Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste
Check out this short video for some creative ways to use LAFAZA vanilla beans, vanilla extract, and
pure ground vanilla powder!
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste
Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA
pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...
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 unsalted butter, softened 1 cup light brown sugar, packed 3 tablespoons white sugar 1 egg 2 teaspoons
pure vanilla extract 1 3/4 cup all purpose flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso
powder or finely
ground instant coffee
powder
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
vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
1 1/2 cups unsweetened
vanilla almond or soy milk 1 TB cocoa
powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp
ground ginger 1/16 tsp
ground nutmeg 1/8 tsp
pure vanilla extract 1/2 tsp blackstrap molasses *
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.
1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon
ground cinnamon 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping
Cake Batter: 2 tablespoons
ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons
ground cinnamon 1/4 teaspoon
ground allspice 1/4 teaspoon
ground nutmeg 1/2 teaspoon baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons
pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk
1 tablespoon
ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons
pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon
ground cinnamon 4 large eggs, room temperature 1 cup light brown sugar, packed 2/3 cup granulated sugar 1 cup neutral - flavored oil (I like canola) 1 teaspoon
pure vanilla extract 1 15 ounce can
pure pumpkin purée (I like Libby's and Trader Joe's)
1 cup organic brown rice, raw 5 cups water (filtered) 3/4 cup
pure coconut milk 2 teaspoons
pure organic
vanilla extract 1 tablespoon
ground organic cinnamon 1 teaspoon raw organic stevia leaf
powder, or 1/2 cup raw honey)
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cinnamon 1 1/2 teaspoons baking
powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon
pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
Cake 1/2 cup vegan butter 1/2 cup + 2 tbsp almond milk 3/4 cup punkin ale 2 tsp
pure vanilla extract 2 tsp
ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking
powder 1 cup cane sugar 3/4 cup special dark cocoa
powder 1 1/2 cup unbleached flour 1/2 cup soft silken tofu
2 Large Ripe Bananas 3/4 cup Date Sugar 1/4 cup Applesauce 1/3 cup Almond Milk 1 Tablespoon Lemon Juice 1/4 cup Coconut oil, melted 1/2 teaspoon Pink Sea Salt 1 Tablespoon
Pure Vanilla Extract 1 Tablespoon Cinnamon 1 Tablespoon
Ground Flaxseeds 1 teaspoon Baking Soda 1 teaspoon Baking
Powder 1 1/4 cup Gluten - Free Flour Mix Optional: 1/2 cup chopped Walnuts
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
Cake: 2 2/3 cups all - purpose flour * 1/3 cup cornstarch 3/4 teaspoon
ground cinnamon 3/4 teaspoon
ground nutmeg 2 teaspoons baking
powder 3/4 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 2 cups granulated sugar 5 large eggs, room temperature 1 1/2 cups eggnog 1 tablespoon
pure vanilla extract
Vegan Banana Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/4 cup unsweetened soymilk 1 teaspoon apple cider vinegar 1/2 cup sucanat or packed dark brown sugar 1 1/2 cups mashed very ripe bananas 1/4 cup canola or safflower oil 1 teaspoon
pure vanilla 1/2 cup chopped toasted nuts (almonds, walnuts or pecans)
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)
Whole Wheat Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 2 teaspoons
ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1 egg, beaten 3/4 cup packed dark brown sugar or sucanat 3/4 cup low - fat plain yogurt 3/4 cup canned
pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted walnuts or pecans
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)
Vegan Pumpkin Bread 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon table salt 1/2 teaspoon baking soda 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 3/4 cup sucanat or packed dark brown sugar 1 cup canned
pure pumpkin 1/3 cup canola or safflower oil 1 1/2 teaspoons
pure vanilla 1/2 cup chopped toasted pecans or walnuts
Heilala
Vanilla Ground Vanilla Bean
Powder (0.88 oz) 100 %
Pure Vanilla, Alcohol Free, Sugar Free, Award Winning, Hand Picked in Tonga
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops
vanilla whey protein
powder 1 1/2 tsp baking
powder 1 1/2 tsp
ground cinnamon 1/4 tsp
ground nutmeg 1/4 tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1 tsp
vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp
pure maple syrup 1/2 tsp
vanilla extract 1/2 cup unsweetened cashew milk 1 cup carrots, freshly grated
3 cups all - purpose flour 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 2 1/2 teaspoons
ground cinnamon 1/2 teaspoon Kosher or sea salt 1 cup (2 sticks) unsalted butter, melted and cooled slightly 1 cup granulated sugar 1/4 cup light brown sugar, packed 1/2 cup mashed overripe banana (about 1 1/2 large bananas) 2 teaspoons
pure vanilla extract
6 egg yolks, lightly beaten 2/3 cup sour cream 1 teaspoon
pure vanilla extract 1 2/3 cups sifted cake flour 1/3 cup unsalted roasted pistachios, finely
