Made your recipe as directed, but subed 1
teaspoon of vanilla extract for the pepermint.
I used plain Greek yogurt, added
a teaspoon of vanilla extract for a little flavoring.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons
vanilla extract 2 tablespoons raw honey zest
of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon nutritional yeast pinch
of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
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.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Crust 1 cup almonds — soaked overnight 1/2 cup cashews — soaked
for 4 hours 1/4 cup coconut flakes 1/2 cup soft dates — pitted, more if needed 1
teaspoon vanilla extract pinch
of sea salt
One
vanilla bean is roughly equivalent to about 3
teaspoons vanilla extract, so if you're substituting one
for the other, you may only need part
of a
vanilla bean to make a recipe calling
for extract — this said, a little extra
vanilla bean generally doesn't hurt!
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2
teaspoon pure
vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking powder 1/4
teaspoon baking soda pinch
of salt
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2
teaspoon vanilla extract
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness,
of course) 1
teaspoon (5 ml)
vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
5 medium beets (or enough
for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon Pinch
of salt Confectioner's sugar,
for dusting
For the Cheesecake: 2 8oz bricks
of FULL FAT cream cheese, very soft, very room temp, this helps with a smooth cheesecake 1/2 cup white granulated sugar 1/4
teaspoon coarse kosher salt 1/2
teaspoon vanilla extract 2 large eggs
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)
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking powder 1
teaspoon baking soda pinch
of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2
teaspoon baking powder 1/8
teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest
of 1 large orange 1
teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda pinch
of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar,
for dusting Preheat the oven to 180 °C / 350 °F.
ingredients: 2 cups flour 2
teaspoons baking powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated sugar 3/4
teaspoon kosher salt zest
of 1 grapefruit 1 egg plus 1 egg yolk juice
of 1/2 grapefruit (1 1/2 tablespoons) 1
teaspoon vanilla extract granulated sugar,
for rolling
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3 tablespoons honey 1
teaspoon vanilla bean powder or 1 tablespoon
vanilla bean
extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts
of both (omit
for SCD diets) 1 1/2
teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
For ice cream 1-1/2 cups heavy cream 4 large egg yolks 3/4 cup whole milk 3/4 cup granulated sugar Pinch
of salt 1
teaspoon vanilla extract
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2
teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1
teaspoon pure
vanilla extract coconut oil — use
for frying in skillet and instead
of butter to serve raw honey — instead
of syrup raw pecans — shelled
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra,
for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1
teaspoon fennel seeds 1
teaspoon granulated garlic 1
teaspoon granulated onion 1
teaspoon ground sage 2
teaspoons coarsely ground black pepper 1 1/2
teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1
teaspoon vanilla extract 1
teaspoon almond
extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey,
for drizzling Fresh berries
of any type,
for garnish A splash
of Amaretto
What's in it:
For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups
vanilla almond milk ** — 1
teaspoons cinnamon — 1
teaspoon vanilla extract — 1/4
teaspoon salt
For the apples --- 3 - 4 apples, thinly sliced — 1/2
teaspoon cinnamon — 1 tablespoon coconut oil
For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4
teaspoon salt
4 cups
of almond milk 2
teaspoons of vanilla extract 1/4 cup
of maple syrup 3/4 cup
of chia seeds cinnamon,
for garnish
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS
For the lemon pudding 2 1/4 cups whole milk 1/4 cup cornstarch 3/4 cup sugar 1/2
teaspoon salt 5 egg yolks 1/2
teaspoon vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butter
2 cans
of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a vegan option) 1
teaspoon vanilla extract or
vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2
teaspoons baking powder 1/2
teaspoon baking soda 1
teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest
of one orange 1/2
vanilla bean, seeds scraped out 2
teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk
Home Chef Tip 2: Add a
teaspoon of vanilla extract into your brownie batter
for flavor if you desire.
