The vanilla flavor comes
from vanilla almond milk, vanilla protein powder, and a touch of vanilla extract.
While you'll get the same characteristic vanillin flavor profile
from the vanilla almond milk, adding the beans provides a bit of texture and extra health benefits.
Not exact matches
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
I wanted to use up the
almond pulp left over
from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup,
vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the
almond milk too......... made a fabulous mousse - like mixture!
Plus, I used Silk Unsweetened
Vanilla Almond Milk
from Tom Thumb.
It's made
from firm sprouted tofu, cocoa powder, pure maple syrup, pure
vanilla extract, and unsweetened
almond milk.
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
Vanilla butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons
vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set
vanilla extract 18 whole unblanched (with skins)
almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.
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 *
Prior to ordering the Coconut
Almond flavor I had ordered the
Vanilla Chai flavor
from Bodybuilding.com and had gotten a much larger contain with 30 servings.
2 ripe bananas 1/3 cup of
vanilla, lemon or plain Chobani 1 cup of
vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of
vanilla extract 2 lemons zested Juice
from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
Raw vegan apple cider doughnuts made
from a base of oats, brazil nuts,
almond flour and apples, sweetened with coconut sugar and spiced with cinnamon, nutmeg and
vanilla.
;) Cocoa - marzipan pound cake slightly adapted
from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4 cup (200g / 7 ounces)
almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon
vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml) whole milk, room temperature 1/2 cup sliced
almonds (optional) Preheat oven to 160 °C / 325 °F.
:D Pine nut and Marsala biscotti adapted
from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use
almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
This morning I tried the frozen mangos
from Trader Joes in a smoothie with banana,
almond milk and
vanilla protein powder.
Many protein shakes rely on whey protein (derived
from milk), yogurt, and cow's milk, but this French
vanilla power shake
from A Whisk and Two Wands mixes
almond milk,
almond milk ice cream, and a scoop of nutrient - rich vegan protein powder.
Unsweetened
vanilla almond milk: I'm a big fan of
almond milk because I don't like cow's milk (lots of reasons — this could be a whole post in itself — but suffice it to say that I first started straying
from milk when I noticed that I would feel really badly on my Saturday morning runs after I had dairy on Friday — I was lethargic and sometimes would get sick).
They have the perfect donut texture with the right amount of sweetness
from the
vanilla protein powder, chocolate
almond milk and honey.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated sugar 1/3 cup (100g) honey 2 teaspoons
vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon
vanilla extract pinch of salt 1/2 cup (56g) sliced
almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
;) 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.
Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains more sweetness and flavor
from just a bit of maple syrup,
almond milk, unsweetened cocoa powder, espresso powder, and
vanilla extract.
Instead, they're a highly nutrient - dense, protein - rich energy ball made
from dates,
vanilla,
almonds, chia seeds, coconut milk, cayenne pepper, and other magic ingredients.
Bill's cherry tart
from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons
almond meal (finely ground
almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons
vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
Made with real
vanilla extract, it has 4 times more
almonds — that's 20 grams of real California
almonds per serving — plus 5 grams of plant - based protein
from almonds in each serving.
1 small apple (110 g), peeled and cored 1/4 cup water 1/2 cup ground flax seed 1/2 cup
almond meal 1 T. cinnamon Seeds
from 1/4
vanilla bean (split and scrape seeds out) 1/4 cup raisins (optional)
Mix all the ingredients
from vanilla to
almond milk well, then let sit for 10 minutes.
For the filling: Recipe adapted
from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon
vanilla - 1/4 cup
almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
-- 75 g
almond — 75 g hazelnut — 150 g chocolate (70 % cocoa content)-- 125 g soft butter — 50 g cane sugar — 3 organic eggs, separating the white parts
from the yolks — pinch of salt — 1
vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)
1 cup
almonds, soaked overnight 2 dates, pitted pinch of sea salt 4 cups filtered water 1/4 tsp
vanilla extract or seeds
from half a
vanilla bean
Then I've added frozen organic raspberries (
from Target), some
vanilla extract and a little stevia which both add sweetness and flavor without sugar or artificial ingredients, raw cacao powder (or you could use cocoa powder), a handful of raw
almonds (or
almond butter would work just fine), and that's it!
DREAM ™ Ultimate
Almond Vanilla Almond Beverage has the rich, creamy taste you'd usually only get
from homemade.
-LSB-...] 2 cups
vanilla almond milk, sweetened 2 tablespoons cocoa powder 1 teaspoon DIY Chai Spice Recipe
from fitfoodiefinds -LSB-...]
