1/2 cup whole buckwheat groats 1 cup water pinch of sea salt 2 - 3 cinnamon sticks or 1 tsp of cinnamon powder 1 tsp cardamom seeds 1 vanilla stick or 1
tsp of vanilla bean paste
Not exact matches
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a
vanilla bean 2
tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for pure vegan pinch
of sea salt Line a 23 cm baking tin with baking paper.
Vanilla Ice Cream 1 cup whole milk A pinch of salt 3/4 cup sugar 1 vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
Vanilla Ice Cream 1 cup whole milk A pinch
of salt 3/4 cup sugar 1
vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1 tsp pure vanilla
vanilla bean, split lengthwise 2 cups heavy cream 5 large egg yolks 1
tsp pure
vanilla vanilla extract
1 cup almonds, soaked overnight 2 dates, pitted pinch
of sea salt 4 cups filtered water 1/4
tsp vanilla extract or seeds from half a
vanilla bean
But it's not essential for the taste, so you could use half a
vanilla bean or substitute it for 1
tsp of vanilla extract.
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1
vanilla bean, split and scraped 1 1/2
tsp pumpkin pie spice 1 tbsp soy creamer Pinch
of fine sea salt
1 cup cashews 1 14 - ounce cans coconut cream OR full fat coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup coconut sugar or 8 Medjool Dates 1
bean or 1
tsp pure
vanilla extract Pinch
of salt 1 vegan chocolate bar (salted Caramel yes please)
2 cups nuts (I used 1 cup
of cashews and 1 cup
of almonds) 1 cup dates 1 cup dried blueberries 1 1/2
tsp vanilla extract (or seeds
of 1
vanilla bean) 1 lemon, zested 1/2 lemon, juiced 1/4
tsp sea salt
added 1 extra
tsp of vanilla and 2
vanilla beans.
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2
tsp vanilla paste OR 1/2
vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
1/4 cup
of sunflower seeds (soaked for an hour) 1/4 cup
of pumpkin seeds (soaked for an hour) 1/3 cup
of oats 5 dates 1 tbsp
of gogi berries 1
tsp of maca powder 1
tsp of unsweetened, shredded coconut 1 tbsp
of coconut water 1 tbsp
of protein powder 1
tsp of vanilla extract (if you have
vanilla beans, even better!)
I substituted 3/4
tsp vanilla extract for the
vanilla bean and substituted a piece
of Hershey's milk chocolate bar with toffee chips and almonds.
My favorite part was the
vanilla pudding layer... this was delicious and I used a
tsp of vanilla extract since I couldn't find
vanilla bean.
I made exactly as written, except substituted about 1 1/2
tsp of vanilla extract for the
vanilla bean.
1 cup brown rice flour 1/2 cup tapioca flour 1/2 cup almond flour 1 cup oat flour 1 & 1/4 cup brown sugar 1/2 cup coconut flakes 1/4 cup chia seeds 1 tablespoon cinnamon 1
tsp xanthan gum 1
tsp salt 1
tsp baking soda 3/4 cup olive or coconut oil 1 tablespoon apple cider vinegar 6 tablespoons soy milk (or almond milk, rice milk, etc) 1 tablespoon Kahlua liquor 1
vanilla bean, split and scraped
of beans
1
tsp organic maple syrup 1
tsp raw maca root powder 1/2
tsp cardamom pinch
of Himalayan pink salt 1 tbsp organic Matcha powder 1
tsp vanilla (or paste from 1
vanilla bean)
Optional: 1 whole
vanilla bean *, chopped (or 1/2 -1
tsp vanilla extract or
vanilla bean paste) small pinch
of fine grain sea salt, to enhance the flavour
1 cup raw almonds 1/2 cup raw cashews 1 1/2 cups raw walnuts 12 - 14 medjool dates, pitted and divided 1/2 cup raw nut milk (or water) 1
vanilla bean, split and scraped 1/2
tsp ground cardamom Pinch
of fine sea salt 2 - 3 nectarines, halved, pitted and sliced
Pin It Ingredients: 5 dl (2 cups) whole milk 130 g (5 ounces) bittersweet 70 % chocolate, chopped 2 Tbsp brown sugar 1 1/2
tsp Chocolate Pudding Powder
Vanilla bean, scraped (optional) 1/2
tsp cinnamon (optional) pinch
of salt Pin... Continue Reading →
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
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1
vanilla bean, scraped 1/4 - 1/2
tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or leave out 1
tsp coconut oil A generous pinch
of flaky sea salt
Instead
of sunflower seed butter, I used homemade almond butter (alas, my brownies were not nut - free) and instead
of vanilla extract I used 1
tsp ground
vanilla bean.