ground 1 cup superfine sugar 1 (3 1/2 ounce) package Jell - O instant pistachio pudding mix 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt 12 tablespoons unsalted butter, softened to a cool room temperature 1 tablespoon almond extract or 1 tablespoon walnut oil
powdered sugar for dusting
2 cups all - purpose flour 1 tsp baking
powder 1/2 tsp
ground ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp
pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
coconut oil, for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup
pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
pure maple syrup 3 tbsp hemp seeds 1 tbsp
ground flaxseed 2 tsp
pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
vanilla extract (TRY: Simply Organic
Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, div
Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate,
Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking
powder and baking soda 1/2 cup chopped unsweetened dark chocolate, divided
1 3/4 cups whole wheat flour 1/2 cup
ground flaxseed 1/2 cup lightly packed light - brown sugar 2 teaspoons baking soda 1 teaspoon baking
powder 1/2 teaspoon coarse salt 1 teaspoon
ground cinnamon 1 1/2 cups coarsely grated zucchini 1/3 cup mashed ripe banana (about 1 banana) 3/4 cup whole milk 1 large egg, lightly beaten 1 teaspoon
pure vanilla extract
Vegan Carrot Raisin Muffins 1 1/2 cups whole wheat flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons
ground cinnamon 1/4 teaspoon
ground ginger 1/2 cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2 cup sucanat or organic evaporated cane sugar 1 cup finely shredded carrot 1/4 cup organic canola or safflower oil 1/4 cup unsweetened applesauce 1 teaspoon
pure vanilla 1/4 cup golden or dark raisins 1/4 cup shelled raw sunflower seeds
6 cups (540g) rolled oats 1/2 cup (85g) raw buckwheat groats, optional 1 teaspoon (5g) fine sea salt 1 1/2 teaspoons
ground cinnamon 1/2 teaspoon
vanilla bean
powder, optional 1/2 -3 / 4 cup (130 - 195g)
pure maple syrup (see notes above) 1/2 -3 / 4 cup (90 - 135g) unrefined coconut oil (see notes above) 1 tablespoon (12g)
pure vanilla extract
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
Ingredients: 1 stick unsalted butter, at room temperature 1 1/2 cups sugar, divided 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon
pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/2 teaspoon kosher salt 1 teaspoon
ground cinnamon 3 large, ripe peaches, peeled, pitted, and sliced 1/2 cup chopped pecans
Whole Wheat Fresh Blueberry Muffins 1 1/2 cups whole wheat flour 1 1/2 teaspoons baking
powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons
ground cinnamon 1 egg, beaten 1/3 cup packed dark brown sugar or sucanat 3/4 cup unsweetened applesauce 1/2 cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon
pure vanilla 1 cup fresh blueberries
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
3/4 cup (88g)
powdered cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g)
pure vanilla extract 1/2 teaspoon
ground ginger 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose unbleached flour, divided
Almond Flour Pumpkin Muffin Recipe 1 1/4 cups almond flour (almond meal) 3 tablespoons tapioca flour (tapioca starch) 1 teaspoon baking
powder 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon fine sea salt 2 large eggs, lightly beaten 3 tablespoons sucanat or organic evaporated cane sugar 1 tablespoon melted virgin coconut oil 1/2 cup
pure pumpkin puree 1 teaspoon
pure vanilla
1/4 Cup Wheat Bran 1/4 Cup
Vanilla NonFat Greek Yogurt 2 Eggs 2 Tablespoons Coconut Oil, Melted 3 Tablespoons
Pure Maple Syrup 1 Tablespoon Honey 3 Medium Bananas, Mashed 1 Tablespoon Lemon Juice 1/2 Cup Raisins 1 Cup Whole Wheat Pastry Flour, Sifted 1/2 Cup Wheat Germ 1/2 Teaspoon Baking
Powder 1/2 Teaspoon Baking Soda 1 Teaspoon
Ground Cinnamon 1/2 Teaspoon
Ground Nutmeg 1/2 Cup Walnuts, Coarsely Chopped Oats, Nuts or Sunflower Seeds For Garnish
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
Ingredients 1 1/2 cups almond flour 1/2 cup organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot
powder 2 teaspoons baking
powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons
pure vanilla extract 2 tablespoons
ground flaxseed 5 tablespoons water Organic
powdered sugar for dusting
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
Organic Brown Rice Flour, Organic Rice Flour, Organic
Ground Millet seed, Organic
Ground Flax, Brown Sugar, Eggs, Almonds, Sunflower seed oil,
Pure Vanilla Extract, Cinnamon Spice, Aluminum Free Baking
Powder.
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa
powder 1/4 cup / 50 grams organic granulated sugar, finely
ground in a blender 1 teaspoon / 5 grams aluminum - free baking
powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml
pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml
pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
Our
pure Vanilla Bean Powder is made by grinding the whole vanil
Vanilla Bean
Powder is made by
grinding the whole
vanillavanilla pod.
Our raw
Vanilla Bean Powder is made from 100 % pure, organic, fresh ground vanilla beans and contains no preservatives or f
Vanilla Bean
Powder is made from 100 %
pure, organic, fresh
ground vanilla beans and contains no preservatives or f
vanilla beans and contains no preservatives or fillers.