As
for the vanilla powder, I make my own by grinding dried vanilla beans, but you can find it in most health stores or even on Amazon.
The recipe calls
for vanilla powder, but if you don't have it, you can use pure vanilla extract instead.
The same goes
for the vanilla powder too.
Haven't tried this yet, but I bet dried (or fresh) ginger would make a great substitution
for the vanilla powder!
Can I ask what is a sub
for vanilla powder or where wud I get it?
Can it be substituted
for your vanilla powder?
We use lots of different brands for these, amazon is a great place
for vanilla powder and for oats I tend to use own brand supermarket x
Would I be able to substitute organic vanilla extract
for the vanilla powder?
Are there any substitutes
for the vanilla powder?
Not exact matches
In this case, you would ask
for a creme - based Pumpkin Spice Frappuccino with a pump of Cinnamon Dolce syrup, a scoop of
vanilla bean
powder, and a pump of white mocha sauce.
This would be good with some
vanilla protein
powder as well
for a post-workout thick shake
But am unsure what exact ingredients to get
for other recipes as I have been shopping around but not having any luck finding the right maple syrup,
vanilla or cacao
powder and date syrup... what type of maple syrup shall I buy (is organic ok to use?).
For example, to make coconut and raspberry mousse, how much
vanilla powder could I use?
Soak the dates in a bowl of hot water
for 20 minutes, then drain and put them into a blender with the coconut milk, coconut oil, salt and
vanilla powder.
Ella — when you say
vanilla powder — would that be for example this product: Just Wholefoods All Natural Custard Powder 100g Im finding it hard to work out what vanilla powder is or where to g
powder — would that be
for example this product: Just Wholefoods All Natural Custard
Powder 100g Im finding it hard to work out what vanilla powder is or where to g
Powder 100g Im finding it hard to work out what
vanilla powder is or where to g
powder is or where to get it?
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)
4 questions 1 how long will it keep in fridge 2 where do u get
vanilla powder from 3 will the nutri bullet blend it 4 what time shall i come round
for cashew on toast?
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.
Hi got all ingredients except
vanilla powder — got paste or extract what sort of quantity would I use
for either?
1/2 cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2 tsp ground
vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest of 1 lemon
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.
You can actually swap the expensive
vanilla for a pinch of inexpensive
powdered dried ginger, which works so well with the apple.
Hi, I am looking
for where I can buy
vanilla powder because the only option I can find or my food scientist can even think of is protein
powder?
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
Also I don't have
vanilla powder in the cupboard, what could I substitute it
for please?
In a medium bowl whisk together flour, baking
powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel,
vanilla and melted butter, pour into prepared pan and bake
for approximately 40 - 45 minutes.
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 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
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
For this creamy Key Lime Pie Smoothie, I use spinach, a half of an avocado, almond milk, lime juice, honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French
Vanilla Powder.
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.
I subbed banana
for the apple sauce and soy milk with two dates blended into it
for the liquid, some
vanilla, cocoa
powder (about 3 or 4 Tlbs.)
Even
for chocolate recipes, I still prefer
vanilla protein
powder because it usually has a nicer flavor compared to chocolate
powders.
1/2 scoop
vanilla protein
powder (can be omitted — but I like the extra protein — use whatever brand is safe
for your diet)
As soon as fall comes around, I start stocking up on fresh baking
powder, baking soda, sugar, flour, and
vanilla in preparation
for all the baked goodies that I will be making in the coming weeks and months... basically until June comes back around and it's too hot to turn the oven on.
Note: I don't use dates or
vanilla powder because I usually use one batch
for both sweet and savoury uses, but if it's just going to be coffee creamer, go ahead.
For Filling: Beat cream cheese,
powdered sugar, butter and
vanilla extract in small mixer bowl until smooth.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso
powder 1 teaspoon
vanilla 2 eggs 1 1/2 cups toasted pecan halves
For the icing though I used my favorite: 1 cup of
powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon
vanilla, and a pinch of salt.
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
The second calls
for banana, protein
powder, almond milk, chai tea, tahini, dried turmeric, cinnamon, flaxseed, and dried
vanilla.
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
For vanilla mousse: 6 grams gelatin
powder 30 ml.
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
But I thought it was a nice challenge to try to veganise a cake that calls
for Mohnback (prepared poppy seed cake filling), Vanillepudding (
vanilla custard), and Saucenpulver (instant
vanilla sauce
powder) in one single recipe.
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)
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