Not exact matches
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
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free
if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free
if that is a concern) 3 tablespoons + 1
teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2
teaspoon cardamom 1/4
teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1
teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free
if that is a concern)
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!
Panna Cotta 4 cups heavy cream (or half - and - half
if you want to cut calories) 1/2 cup sugar 2
teaspoons of vanilla extract 2 packets (4 1/2
teaspoons) powdered gelatin 6 tablespoons cold water
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda Pinch
of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4 cup)
You could use plain yogurt and
if you do so, you may wan na add about a
teaspoon of vanilla extract.
1 - 12 ounce block
of firm Silken Tofu (drained) 1/2
of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain,
vanilla or lite
vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar
if you prefer) 1
teaspoon vanilla extract
I'm thinking
if you added at least 3/4
teaspoon of vanilla extract, you might be able to «drown» it out.
1 1/4 cups pumpkin puree *
If you need instructions on how to make your own click here 12 oz Cream Cheese room temperature 1/2
teaspoon Vanilla Extract — Nielsen Massey 1
teaspoon Saigon Cinnamon 1/2
teaspoon Allspice 1/4
teaspoon Nutmeg 1/4
teaspoon powder ginger 1 pinch
of salt.
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.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2
teaspoons ground cinnamon 1
teaspoon ground nutmeg 1
teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Another recipe note:
If you don't have any
vanilla bean paste, then use a couple
teaspoons of 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
You could replace the
vanilla bean with 1-1/2
teaspoons of pure
vanilla extract if you don't have one (but I recommend using the
vanilla bean).
If you don't have
vanilla bean, add in 2
teaspoons of pure
vanilla extract.
Cheesecake: Two 8 - ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch
of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1
teaspoon vanilla extract a few drops
of green food coloring,
if desired
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)
Home Chef Tip 2: Add a
teaspoon of vanilla extract into your brownie batter for flavor
if you desire.
If you don't have a fresh
vanilla bean, stir in 1
teaspoon of vanilla extract right before straining and cooling it.
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4
teaspoons cinnamon 1
teaspoon salt 1/4
teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2
teaspoons vanilla paste, or 1 tablespoon
vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
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
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)
What's in it: 1 15 - oz can
of pure pumpkin puree 2 tablespoons good quality maple syrup (less
if you are watching sugar intake) 1
teaspoon vanilla extract 1
teaspoon pumpkin pie spice 1/2
teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but
if you need extra sweetness
vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
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
Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin,
Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less
if using sweetened milk or dashes
of Powdered Stevia to taste 1/4
teaspoon Vanilla Extract
If anything, more sugar (like 1/4 cup) and another
teaspoon of vanilla extract.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave
if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water
if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth
Vanilla Villa blend — if you can't find it add 1 teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
Vanilla Villa blend —
if you can't find it add 1
teaspoon of vanilla powder or extract 1 teaspoon of baking powder a pinch of pink Himalayan salt or s
vanilla powder or
extract 1
teaspoon of baking powder a pinch
of pink Himalayan salt or sea salt
1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2
of each) 1/4
teaspoon Cream
of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2
teaspoon Pure
Vanilla Extract 3/4
teaspoon Sea Salt (decrease to 1/8
teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
Ingredients 2 1/4 cups all - purpose flour 1/2
teaspoon baking soda 1
teaspoon baking powder 1/2
teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1
teaspoon lemon oil (
if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1
teaspoons vanilla extract (I used less
vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
175g or 1.5 sticks dairy free margarine (or butter) 200g / 1 cup sugar 2 large eggs 450g / 3 & 1/4 cups all purpose gluten free flour blend 1 tsp xanthan gum (omit
if included in your flour blend) 1
teaspoon gluten free baking powder 1/2 tsp
vanilla extract 1/2 tsp almond
extract 1 lb bag
of hard clear candies (like Jolly Ranchers)
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat
if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup,
if desiredBeans from one
vanilla pod (or 1
teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter
of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit
of sweetener
if using carob) 1
teaspoon organic
vanilla extract 1
teaspoon organic cinnamon pinch
of salt 1/3 cup organic shredded coconut (optional)
If you desire a sweetened
vanilla cashew milk, place the fresh cashew milk back into your rinsed out blender and add in 1 - 2 tablespoons
of maple syrup and 1 - 2
teaspoons of vanilla extract.
1 1/2 sticks butter, room temperature (salted or unsalted, the choice is yours although I prefer the taste
of salted butter in all my baked goods) 1 cup sugar 3 large eggs at room temperature 3/4
teaspoon pure
vanilla extract 1/2
teaspoons pure almond
extract 1 1/2 cups flour 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/8 (1/4
if using unsalted butter)
teaspoon kosher salt 1/2 cup buttermilk 7 ounces sweetened, shredded coconut
2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk,
if you don't have any use milk
of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any
of your choice will work 1
teaspoon vanilla extract 1/4 cup sliced almonds
If you bake 2 dozen cookies with 2
teaspoons of vanilla extract you have 0.41 ml
of vanilla extract per cookie before baking and the alcohol content is 35 % so only 0.146 ml
of alcohol.
1 cup oats (see note on oats) 1/4 cup shredded coconut, unsweetened 1/2 cup crispy rice cereal (use a gluten free brand
if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew butter (almond, peanut or sunflower butter will also work) 1/2
teaspoon cinnamon 1
teaspoon vanilla extract 1/3 cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
Also,
if you're not using
vanilla milk, add 1
teaspoon of pure
vanilla extract and 1 extra tablespoon
of cane sugar.
* 1 1/4 cups plus 1
teaspoon sugar (I used turbinado sugar) * Finely grated zest
of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking powder * 1
teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk
if you like) * 2
teaspoons pure
vanilla extract
If you have almond
extract in your pantry, replace 1/2
teaspoon of the
vanilla extract with the almond variety (trust me, it's delicious).
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well
if you prefer) 1/4
teaspoon of sea salt 1
vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1
teaspoon of vanilla 1/4
teaspoon of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
1 juicy clementine or tangerine, peeled and broken into segments 1 small beet, peeled and chopped 1⁄2 cup (125 mL) red berries
of choice (such as raspberries or strawberries) 1⁄2 ripe banana, preferably frozen 2 tablespoons (30 mL) raw or roasted almond butter (I prefer roasted) 1 tablespoon (15 mL) chia seeds 1 cup (250 mL) unsweetened almond milk 1⁄4
teaspoon (1 mL) pure
vanilla extract pinch fine sea salt (omit
if using salted almond butter)
Add in 1/2 cup sugar (more
if you like sweeter cake), 1/4 cup cocoa powder, 1/2
teaspoon salt, and 2
teaspoons of vanilla extract.
, but
if you don't have half
of a
vanilla bean, just use 1/2
teaspoon of vanilla extract.
If you're not fond
of peppermint flavor, simply use 1/4
teaspoon more
vanilla extract or almond
extract instead.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave
if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water
if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
If you do not have a
vanilla bean, substitute 2 to 3
teaspoons of vanilla extract.
*
if you don't have
vanilla powder, you can use 1/2
teaspoon of vanilla extract instead and add it in with the wet ingredients.