Stir, stir, stir, and then add in coconut flour and
a pinch of vanilla bean or a 1/2 tsp.
If you want Coconut Pudding, add only
a pinch of vanilla bean seeds and replace the whole milk with coconut milk!
Stir, stir, stir, and then add in coconut flour and
a pinch of vanilla bean or a 1/2 tsp.
3 tablespoons chia seeds
Pinch of vanilla bean powder 2 teaspoons Grade B maple syrup 2/3 cup unsweetened almondmilk
1/2 cup (110g) Califia Farms unsweetened better half 1 cup (212g) Califia Farms unsweetened almondmilk 1/3 cup (88g) pure maple syrup 2 tablespoons (12g) cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken into large chunks
Pinch of vanilla bean powder, optional Pinch of fine sea salt
1 tablespoon chia seeds, whole 1 tablespoon raw coconut butter 2 tablespoons raw cacao powder 1 fresh medjool date, pitted pinch of pink salt pinch of ground cinnamon
pinch of vanilla bean seeds 1 cup plant milk (I use homemade hemp milk) 2 to 3 ice cubes
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour
of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds
of 1
vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling
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.
Replace up to 20g /.7 oz
of the powdered sugar with unsweetened cocoa powder or powdered freeze dried fruit The seeds
of 1
vanilla bean A few drops
of non-oil-based essence A few drops
of gel food colouring or a
pinch of powder food colouring
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one
vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch
pinch of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring)
pinch kosher salt 3 egg yolks scrapings
of a
vanilla bean
Place the drained
beans, eggs, cacao powder, 2⁄3 cup
of the maple syrup, the
vanilla extract, and coffee extract, if using, into a food processor with a
pinch of salt.
I love
vanilla bean, a
pinch of sea salt, and a bit
of honey.
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.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous
pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and
bean) in a saucepan over low heat and cook until just comes to a boil.
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a
vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan
pinch of sea salt Line a 23 cm baking tin with baking paper.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar
pinch of salt 1/4 teaspoon
vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Vanilla Ice Cream 1 cup whole milk A pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
Vanilla Ice Cream 1 cup whole milk A
pinch of salt 3/4 cup sugar 1
vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure
vanilla vanilla extract
-- 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
But I do like using a blender to mix the almond milk (homemade,
of course) with the cocoa powder or cacao powder, sweetener,
vanilla bean and
pinch of salt.
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1
vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer
Pinch of fine sea salt
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1
bean or 1 tsp pure
vanilla extract
Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
GLAZE: 1 cup powered sugar 1 tablespoon unsalted butter, melted 2 tablespoons lemon juice 2 tablespoons water zest
of 1/2 a lemon 1/2
vanilla bean split and scraped
pinch of salt
A single medjool date acts as the sweetener, and the flavor enhancers are the
pinches of salt, cinnamon, and
vanilla bean seeds.
Batter 1
vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A
pinch of sea salt
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp
vanilla paste OR 1/2
vanilla bean, split lengthwise & seeds scraped out
pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
3 sticks unsalted butter, softened 3 cups sifted confectioners» sugar 3 tablespoons milk 1
vanilla bean, scraped 1 teaspoon pure
vanilla extract
pinch of salt
vanilla bean paste Chocolate Layer 1 x 400 ml tin full fat coconut milk (use the fat on top) 1/4 cup maple syrup 1/4 cup Choc Chick Cacao Powder 1/4 cup Choc Chick Cacao Butter
Pinch of salt
vanilla bean paste
Pinch of salt
For the filling: ▪ 3 packages (8 ounces each) cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good
pinch of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large
vanilla beans or 4 teaspoons pure
vanilla extract or paste ▪ 4 large eggs, at room temperature
1 tsp organic maple syrup 1 tsp raw maca root powder 1/2 tsp cardamom
pinch of Himalayan pink salt 1 tbsp organic Matcha powder 1 tsp
vanilla (or paste from 1
vanilla bean)
Optional: 1 whole
vanilla bean *, chopped (or 1/2 -1 tsp
vanilla extract or
vanilla bean paste) small
pinch of fine grain sea salt, to enhance the flavour
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1
vanilla bean, split and scraped 1/2 tsp ground cardamom
Pinch of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
Pin It Ingredients: 5 dl (2 cups) whole milk 130 g (5 ounces) bittersweet 70 % chocolate, chopped 2 Tbsp brown sugar 1 1/2 tsp Chocolate Pudding Powder
Vanilla bean, scraped (optional) 1/2 tsp cinnamon (optional)
pinch of salt Pin... Continue Reading →
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1
vanilla bean, split and seeded (you can substitute with 1 teaspoon pure
vanilla extract)--
pinch of sea salt
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans
Pinch of fine sea salt 1/2 teaspoon
vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk
3 cups plain almond milk 1/4 cup full fat coconut milk 2 tablespoons goji berries 2 teaspoons lucuma powder good
pinch of sea salt 2 fresh medjool dates 2 large, juicy strawberries 1/2 teaspoon ground
vanilla bean
Cocoa may be substituted for cacao powder, and
vanilla extract will do in a
pinch, though real
vanilla bean powder is full
of the best flavor along with vitamins and minerals.
-- 1/2 Teaspoon Baking Powder — 3 Tablespoons Vegetable Oil — 1 Cup Chocolate Chips — 3 Eggs — 3/4 Cup Sugar — 1/2 Cup Unsweetened Cocoa Powder — 1 1/2 Teaspoons
Vanilla — 2 Cups Canned Black
Beans, Drained & Rinsed Well —
Pinch of Salt
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1
vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous
pinch of flaky sea salt
Place drained
beans, eggs, cacao powder, 2/3 cup
of the maple syrup, and the
vanilla extract into a food processor with a
pinch of salt.
Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour
of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon
pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons
vanilla extract or
vanilla bean paste 1/2 cup vegan chocolate chunks
To the bowl
of a high powered blender, combine the ingredients: coconut cream, Pacific Foods Organic Almond Original Non-Diary Beverage, fresh banana, cashew butter,
vanilla bean powder or extract, 1 heaping cup pitted sweet cherries, almond extract, 3 pitted medjool dates, tiny
pinch sea salt and (optional) dragonfruit powder.
Taking the
vanilla beans and 2 cups heavy cream and a
pinch of salt, do whatever it takes to whip it into stiff peaks.
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
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 cup raw cashews, soaked overnight 3 1/2 cups filtered water 1/4 teaspoon ground
vanilla bean, or 1 teaspoon
vanilla extract 2 medjool dates, pitted
pinch of pink salt
1 cup tigernut flour (see note) 1/4 cup raw cacao powder 1/4 cup hemp hearts 1/4 cup sprouted sunflower seeds
pinch of pink salt dash
of ground cinnamon 1/8 teaspoon ground
vanilla bean seeds 1/4 cup dried mulberries, soaked 4 hours 1 tablespoon virgin coconut oil