 1/2 cup cocoa
powder 1 1/2 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon Pinch of salt Confectioner's sugar,
for dusting
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot
powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking
powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla
extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Turmeric Curcumin BioPerine Extremely Potent with 95 % Curcuminoids
Extract - 3 Month Supply
For Maximum Anti Inflammatory Joint Support and Pain Relief - 180 Vegan Turmeric
Powder Capsules Supplement
cream cheese 1 cup
powdered sugar 6 tablespoons butter 1 teaspoon vanilla extract Powdered sugar (optional for dec
powdered sugar 6 tablespoons butter 1 teaspoon vanilla
extract Powdered sugar (optional for dec
Powdered sugar (optional
for decoration)
you can also flavor it with a pinch of cinnamon, a splash of vanilla or almond
extract, some cocoa
powder or chocolate, or toasted nuts
for a crunchy variety.
for the crumb 1/2 cup granulated sugar 1 1/2 tbsp light brown sugar, packed 3/4 cup cake flour 1/2 tsp baking
powder 1/2 tsp salt 2 tbsp white sprinkles 1/4 cup grapeseed oil 1 tbsp clear vanilla
extract
The recipe calls
for quinoa flour, cacao
powder, baking
powder, avocado, vanilla
extract, honey, protein
powder, milk, egg white, stevia goji berries and vegan chocolate chips.
For the chocolate sauce 2 tablespoons coconut oil, softened 2 tablespoons honey 3 tablespoons Navitas Organics Organic Cacao
Powder 1 teaspoon vanilla
extract 1/2 teaspoon sea salt
Then add 1/2 cup of the milk,
extracts, flax meal,
extracts, spices, baking
powder and soda, and salt, and continue to beat
for another two minutes until the mixture is quite fluffy.
2 cups fresh or thawed frozen cranberries 1 3/4 cup sugar, divided 2 cups all - purpose flour 2 teaspoons baking
powder 3/4 teaspoon salt 1 stick unsalted butter, softened 2 large eggs 1 teaspoon vanilla
extract 1/2 cup whole milk Optional: confectioners» sugar
for garnish
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking
powder (buy aluminum - free baking
powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more
for skillet (buy grass - fed butter here) 2 cups whole cane sugar (buy whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic
extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
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)
I want to get the calories down
for weight loss though so my updated recipe is: 6 oz brewed organic coffee cold, 6 oz unsweetened almond milk, 1 scoop organic plant based protein
powder, 1 tsp pure vanilla
extract, 1 tbs organic cocoa, 1 egg yolk, stevia to taste, and contents of 2 probiotic capsules.
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
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon
powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla
extract — 2 tsp Salt — pinch Blackberries — 6 oz
Puddings: 1/2 c. full - fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water
for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t. vanilla
extract 1 T. + 1 t. cocoa
powder
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