3/4 pound rinsed and diced rhubarb 1/2 pound rinsed and quartered strawberries 1/4 cup honey 1/4 cup water 1/2
vanilla bean Juice of 1/2 lemon 1/4 cup chia seeds handful of nuts for garnish, optional
Not exact matches
Next, make your cheesecake filling by adding the water, maple syrup or honey, coconut oil, lemon
juice, scraped
vanilla beans and drained cashews to a high - powered blender.
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.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure
vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon
juice 2 tablespoons sugar
Pomegranate Coconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate
juice that's a natural source of antioxidants, non-dairy coconut yogurt,
vanilla bean powder (or extract),
vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut topping!
Add the sugar, honey,
vanilla bean seeds and pod, lemon
juice, pomegranate
juice and pectin.
The
vanilla bean mingles perfectly with the blueberries and the orange
juice adds the perfect tang.
Filed Under: Sweet Treats Tagged With: blueberries, cake, compote, dessert, ice cream, orange
juice, pie, sugar,
vanilla,
vanilla bean
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.
For the Middle: 3 cups raw cashews, soaked overnight in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon 1/2
vanilla bean, seeded Optional: 100g smooth peanut butter
Recipe by Check full recipe at Ingredients: baking powder, butter, buttermilk, candied peel, corn syrup, egg, corn, lemon, lemon
juice, maple syrup, salt,
vanilla bean,...
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.
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.
Ingredients 4 1/2 cups chopped fresh rhubarb 2 1/2 cups sugar 1/2 cup 100 % pomegranate
juice 1/2 cup agave syrup (light) 1/2 of a
vanilla bean 1 box pectin (I used Certo)
In a medium bowl combined confectioners sugar, lemon
juice, milk, lemon zest and
vanilla bean seeds and stir until creamy and smooth.
GLAZE: 1 cup powered sugar 1 tablespoon unsalted butter, melted 2 tablespoons lemon
juice 2 tablespoons water zest of 1/2 a lemon 1/2
vanilla bean split and scraped pinch of salt
Split the
vanilla bean pod lengthwise and put in your container of pear
juice, let it sit for at least an hour.
1 cup fresh or frozen cranberries 2 tablespoons natural cane sugar 1 tablespoon orange
juice 1/2
vanilla bean, split lengthwise and seeds scraped 2 eggs 1 teaspoon tapioca or cornstarch 1/2 cup half and half 3 medium apples (Pink Lady, Gala, Pink Pearl...), peeled, cored and thinly sliced
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)
I ended up using everything I could get from three blood oranges, and threw that into a bowl with the almost half cup of
juice,
vanilla bean, Greek yogurt, coconut oil, sugar, and
vanilla bean paste.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon
juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml) egg whites, lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled and sliced lengthwise 3 tablespoons sliced almonds, lightly toasted Center a rack in the oven and preheat to 180 °C / 350 °F.
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
Using a small paring knife, split the
vanilla bean in half lengthwise, and scrape the seeds into the
juice.
Add the calimyrna figs, nut milk, beet
juice, lemon
juice and
vanilla bean; blend until smooth, about 1 - 2 minutes.
Filling 1 1/2 cups raw cashews, soaked overnight 8 - 10 dried calimyrna figs 6 tbsp raw nut milk (or water) 2 tbsp red beet
juice, optional 1 - 2 tbsp lemon
juice 1
vanilla bean, split and scraped
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
peanut butter and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour, sugar, fully refined soybean oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of: canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [sugar, strawberries, lemon
juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust
bean gum], canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [sugar, whole milk, cocoa butter, cocoa mass, soy lecithin,
vanilla], raisins, sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).
Caramel Sauce 1 cup sugar 1/4 cup water 1/2 cup heavy cream 1 small
vanilla bean, split in half lengthwise 1 teaspoon freshly squeezed lemon
juice 1 tablespoon unsalted butter
You can use any kind of berry you prefer, and have fun changing it up with different mix - ins like lemon
juice or zest, orange
juice or zest,
vanilla bean seeds or extract, cinnamon, cardamom, and any other spices or extracts you enjoy.
Remove from the heat and stir in the
vanilla extract,
vanilla bean powder, and lemon
juice (if using).
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.
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 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
I used 1/4 cup Meyer lemon
juice and the zest, 1/2 cup soy milk, 60 g medjool dates (about 3 large), 2 tbsp chia seeds, and
vanilla bean paste.
Place the tea in a blender with the
vanilla bean seeds, peaches, and lemon
juice and puree smooth.
In a high speed blender, combine cashews, agave nectar, lemon zest, lemon
juice, coconut oil,
vanilla bean and salt.
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
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine
juice 1/2 cup 1 % milk 1/2 tablespoon
vanilla bean paste turbinado sugar for sprinkling on top, if desired
This Harry Potter - inspired version simmers spices, fresh ginger and
vanilla bean — with apple
juice to infuse it.
Certified gluten - free oats, golden raisins, Sucanat (Evaporated cane
juice and molasses), granulated honey, sea salt, and cinnamon, and
vanilla bean.
In a separate bowl whisk together almond milk, coconut oil,
vanilla bean paste, lemon
juice and zest.
In a measuring cup, whisk together wet ingredients; buttermilk, melted butter, egg, lemon
juice and
vanilla bean paste.
Filed Under: Breakfast, Dairy - Free, Desserts, Gluten - Free,
Juices / Beverages (Non-alcoholic), Recipes, Vegan Tagged With: coconut milk, dairy free, gluten free, plant fusion, protein powder, recipe,
vanilla bean frappuccino, vegan
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime
juice 1 tsp
vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp
vanilla bean paste
That recipe was dressed up with the addition of real
vanilla bean, ginger, and fresh butter from Normandy, but the basic method was the same: eggs, sugar, and lemon
juice cooked until thick, mounted with butter, and then cooled.
Vanilla Balsamic Vinaigrette 4 tablespoons olive oil 1/2 tablespoon each balsamic and apple cider vinegar seeds of 1 vanilla bean 1 tablespoon freshly squeezed orange juice 1/2 tablespoon freshly squeezed lime juice drop of sesame oil (optional) sea salt and
Vanilla Balsamic Vinaigrette 4 tablespoons olive oil 1/2 tablespoon each balsamic and apple cider vinegar seeds of 1
vanilla bean 1 tablespoon freshly squeezed orange juice 1/2 tablespoon freshly squeezed lime juice drop of sesame oil (optional) sea salt and
vanilla bean 1 tablespoon freshly squeezed orange
juice 1/2 tablespoon freshly squeezed lime
juice drop of sesame oil (optional) sea salt and pepper
Put on a baking tray with half the
vanilla seeds and the empty
vanilla pod (
bean), 1 tbsp of honey or coconut nectar and the zest and
juice of half an orange.
1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon plus 1 teaspoon lemon
juice 1/2 scraped
vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2 fresh figs *, sliced very thinly