Cara's «V - Day Raw Pops
from ForkandBeans.com Julie's
Vanilla Almond Macaroon Nests with Chocolate Eggs
from JuliesLifestyle.com Kristy's Peanut Butter Chocolate Fudge
from KeepinItKind.com Becky's Cherry Chocolate Vegan Cupcakes
from GlueAndGlitter.com Kathy's Lavender Gin Strawberry Shortcake
from HealthySlowCooking.com Poppy's Cherry
Almond «Bakewell» Cheesecake
from BunnyKitchen.com Brandi's Vegan Mexican Hot Chocolate Sweet Potato Pudding
from TheVegan8.com Annie's Apricot Tartlettes
from AnUnrefinedVegan.com...
When I got home
from visiting Matthew, I had a major craving for chocolate chip cookie dough, so I got a little creative in the kitchen and whipped up a gluten - free and egg - free batch using
almond butter,
almond flour, honey,
vanilla extract, and white chocolate chips.
Organic Cinnamon
Vanilla Almond Butter — What do you get when you combine the superior taste of fresh organic almonds from California with the finest organic cinnamon and vanilla and a blend of chia, hemp, and flax
Vanilla Almond Butter — What do you get when you combine the superior taste of fresh organic
almonds from California with the finest organic cinnamon and
vanilla and a blend of chia, hemp, and flax
vanilla and a blend of chia, hemp, and flax seeds?
The earthiness of our matcha marries so perfectly with that hint of sweetness we get
from the
vanilla, the creaminess of the
almond milk and the sweet, smooth, nutty, richness of the coconut oil.
Hint of Honey
Vanilla Amondmilk
from Almond Breeze is the perfect creamy foundation for any smoothie creation — it's also ideal for drinking cold right in a glass or pairing up with your favorite cereal, oats or granola.
Almond cakes with sugared apple icing from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
Almond cakes with sugared apple icing
from Donna Hay magazine 1/2 cup + 1 tablespoon (127g) unsalted butter, softened 3/4 cup + 1 tablespoon (162g) caster sugar 1 teaspoon
vanilla extract 2 eggs 1 cup + 1 tablespoon (150g) all purpose flour 1/3 cup
almond meal (ground almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin
almond meal (ground
almonds) 1 1/4 teaspoons baking powder 1/2 cup (120 ml) whole milk Sugared apple icing: 3/4 cup + 1 tablespoon (162g) caster sugar 1/4 cup (60m) clear apple juice Preheat the oven to 180 °C / 350 °F; butter twelve 1/2 cup (120 ml) capacity muffin pans.
Silver poppy seed cake trifle
from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced
almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
Peach, raspberry and
almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
almond crumble adapted
from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon
vanilla extract
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 3
Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked
almonds For
almond crumble, preheat oven to 200 °C / 3
almond crumble, preheat oven to 200 °C / 392 °F.
Another great thing — Hint of Honey
Vanilla Amondmilk
from Almond Breeze is available in a 32 - ounce, shelf - stable version which means that I can keep my pantry stocked for impromptu smoothie making or take along for travel without worry of refridgeration.
The basic proportions are easy to remember but I like to step it up in some traditional ways — half a
vanilla bean, a splash of
almond extract at the end — and some that are decidedly less so, like cooking it with a bay leaf, a trick I picked up
from this one and I know it sounds odd, but don't knock it until you've tried it, okay?
So prepare a tray with freshly baked bagels, some cream cheese, a freshly cut rose
from the garden, and of course your delicious oatmeal
vanilla almond shake.
They're only very gently sweetened (this one is with honey), they have simple flavors like
vanilla, and a lovely texture
from almond flour with no frosting — only sweet strawberries.
8 tablespoons (113 grams) butter 8 ounces (227 grams)
almond paste 2/3 cup (130 grams) granulated sugar 3 large eggs Seeds
from 1
vanilla bean (or 2 teaspoons
vanilla extract) 1 cup (125 grams) all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt
Remove the lid
from the pitcher and pour in the heavy cream, sweetened condensed milk,
vanilla extract,
almond extract, and Irish whiskey.
Dark Chocolate Nut Cookies (adapted
from The Food Lovers Primal Palate) Servings: Make about 6 - 8 cookies Ingredients: 3/4 cup
almond meal 1/4 cup coconut flour 1/4 tsp salt 1/4 tsp
vanilla powder 1/4 tsp baking soda (optional)-- I forgot to add this when making the cookies.
Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by
From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef
Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla
Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca Cupcake Christmas Wreath by Lick the Spoon
Remove
from the heat and add the
vanilla and
almond butter.
From vanilla cinnamon cashew butter to pumpkin maple
almond butter and beyond, I guarantee that you'll be positively addicted in no time.
1) Combine the dry ingredients (
almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs,
vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks
from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey