2
teaspoons of vanilla bean extract 1 table spoon of cinnamon 2 medium size apples skinned & chopped ~ 750 ml of rice milk (non added sugar brand, 4 % sugar for 100 ml) 2 table spoons (full) of coconut oil
We added 2 tablespoons of apple cider vinegar and 1
teaspoon of vanilla bean paste.
The whipped cream layer was easy enough to sub for a more breakfasty counterpart; changing it for yogurt and stirring in half
a teaspoon of vanilla bean paste, for flavour and those gorgeous speckles (a.k.a nature's sprinkles).
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)
1/4 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.
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 middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one
vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a
vanilla bean directions: Make the crust: place flour, sugar, and salt in a larg
vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
I suggest that you add one
teaspoon of extract in place
of the 1/2
vanilla bean.
for the frosting: 3 egg whites 150 grams (3/4 cup) sugar 45 grams (3 tablespoons) water 1/2
teaspoon kosher salt 335 grams (3 sticks, 1 1/2 cups) butter, softened scrapings
of 2
vanilla beans few drops pink food coloring
And 2
teaspoons of pure
vanilla extract equals 1
vanilla bean.
Mix with a
teaspoon of the sugar to separate the
vanilla bean seeds.
Another recipe note: If you don't have any
vanilla bean paste, then use a couple
teaspoons of vanilla extract.
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.
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
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).
2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons cane sugar 1/2
teaspoon baking powder 1 egg yolk 1 tablespoon milk
of choice 1
teaspoon vanilla bean paste or pure
vanilla extract
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.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch
of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and
bean) in a saucepan over low heat and cook until just comes to a boil.
If you don't have
vanilla bean, add in 2
teaspoons of pure
vanilla extract.
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
Lemon - poppy seed cake with
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2
teaspoons baking powder 1/2
teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest and juice
of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water
Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
Vanilla cream cheese frosting: 2
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C /
vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon
vanilla extract Preheat the oven to 180 °C /
vanilla extract Preheat the oven to 180 °C / 350 °F.
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1 cup granulated or raw sugar 2 - inch segment
of cinnamon stick (optional) 1/4
teaspoon coarse or flaky sea salt (optional, but ooh, it's good here) 1/4
teaspoon baking soda dissolved in 2
teaspoons water
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
Vanilla, Berry, and Bourbon: Mix 1 teaspoon vanilla bean paste in with the buttermilk before adding it to the dry ingredients, add 1 teaspoon to the filling, and use bourbon in place of the
Vanilla, Berry, and Bourbon: Mix 1
teaspoon vanilla bean paste in with the buttermilk before adding it to the dry ingredients, add 1 teaspoon to the filling, and use bourbon in place of the
vanilla bean paste in with the buttermilk before adding it to the dry ingredients, add 1
teaspoon to the filling, and use bourbon in place
of the lemon.
If you don't have a fresh
vanilla bean, stir in 1
teaspoon of vanilla extract right before straining and cooling it.
Note: If you'd like to do a miso - butterscotch drizzle, simply melt 1/2 a cup
of butterscotch chips in the microwave in 30 second intervals and mix in 1 tablespoon white miso paste and 1
teaspoon vanilla bean paste.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2
teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high until combined.
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.
Batter 1
vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2
teaspoon freshly grated nutmeg A pinch
of sea 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)
In the bowl
of an electric mixer add cream cheese, pumpkin puree, brown sugar, egg, flour, 1
teaspoon pumpkin pie spice and
vanilla bean paste.
2 packets
of gelatin 8 tablespoons
of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2
teaspoons coconut extract 1
teaspoon vanilla bean paste 1/4
teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
I'm sure I'm not the only one who grabs a bottle
of vanilla extract and use a
teaspoon or so in every single dessert but once you use
vanilla beans there's no turning back!
3 cups coconut milk (buy coconut milk here) 2/3 cup raw honey (buy raw honey here) 1
teaspoon vanilla extract (buy extracts here) 1/2
vanilla bean, scraped (or use another
teaspoon of extract)(buy
vanilla beans here) 1/2
teaspoon sea salt (buy unrefined sea salt here)
For the Strawberry -
Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash of salt, 2 tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean
Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure maple syrup, a dash
of salt, 2 tablespoons (30 mL) chia seeds, 1
teaspoon (5 mL) fresh lemon juice, and 2 seeded
vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean
vanilla beans or 1/2
teaspoon (2 mL) pure
vanilla bean
vanilla bean powder.
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
3 sticks unsalted butter, softened 3 cups sifted confectioners» sugar 3 tablespoons milk 1
vanilla bean, scraped 1
teaspoon pure
vanilla extract pinch
of salt
1 can
of full fat organic coconut milk 1
vanilla bean, split lengthwise and scraped
of seeds 1/2
teaspoon xanthan gum 5 medjool dates, pitted 1 tablespoon maple syrup (or raw honey, agave, 1 or 2 more dates)
Add 1 cup
of the powdered sugar, 1 tablespoon
of the milk, the remaining half
of the
vanilla bean pulp (or 1
teaspoon vanilla), and orange peel.
Using a pastry blender, cut in the 1/2 cup butter and half
of the
vanilla bean pulp (or 1
teaspoon vanilla) until mixture resembles fine crumbs and starts to cling.
For the filling: ▪ 3 packages (8 ounces each) cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch
of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large
vanilla beans or 4
teaspoons pure
vanilla extract or paste ▪ 4 large eggs, at room temperature
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1
teaspoon Kosher salt 1
vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1
teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
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
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1
teaspoon alkaline free baking powder — 1/2
teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1
vanilla bean, split and seeded (you can substitute with 1
teaspoon pure
vanilla extract)-- pinch
of sea salt
Crust 3/4 cup thick rolled oats 3/4 cup raw pecans Pinch
of fine sea salt 1/2
teaspoon vanilla bean powder, optional 2 - 3 medjool dates, pitted 1 tablespoon raw almond milk
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
-- 1/2
Teaspoon Baking Powder — 3 Tablespoons Vegetable Oil — 1 Cup Chocolate Chips — 3 Eggs — 3/4 Cup Sugar — 1/2 Cup Unsweetened Cocoa Powder — 1 1/2
Teaspoons Vanilla — 2 Cups Canned Black
Beans, Drained & Rinsed Well — Pinch
of Salt
Vanilla bean: This recipe is amazing with the seeds from a real vanilla bean, but you can also try substituting 1 teaspoon of vanilla extract i
Vanilla bean: This recipe is amazing with the seeds from a real
vanilla bean, but you can also try substituting 1 teaspoon of vanilla extract i
vanilla bean, but you can also try substituting 1
teaspoon of vanilla extract i
vanilla extract instead.