Serves 2 Ingredients Roasted Pear 1 beurre bosc pear, peeled, halved 1
tsp cinnamon spray
of coconut oil Chia Porridge 1/2
tsp vanilla bean paste 1 1/2 cup Luz Almond Milk 1/4 cup chia seeds Raspberry Coulis 1 cup frozen raspberries 1/4 cup water 1/2
tsp vanilla 1 tbsp maple syrup Method To prepare...
Stir, stir, stir, and then add in coconut flour and a pinch
of vanilla bean or a 1/2
tsp.
Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g caster sugar 1/2
tsp salt 1
tsp vanilla bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup 1/2
tsp bicarbonate
of soda 1 egg Preheat oven to 170ºC (150ºC fan).
100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup + 1 1/2 tbsp) granulated sugar 1/2
tsp vanilla paste [or 1/2
vanilla bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2
tsp baking powder [or 1/4
tsp hartshorn salt] pinch
of salt 1 tbsp dried (or fresh) lavender buds
Glaze Ingredients: 6 oz Tofutti non-dairy cream cheese 1 cup unrefined powdered sugar 1/2
tsp vanilla bean paste (or extract) 2 - 3 tbsp almond / coconut milk to thin the glaze a bit squeeze
of orange juice (optional)
For
vanilla cashew «yogurt»: 1 x recipe cashew cream (recipe follows) 1/2
vanilla pod (
bean), cut in half lengthways and seeds scraped out Finely grated zest and 4
tsp juice
of 1/2 lemon 2 tbsp (40 g) raw clear honey or blonde coconut nectar 1 1/2
tsp vanilla extract
Filling: 1 1/2 C raw cashews, soaked for at least 5 hours, overnight is best 2 lemons, juiced seeds
of 1 whole
vanilla bean (or 1
tsp alcohol - free
vanilla extract) 1/3 C raw coconut oil, melted 1/3 C raw coconut nectar (or maple syrup if you don't have this) 1 C berries: blueberries, blackberries, raspberries (thaw completely if using frozen)
1 1/2 cup almond milk 1 cup pitted dates juice and zest
of 3 organic lemons 1
tsp vanilla extract or the seeds from one
vanilla bean 1 cup coconut butter (made from 3 cups shredded unsweetened coconut)
125g buckwheat flour 1
tsp baking powder 1/2
tsp bicarbonate
of soda Pinch Himalayan salt 45g coconut palm sugar 60 ml maple syrup 5 tbsp almond milk 1
tsp vanilla bean paste 4 tbsp coconut oil and extra for greasing 5 tbsp peanut butter
Creamy Coconut Rice Pudding ~ ~ ~ adapted from Serious Eats serves 6 1 cup arborio rice a couple
of recycled
vanilla beans 13.5 oz can
of coconut milk 1/3 cup sugar 1/2 cup fresh grated coconut meat 1
tsp vanilla bean paste 1
tsp coconut extract 1 Tbsp dark rum (or 1
tsp rum extract) 1/2 cup heavy cream (or more coconut milk for a vegan version) 1/3 cup sweetened shredded coconut, toasted *
Vanilla Bean Panna Cotta with Brandied Apricots makes 4 to 8 servings depending on size 1 1/2 cups whole milk 1 1/2 cups heavy cream 1 vanilla bean 1/2 cup sugar one 1/4 oz packet (2 1/2 tsp) powdered gelatin for the brandied apricots: 5 apricots, pitted and sliced 1/4 cups sugar 1/2 cup water 1/4 cup brandy or Cognac squeeze of lemon juice 1/2 tsp vanilla
Vanilla Bean Panna Cotta with Brandied Apricots makes 4 to 8 servings depending on size 1 1/2 cups whole milk 1 1/2 cups heavy cream 1
vanilla bean 1/2 cup sugar one 1/4 oz packet (2 1/2 tsp) powdered gelatin for the brandied apricots: 5 apricots, pitted and sliced 1/4 cups sugar 1/2 cup water 1/4 cup brandy or Cognac squeeze of lemon juice 1/2 tsp vanilla
vanilla bean 1/2 cup sugar one 1/4 oz packet (2 1/2
tsp) powdered gelatin for the brandied apricots: 5 apricots, pitted and sliced 1/4 cups sugar 1/2 cup water 1/4 cup brandy or Cognac squeeze
of lemon juice 1/2
tsp vanilla vanilla extract
Base Ingredients: 1/2 cup whole oats (or quick cook) 1 tbsp chia seeds 1
tsp cinnamon 1
tsp ground
vanilla bean or (2
tsp of vanilla extract) 3/4 cup almond or coconut milk 1 tbsp natural peanut butter (or any other nut butter) 1
tsp of maple syrup 1 tbsp
of pecans, crushed 1/2 ripe banana, mashed Toppings: Add extra pecans, a drizzle
of nut butter, banana slices, cacao nibs and / or shredded coconut to serve.
