Vanilla Coffee Salt 2 tablespoons raw sugar 1 tablespoon coarse ground sea salt 1 tablespoon ground coffee (or you can use whole coffee beans) 1/4 teaspoon ground vanilla bean (or
fresh vanilla bean scraped from a pod)
Not exact matches
for the strawberries 1 lb
fresh strawberries — hulled and sliced 1/2
vanilla bean — split open, seeds
scraped 1/4 cup honey
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
1 cup
fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon orange juice 1/2
vanilla bean, split lengthwise and seeds
scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2 cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly sliced
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup
fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon
vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1
vanilla bean,
scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1
vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons
vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups
fresh blueberries 1 tablespoon freshly squeezed lemon juice
rhubarb, cleaned and cut into 2 - inch pieces 1 cup
fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1
vanilla bean, split, seeds
scraped 1 / 2 - inch piece of
fresh ginger, peeled and thickly sliced
Pumpkin syrup - 2 cups water 1 cup dark brown sugar 2 cinnamon sticks 1/2 oz
fresh ginger sliced 1/2 tsp whole cloves 1/8 tsp
fresh grated nutmeg 1 tsp whole allspice 1/2 cup pumpkin puree 1/2
vanilla bean split open, seeds
scraped out - Using whole spices, not ground.
* 2 cups
fresh figs, ends trimmed and sliced into quarters * 2 cups
fresh blackberries * 1
vanilla bean, seeds
scraped away or a dash of
vanilla extract * 1/4 cup agave syrup
3 cup frozen or
fresh cranberries 1 cup sugar 3/4 cup water 3 strips of orange peel 2 Rodelle
Vanilla Beans, split lengthwise and
scraped
for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1
vanilla bean — seeds
scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9
fresh ripe, sweet figs — stems removed and halved
100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2 tsp
vanilla paste [or 1/2
vanilla bean, split open and seeds
scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2 tsp baking powder [or 1/4 tsp hartshorn salt] pinch of salt 1 tbsp dried (or
fresh) lavender buds
1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon plus 1 teaspoon lemon juice 1/2
scraped vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2
fresh figs *, sliced very thinly
Things you'll need, see directions for further clues: Fruit
Fresh herbs a little bit of sweetener plus about 1/4 cup more for later cornstarch
Vanilla (extract, paste, or
scraped bean) ~ 1/2 cup coconut oil ~ 1/2 cup nondairy milk ~ 1/4 -1 / 2 cup flour Oats Chopped nuts pinch or two of kosher salt and cinnamon or allspice
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2
vanilla bean,
scraped or 2 teaspoons
vanilla extract 6 roughly chopped
fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1
vanilla bean,
scraped, or 1 tsp
vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2
fresh figs, quartered