500g» 00» Flour (AP or Pastry flour will do) 4 eggs, 3 whole and one separated 15g Baking powder 300g Sugar, plus more
for sprinkling 1 tbsp Honey A tablespoon or two
of Anise liquor (like Anisette, Varnelli or Sambuca) A
teaspoon or two
vanilla extract About 200 grams Almonds
1 very ripe banana 1/2 cup
of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon (scant) freshly grated nutmeg 1/2
teaspoon pumpkin pie spice 1/4
teaspoon ground cloves 1/4
teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar,
for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
Filling 1 cup fresh carrot juice 1/2 cup meat
of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon
vanilla extract 1/2 tablespoon ground cinnamon 1
teaspoon ground ginger 1/4
teaspoon ground nutmeg 1/8
teaspoon ground cloves 1/2 cup Irish moss — soaked in hot water
for at least 10 minutes
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons Coconut Sugar 1/2 cup chopped, sugar free Dark Chocolate * 1
teaspoon Pure
Vanilla Extract 5 large Egg Yolks Dash
of Salt 3 Tablespoons Coconut Sugar,
for assembling
Marshmallow Filling 1 packet
of unflavored gelatin (2 1/2
teaspoons) 1/3 cup cold water,
for gelatin, plus 1/4 cup
for syrup 1 cup sugar 1
teaspoon vanilla extract
Soak
for 3 - 24 hours 1 cup
of cashews in filtered water 2 bananas, super ripe 1/4 cup
of lemon or orange juice — I used oj 1/4 cup
of maple syrup 1/4 cup
of coconut oil, melted 3 tablespoons
of softened peanut butter (I prefer Justin's) 1
teaspoon of vanilla extract
For the chocolate version, I recommend 1/4
teaspoon vanilla extract and a pinch
of salt.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1
teaspoon vanilla bean paste (or
extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1
vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2
teaspoons baking powder 1/2
teaspoon baking soda 1/2
teaspoon sea salt 1/2
teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
3/4 cup unsalted butter 1/2 cup sugar The grated zest
of one lemon Pinch
of cinnamon 1 large egg yolk 1
teaspoon pure
vanilla extract 1 cup All - Purpose Flour 3/4 cup almond flour 1/4
teaspoon salt Raspberry jam
for filling Confectioners» sugar
for dusting You'll need two baking sheets lined with Silpat mats or parchment paper.
I did it mostly like yours: 3 Tablespoons
of Almond Meal 2 Tablespoons
of Carob Powder 2 Tablespoons
of Honey 1
teaspoon of Vanilla Extract 1 Egg Pinch
of salt 3 dashes
of Cinnamon 1 Tablespoon Almond Milk 1 Tablespoon Almond Butter Mix well, put in greased coffee mug, microwave
for 1:30 minutes.
About 350g blackberries washed and checked
for signs
of life 2 egg yolks (freeze the egg whites
for other recipes) 4 tablespoons maple syrup Capful
of vanilla extract 300 ml coconut drinking milk 1.5
teaspoons of cornflour 400g can coconut milk
For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1
teaspoon vanilla extract 1 cup almond flour (meal) 1
teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch
of ground cloves zest
of 1 clementine (I used 2
teaspoons granulated orange peel) 4
teaspoons instant espresso powder
Hi Amber, I've updated the recipe to specify 1 Tablespoon
of rum, bourbon or brandy to substitute
for 1
teaspoon vanilla extract.
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned
for garnish, if desired (or you could use a sprig
of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle
of cinnamon
for tartlets and on fruit, just before serving Whipped cream, optional
1 1/2 cups all - purpose flour 1 1/2
teaspoons baking powder 1/4
teaspoon nutmeg Pinch
of salt 2 large eggs 1 1/2 tablespoons
vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar,
for sprinkling
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (
for vegetarian option) 1/4 cup
of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
For ganache 4 ounces milk chocolate, chopped 1/2 cup heavy cream 1/4
teaspoon vanilla extract Pinch
of salt
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar
for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon
vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4
teaspoon xanthan gum * 1
teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra
for sprinkling
1 cup plus 2 Tablespoons Almond Milk 1/2 cup Canned Pumpkin 1 cup Oatmeal 1
teaspoon Vanilla Stevia
Extract (or add additional 1/2
teaspoon Vanilla Extract to Stevia) Dash
of Sea Salt 3/4
teaspoon Pumpkin Pie Spice, plus more
for dusting
1) 3/4 cup (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water
for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup
of sugar 3) 2 large eggs 4) 1
teaspoon of pure
vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup
of all - purpose flour 8) 2/3 cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
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)