For most recipes, 1/2 tablespoon of LAFAZA's Double - Strength Pure Vanilla Extract is equivalent to 1 whole Madagascar Bourbon Vanilla Bean or 1 tablespoon
of Pure Ground Vanilla.
LAFAZA all - natural vanilla sugar is made from organic - certified cane sugar and a healthy dose
of pure ground vanilla and whole vanilla beans to infuse the mix.
Not exact matches
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml
pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon
vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
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)
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely
ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon
pure almond extract 1 teaspoon
pure vanilla extract 1/3 cup
pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
Add 8 tablespoons melted butter, 1 egg, a bit
of kosher salt and as much
pure vanilla extract and
ground cinnamon as you like.
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup
pure maple syrup 3/4 cups sugar 1 tsp pumpkin pie spice 1/2 tsp
ground cinnamon a pinch
of salt 1 1/2 teaspoons
pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/4 teaspoon
ground ginger 1/4 teaspoon freshly grated nutmeg 1
vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g
pure icing sugar, sifted 1 tablespoon
ground cinnamon 4 eggs 500g all purpose flour pinch
of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
In place
of the
vanilla extract, add 1 teaspoon
ground cardamom and 1 teaspoon
pure almond extract.
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/3 cup
pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
Glaze: 1 cup confectioner's sugar pinch
of ground cinnamon pinch
of ground nutmeg pinch
of Kosher or sea salt 3 - 4 tablespoons eggnog 1/2 teaspoon
pure vanilla extract
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio
Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon
pure vanilla extract 2 teaspoons
ground cinnamon, divided 1 tablespoon powdered sugar
1) 1 1/2 cups
of almond flour or almond meal (I
ground whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter, for frying the pancakes 11) 1 banana, sliced into small pieces (for topping) 12) Honey (for topping)
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons
pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon
vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or
ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon
ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
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) 2 1/2 cups
of almond flour / almond meal 2) 2 teaspoons
of baking powder 3) 1/2 teaspoon
of ground cinnamon 4) 1/4 teaspoon
of salt 5) 1 cup
of mashed bananas (around 2 medium - sized bananas) 6) 4 large eggs 7) 1/4 cup
of honey 8) 1/4 cup
of butter or coconut oil (melted) 9) 2 teaspoons
of pure vanilla extract 10) 1/2 cup chopped walnuts 11) 1/2 cup
of chopped dark chocolate bits
In a medium - size saucepan, combine the frozen blueberries, 1/4 cup
pure maple syrup, 1/2 teaspoon
vanilla extract, zest
of 1 lemon, juice
of 1/2 lemon, and 1/2 teaspoon
ground ginger.
1) 3 cups
of almond meal /
ground almonds / almond flour 2) 2 teaspoons
of gluten free baking powder (or 3/4 teaspoon
of baking soda) 3) 1/4 cup (60g)
of butter, room temperature 4) 1 heaped tablespoon
of honey 5) 1 teaspoon
of pure vanilla extract 6) 2 eggs
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons
ground flax 1/2 cup seeds (I did a combo
of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup
pure maple syrup 1 teaspoon
vanilla 2 tablespoons water (if necessary after refrigerating)
Waffle 1/2 cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp cane sugar Pinch
of fine sea salt 1/2 tsp baking powder 1/4 tsp
ground cinnamon 1/2 cup almond milk 2 tsp coconut oil, melted 1/2 tsp
pure vanilla extract 1/4 cup frozen blueberries, optional
1) 6 tablespoons
of chia seeds 2) 2 cups
of milk (dairy milk, almond milk, or whichever type
of milk you prefer) 3) 4 teaspoons
of honey 4) 2 teaspoons
of pure vanilla extract 5) 1 teaspoon
of ground cinnamon 6) 1 cup
of fresh pomegranate seeds
3/4 cup (175 ml) raw hazelnuts 1/4 cup (60 ml) raw almonds 3 1/2 cups (875 ml) water 2 to 3 tablespoons (15 to 30 ml)
pure maple syrup (I used only 1 teaspoon) 1/4 teaspoon
ground vanilla bean, or 1/2 teaspoon (2 ml) extract 1/2 teaspoon (2 ml)
ground cinnamon dash
of fine sea salt
1/4 cup
pure maple syrup OR coconut sugar (see above for the difference) 1/4 cup coconut oil 1 cup
ground almonds 1 cup coconut thread 1 tsp cinnamon 1 tsp ginger 1 tsp
vanilla essence or powder pinch
of Himalayan pink salt
Just wanted to say that I also received my
pure ground vanilla beans and used that in place
of the liquid
vanilla.
1/3 Cup Pumpkin Puree 2 Eggs 2 TB
Ground Flax Seed 1 tsp
Pure Vanilla Extract 1/2 tsp Pumpkin Pie Spice 1/4 tsp Cinnamon 5 drops
Vanilla Stevia or 1 - 2 tsp (or more)
of your sweetener
of preference Sprinkle
of Salt
For the frosting, you'll need a half cup
of Two Percent Plain Greek Yogurt, a half cup
of unsweetened cocoa, one teaspoon
of pure vanilla extract,
ground cinnamon, and up to four cups
of confectioner's sugar.
LAFAZA's Organic
Pure Ground Vanilla gives you the true unique flavor of Madagascar Bourbon vanilla beans, without any preservatives or add
Vanilla gives you the true unique flavor
of Madagascar Bourbon
vanilla beans, without any preservatives or add
vanilla beans, without any preservatives or additives.
Yield: 32 Servings 3 cups
of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup
ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons
pure vanilla extract Directions Preheat the oven to 325 °F.
* 1 cup milk (any kind - I use whole, raw milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon
ground cinnamon * 1 teaspoon
pure vanilla extract * protein powder (optional - I like to add 1/2 scoop
of Muscle Milk
vanilla protein powder, which is the equivalent
of approximately 13 grams
of protein) * ice cubes
For most recipes, one tablespoon
of LAFAZA's Organic
Pure Ground Vanilla is equivalent to 2 tablespoons
of Pure Vanilla Extract.
The flavor profile is exceptional and using a combination
of the Madagascar Extract as well as the
Pure Ground Vanilla allows us to achieve just the vanilla ice cream we have always wanted t
Vanilla allows us to achieve just the
vanilla ice cream we have always wanted t
vanilla ice cream we have always wanted to make.
Vanilla Stuffed Squash with Organic Madagascar Pink Rice This is a great way to enjoy two
of Madagascar's finest products: Organic Pink Rice from Lotus Foods and
Pure Ground Vanilla from...
1 1/2 cups unsalted butter, softened to room temperature 5 1/2 cups confectioners sugar 2 tablespoons (6 teaspoons)
ground cinnamon pinch
of Kosher or sea salt 1 tablespoon
pure vanilla extract 8 tablespoons heavy cream
LAFAZA
Pure Ground Vanilla gives you the true unique flavor of all - natural Madagascar Bourbon vanilla beans, without any preservatives or add
Vanilla gives you the true unique flavor
of all - natural Madagascar Bourbon
vanilla beans, without any preservatives or add
vanilla beans, without any preservatives or additives.
For most recipes, one tablespoon
of LAFAZA's
Pure Ground Vanilla is equivalent to 2 tablespoons
of Pure Vanilla Extract.
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus extra for rolling) 1/4 cup raw cacao powder few dashes
of cinnamon 1/4 teaspoon
ground vanilla bean seeds 1/2 cup organic raisins 2 tablespoons
pure maple syrup 1 tablespoon virgin coconut oil 1 tablespoon purified water
ingredients APPLES: 4 Granny Smith apples (cored, sliced) 3 tablespoons ghee (melted) 1 teaspoon
pure vanilla extract 1 tablespoon
ground cinnamon 1/2 teaspoon
ground nutmeg 1/2 cup coconut sugar CRUMBLE: 3/4 cup almond flour 1/2 cup unsweetened coconut flakes 3/4 cup chopped walnuts 1/2 cup chopped pecans 2 tablespoons chia seeds 1 tablespoon
ground cinnamon 2 tablespoons melted coconut oil 2 tablespoons honey Pinch
of sea salt
2 cups
of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp
ground cinnamon 1tsp
ground ginger 1 tsp
vanilla powder pinch himalayan pink salt 1/4 cup
pure maple syrup (see note below) 100g dried super fruits such as cherries, cranberries & blueberries
for the chocolate chia mousse: 3/4 cup
of chia seeds 1/3 cup + 1 tablespoon
of cocoa powder 2 pinches
of sea salt 2 1/4 cups
of nut milk
of your choice 1/4 cup + 1 tablespoon
of maple syrup 1/2 teaspoon
of pure vanilla extract 1 1/2 cups
of semisweet chocolate chips 1 teaspoon
of orange zest 1/8 teaspoon
of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can
of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons
of confectioners» sugar 1/4 teaspoon
of rose water 1/4 teaspoon
of cardamom some (optional) toppings: 1 / 4 cup
of cacao nibs 1 tablespoon
of dried edible rose petals METHOD
2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon
ground clove pinch
of fine sea salt 1 egg 2 cups almond milk 1/4 cup
pure maple syrup 1 teaspoon
pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan
1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon
ground flaxseed few dashes
of ground cinnamon 2 tablespoons raw cacao powder 1 tablespoon
vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon
pure maple syrup
2 ripe bananas, medium in size 2 oranges 1 cup plant based yogurt (plain & unsweetened) 2 to 3 tablespoons
pure sesame butter (use un-hulled for stronger sesame flavor) 1/4 teaspoon
ground vanilla bean pinch
of ground cinnamon
DIY version: Try mixing one tablespoon raw cocoa powder, a half cup
of sliced banana, one teaspoon
of pure vanilla extract, one teaspoon
of honey, a half cup
of plain grass - fed Greek yogurt, one tablespoon almond butter, one quarter teaspoon
ground cinnamon, and a handful
of ice.
For Filling: 1/2 sugar pumpkin * 4 eggs 1/2 teaspoon salt 1 teaspoon
of ground cinnamon 1 cup maple syrup 1 teaspoon
of ground ginger 1 teaspoon
pure vanilla extract 1/4 teaspoon
ground nutmeg 1 cup almond milk
For most recipes, one tablespoon
of LAFAZA's Organic
Pure Ground Vanilla is equivalent to 2 tablespoons
of Pure Vanilla Extract.
From Dorie Greenspan's Baking Ingredients: For the custard: 2 cups whole milk 6 large egg yolks 1/2 cup packed light brown sugar, pressed through a sieve 1/3 cup cornstarch, sifted 1/2 teaspoon
ground cinnamon 1/8 teaspoon freshly grated nutmeg Pinch
of salt 1 teaspoon
pure vanilla extract 3 tablespoons cold unsalted butter, cut into -LSB-...]
1 cup unsalted butter, softened 1/2 cup + 2 tablespoons raw sugar 3 tablespoons unsweetened cocoa powder 2 teaspoons orange zest (about 1 orange) 1 teaspoon
pure vanilla extract 1/4 teaspoon fine
ground sea salt 2 cups white whole wheat flour 1/4 cup finely chopped candied ginger 24 small pieces
of candied orange peel, optional
1/2 cup gluten free quick oats 1/2 cup dried cranberries 1/4 cup raisins 1/4 cup mix
of shredded coconut, chia seeds, & flax 1/4 cup hemp hearts 1/4 cup sunflower seeds (raw, unsalted) 1/4 cup water 1 tsp cinnamon 1 tsp
pure vanilla extract 1/4 tsp sea salt (finely
ground)
To thicken these oats up a bit, I used
ground chia seeds instead
of whole (which adds a better texture, in my opinion), a touch
of coconut flour to thicken it up and add a cake - like texture (almond meal would also work), a little bit
of vanilla, a dash
of cinnamon, some NuNaturals
pure stevia (without any fillers — just stevia), and finally, creamy non-dairy unsweetened almond milk.