• 4 eggs, whisked • 2 × 400 ml cans coconut milk • ¹ / ³ cup coconut oil, just melted, plus extra for frying • 1/2 cup coconut flour • 1 1/2 cups buckwheat flour • 2
tsp baking powder • 1
vanilla bean, scraped • Zest
of one orange, finely grated • Pinch
of sea salt • 1/2 cup desiccated coconut • Cocoa nibs, to garnish
Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch
of sea salt • Pinch
of nutmeg • Pinch
of ground ginger • Pinch
of cinnamon • 1
vanilla bean, scraped, or 1
tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
Serves 2 Ingredients Roasted Pear 1 beurre bosc pear, peeled, halved 1
tsp cinnamon spray
of coconut oil Chia Porridge 1/2
tsp vanilla bean paste 1 1/2 cup Luz Almond Milk 1/4 cup chia seeds Raspberry Coulis 1 cup frozen raspberries 1/4 cup water 1/2
tsp vanilla 1 tbsp maple syrup Method To prepare...
1 cup almonds, or other nuts, soaked 8 - 12 hours 4 cups water 6 dates or 1/4 cup agave or other sweetener to taste 1
tsp pure
vanilla extract (or the contents
of a
vanilla bean)
Ingredients: 1 can coconut milk 1 1/2 cups almond or soy milk 10 grams fresh green kale, stems removed 3/4 cup agave 3 T canola oil Seeds
of 1
vanilla bean 1/8
tsp.
Ingredients: 1 1/2 cups unsweetened coconut milk (can use almond milk) 4
tsp pure maple syrup 2
vanilla beans (can sub pure
vanilla extract if necessary, but I love the fresh taste
of real
vanilla bean) 1/8
tsp cardamom 1/2
tsp cinnamon 5 Tbsp chia seeds
Stir, stir, stir, and then add in coconut flour and a pinch
of vanilla bean or a 1/2
tsp.
Here you go: 1 cup almonds 3/4 cup pitted dates Pinch
of Himalayan pink salt (optional) 1
tsp ground
vanilla beans or extract (optional) Splash
of water to help blend, if needed
Sometime I take any remaining coconut cream (left from scooping out
of chilled can
of coconut milk) and whip it with a touch
of vanilla (I like to use a scraped
vanilla bean or paste if I have it cause I like the specks — but a 1/4 to 1/2
tsp of good quality extract works too), I usually add a few drops
of vanilla SweetLeaf drops (coconut sugar would work here too if you aren't concerned with sugar / carbs).
Ingredients (makes one jar) Mason jar 1/3 cup berries (raspberries, blueberries, blackberries work best) 1/2 cup yoghurt (greek, coconut or goats kefir) 1/4
tsp vanilla bean powder or a scrape
of a
vanilla bean 1/2
tsp stevia 1/4 cup muesli or granola 1
tsp chia seeds 1/2
tsp flax seeds 1
tsp pepitas 1 tbsp activated buckinis shredded coconut tbsp pomegranate seeds Spoonful or two
of your favourite nut butter (I use almond or rawtella for these) Ok so these things are incredibly easy to make.
(425 g) can (~ 1 3/4 cups) black
beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil
of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4
tsp sea salt 1
tsp pure
vanilla extract heaping 1/2 cup (105 g) organic cane sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture 1 1/2
tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
FROSTING INGREDIENTS: 5 oz cream cheese, softened 5 tblsp unsalted butter, softened 1 c confectioner's sugar 1
tsp vanilla extract seeds scraped from half
of a
vanilla bean 2 candy canes, crushed
400g plain flour, plus extra for rolling 1 1/2
tsp baking powder 1/2
tsp bicarbonate
of soda 2
tsp ground ginger 1/2
tsp ground mixed spice 1 1/2
tsp ground cinnamon 90g salted butter 120g dark brown soft sugar 1 large egg 150g treacle 1
tsp vanilla bean paste 1
tsp finely grated orange zest 200g royal icing 2 tbsp orange juice
150g fresh or frozen blackberries 2 tbsp caster sugar 1
tsp cornflour 200g ginger nut biscuits 70g unsalted butter, melted A pinch
of salt 750g full - fat cream cheese, at room temperature 300g sour cream, at room temperature 5 level tbsp cornflour 175g caster sugar Zest
of 1/2 a lemon, finely grated 1
tsp vanilla bean paste or extract 5 large free - range eggs, at room temperature, plus 1 egg white