Sentences with phrase «scraped vanilla pod»

2 cups cashew milk 4 medjool dates, pitted 1 Tbsp maple syrup 1/2 tsp himalayan pink salt 1 tsp vanilla powder / essence or scraped vanilla pod

2 cups cashew milk 1 cup frozen strawberries 1 Tbsp maple syrup 1 tsp vanilla powder / essence or scraped vanilla pod pinch himalayan pink salt

I've specified vanilla powder in this recipe because it's a completely sugar free recipe, so you could also use a scraped vanilla pod as another sugar free option.

Combine rhubarb, honey, water, ginger and a scraped vanilla pod in a large pot over medium low heat.

I've been scraping a vanilla pod, but I know that's not the same, right?

Scraping a vanilla pod would probably give you the same kind of flavour as ground vanilla but might get more expensive, but it depends where you live, some people can get hold of reasonably priced vanilla pods, but I can't here in Scotland so I buy the ground vanilla which is actually quicker to use.

Not exact matches

Do you think vanilla extract or vanilla pod seeds scraped out would work?

Scrape the vanilla seeds out of the pod.

12 ounces rhubarb, chopped into 1 inch pieces 4 ounces raspberries 1 vanilla bean pod, seeds scraped 2 cups water 8 tablespoons good honey (more or less to taste, see note) water, club soda, ginger ale, or any other bubbly drink you think would be a good fit

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

Slice the vanilla pod in half and scrape the seeds into the pan.

Place cream in a small saucepan and scrape in seeds from vanilla bean; add pod.

Split the vanilla bean lengthwise and scrape the seeds out of the pod into the milk.

In a large saucepan over medium heat mix the heavy cream, vanilla bean scrapes and actual vanilla pod, 1/4 cup sugar and salted caramel.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod.

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

Cut the vanilla pod in half and scrape the vanilla into the pot, pour the almond milk and honey on top.

Split the vanilla bean in half lengthwise and scrape the seeds directly into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar).

-3 cups vegetable glycerin soap (melt - and - pour soap)-- you can either buy this in cubes or in bars -2 T coconut oil, melted -1 / 3 cup coffee grounds of choice -1 vanilla bean, beans scraped from pod — rubbing alcohol — helps to prevent bubbles.

Scrape the seeds into the food processor and discard the pod (or save to make homemade vanilla extract).

If you opt for a vanilla bean instead of vanilla extract, boil with scraped vanilla seeds and a vanilla pod all together and then strain the syrup when it's still hot.

Scrape the seeds from the vanilla bean and place the seeds and the pod in the saucepan.

Split the vanilla bean lengthwise and scrape the seeds into the frosting, reserving the pod for another use.

I usually only use real vanilla pods and scrape the seeds out, but one tablespoon for the crust and one for the filling is a lot of vanilla pods!

Do you have any thoughts on what you can do with the vanilla bean pod after you scrape out the insides?

Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod.

Scrape the seeds out and place in the jar with the vanilla and then put the pod in as well.

Scrape the seeds from the vanilla pod and stir into the mix.

100g vanilla sugar (I have a jar of golden caster sugar permanently on the go in which I place scraped out vanilla pods)

4 - 5 stalks (1 lb / 450 g) fresh thin rhubarb 4 tbsp honey 2/3 cup water 1/2 inch / 1 1/2 cm knob fresh ginger, grated 1 vanilla pod, seeds scraped

Place honey in a medium saucepan and scrape in vanilla seeds; save pod for another use.

Put the cream in a pan, scrape in the vanilla seeds from the pod or add the vanilla essence or extract, stir and bring to the boil while stirring.

Combine the heavy cream, whole milk, vanilla bean pod and seeds scraped with half of the sugar in a medium sauce pot and bring to a boil.

If you have a vanilla bean / pod, you can split it and scrape out the seeds, but other than that there's really no substitution.

Scrape the vanilla seeds into pan; add the pod.

1 vanilla bean, seeded (To seed the vanilla bean, use a paring knife to split the bean in half and scrape the seeds from the pod.)

Slice the vanilla pods open, scrape the seeds into the milk and then drop the vanilla pod in the milk.

Split the vanilla pod and scrape the seeds into the liquid.

1 cup cashews, soaked 1/2 cup nut milk or coconut milk 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below)

Ingredients For the filling (quantitites are enough for around 4 baskets) 250 g fresh strawberries, cleaned and cut into cubes the juice of half a lemon 4 tablespoons agave syrup fresh and cleaned thyme leaves, to taste 1 vanilla pod, scraped 2 teaspoons cornstarch, dissolved in 30 - 35 ml cold, filtered water For the crust (makes -LSB-...]

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note above)

1 cup cashews, soaked 1/2 cup coconut milk (I used Little Islands Original Coconut Drinking Milk) 1/4 cup pure maple syrup 1/3 cup raw cacao powder 1/2 vanilla pod, scraped (or 1/2 tsp vanilla powder) pinch himalayan pink salt 1/4 cup coconut oil, melted (see not above)

Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod.

2 cups raw cashew nuts, soaked 2 - 4 hours 3/4 cup pure maple syrup 1 lemon, juiced 1 vanilla pod, scraped 3/4 cup raw cacao powder pinch sea salt 1/2 cup coconut oil, gently melted (see note above) 1/4 cup raw cacao butter, gently melted (see note above)

Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.

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

Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod along with cinnamon stick, cloves and star anise.

Place coconut cream in mixing bowl along with a pinch of coconut sugar and the scraped out vanilla from the vanilla pod — whisk until required thickness.

Non-stick cooking spray 3/4 cup granulated sugar 4 tablespoons water 2 large egg whites 2-1/2 cups heavy cream 1 vanilla pod, seeds scraped out 8 ounces strawberries 3-1/2 ounces raspberries 1 tablespoon confectioners» sugar 2-1/2 ounces bittersweet chocolate, roughly chopped