What you need: 1/4 cup sea salt 1 tablespoon freshly ground coffee beans 1
tablespoon ground vanilla beans 1/4 cup olive oil 1 pot of coffee, at room temperature Whipped cream
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
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 cup pumpkin seeds —
ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely
ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6
tablespoons almond butter 5
tablespoons pistachio butter 5
tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1
vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting
3
tablespoons unsalted butter, melted 1
tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon
ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2
tablespoons low fat
vanilla yogurt 1 teaspoon vanila
bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3
tablespoons melted butter, plus more for apples and pan 1
vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2
tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon
ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1
vanilla bean, split lengthwise and seeds scraped > 1
tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely
ground pecan meal 1/2 cup plus 1
tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and
vanilla seeds.
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.
1 1/2 cups whole milk 1 envelope dry yeast or.6 ounce fresh yeast (1 cake) 2 cups unbleached all - purpose flour 1
tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon
ground cardamon 1/2
vanilla bean 2 large eggs, separated
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
Since I love cinnamon - laced Mexican chocolate, I tossed in more than a teaspoon (less than a
tablespoon) of freshly
ground cinnamon and a dollop of
vanilla extract made with Madagascar bourbon and Tahitian
vanilla beans.
1 1/3 cups whole wheat pastry flour 2/3 cup toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2
tablespoons almond butter 2
tablespoons ground flax seed 1
tablespoon molasses 1 teaspoon
vanilla bean paste
2 cups unsweetened almond milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1
vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped
ground cinnamon and / or nutmeg, or cocoa powder for sprinkling on top — optional
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
1 recipe for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1
tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1
vanilla bean, halved with the seeds removed (or 1 teaspoon
vanilla bean paste) 1/2 teaspoon
ground cardamom 3
tablespoons cornstarch 1/4 teaspoon salt 1
tablespoon heavy cream 2
tablespoons granulated sugar, for sprinkling
about 30 threads of saffron (to yield 1/8 teaspoon
ground saffron) 1/2
vanilla bean 2
tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon
vanilla extract
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
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium
grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2
tablespoons granulated cane sugar 1
vanilla bean scraped 1 cup + 2
tablespoons salted butter 3
tablespoons maple syrup 1 1/2
tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1
tablespoon freshly squeezed lemon juice
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
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
2 1/4 cups raw pecans 1 1/2 cups dates, chopped 1/2 cup sultanas 1/2 cup raw carob powder 2
tablespoons sesame seeds 2 teaspoons
ground cinnamon 1 teaspoon natural
vanilla bean extract 1/4 teaspoon
ground cardamom 1
tablespoon pure maple syrup (optional)
Cookies: 2 cups shredded coconut 6
tablespoons coconut flour 1/4 cup + 2
tablespoons maple syrup or agave 1 teaspoon
vanilla extract or
ground vanilla beans 4
tablespoons melted coconut oil Maple Cinnamon Icing: 1/4 cup packed dates 2
tablespoons maple syrup 1/2 teaspoon cinnamon 2 teaspoons coconut oil water to thin, as needed nuts, to taste, for topping
envelope unflavored powdered gelatin (2-1/4 teaspoons) * 1-3/4 cups heavy cream (I used organic cream) * 3/4 cup whole milk (I used raw milk) * 1/4 cup plus 2
tablespoons packed dark brown sugar, organic if possible * 1 teaspoon fine sea salt * 1 teaspoon pure
vanilla extract (I used the seeds from 1/2
vanilla bean instead) * 1 teaspoon
ground cinnamon * 3/4 cup canned pure pumpkin purée, organic if possible
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
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon
ground vanilla bean seeds 2
tablespoons pure cashew butter 1/2 cup dried mulberries, soaked for 2 - 4 hours 2
tablespoons pure maple syrup 1
tablespoon virgin coconut oil
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
1/2 cup raw macadamia nuts 1/2 cup raw cashews 1/4 teaspoon
ground vanilla bean, or 1 teaspoon
vanilla extract 2
tablespoons pure maple syrup 2
tablespoons plant milk (I use cashew)
1 cup medjool dates, pitted 1/2 cup organic raw hemp seeds 1/3 cup mix of
ground flax and / or whole flax seeds (you can use both, or 1 alone) 3
tablespoons raw cacao powder 1 teaspoon
vanilla bean powder 1 teaspoon lucuma powder 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)
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
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
1/2 cup shelled pistachio nuts, raw 3 cups of filtered water 1
tablespoon raw honey (or 1 pitted medjool date) 1/4 teaspoon
ground vanilla bean seeds 1/8 teaspoon
ground cardamom 2 pinches sea salt 1 teaspoon orange blossom water
for the crust 8
tablespoons coconut oil — melted, plus more for greasing the tart pan 1/2 cup (90 g) brown rice flour 1/2 cup (65 g) garbanzo flour --(I make my own by
grinding sprouted and dried garbanzo
beans) 1/4 cup (30 g) tapioca flour 1
tablespoon almond flour 1
tablespoon coconut sugar 1/4 teaspoon sea salt 1 teaspoon
vanilla extract 4 - 5
tablespoons ice water
Vanilla Coffee Salt 2 tablespoons raw sugar 1 tablespoon coarse ground sea salt 1 tablespoon ground coffee (or you can use whole coffee beans) 1/4 teaspoon ground vanilla bean (or fresh vanilla bean scraped from
Vanilla Coffee Salt 2
tablespoons raw sugar 1
tablespoon coarse
ground sea salt 1
tablespoon ground coffee (or you can use whole coffee
beans) 1/4 teaspoon
ground vanilla bean (or fresh vanilla bean scraped from
vanilla bean (or fresh
vanilla bean scraped from
vanilla bean scraped from a pod)
FIG, YOGURT, AND ALMOND CAKE WITH EXTRA FIGS / Serves 10 - 12 Recipe adapted by Yotam Ottolenghi 300g unsalted butter 300g caster sugar, plus 1 teaspoon extra 4 large free - range eggs 270g
ground almonds 150g all - purpose flour 3/4 teaspoon salt Scraped seeds of 1
vanilla bean or 3/4 teaspoon
vanilla paste 1 1/2 teaspoons
ground star anise, from about 7 - 8 star anise pods 150g Greek yogurt 12 figs, quartered For the extra figs: 3
tablespoons caster -LSB-...]
INGREDIENTS: 2 ounces baby spinach 2 ounces romaine lettuce 1/2 cup pomegranate juice, cherry juice or cherry pomegranate juice 1
tablespoon non-alkalized cocoa powder 1 cup frozen cherries 1 ripe banana 1/2 teaspoon powdered
vanilla bean 2
tablespoons ground flax seeds 2
tablespoons hemp milk
Filling 2 cups fresh, pitted sweet cherries 1/3 cup raw sugar 1/8 teaspoon
ground vanilla bean Pinch of
ground cardamom Pinch of fine
ground sea salt 1
tablespoon unsalted butter, cut into 6 pieces
2 teaspoons of raw chocolate powder 1
tablespoon flax, chia or hemp seeds 1/2 teaspoon of liquid stevia (or to taste) 1 teaspoon of honey 1
tablespoon coconut oil 2 cups pure water Optional: 1 dropper liquid marine phytoplankton 1 teaspoon of raw carob powder 1/4 teaspoon of maca powder 1/2 teaspoon
ground vanilla bean powder pinch cayenne pepper