What if you try
vanilla seed powder instead (use the seeds from vanilla beans)?
Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao
powder 4 tablespoons cocoa nibs 2 tablespoons
vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax
seeds 3 tablespoons maca
powder (optional) 2 tablespoons lucuma
powder (optional)
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon
vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
I'm yet to buy hemp
seeds so just added extra oats and used liquid as no
vanilla powder but this is so delicious.
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 cup pumpkin
seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1
vanilla bean —
seeds scraped out 3/4 cup
powdered coconut sugar — for dusting
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.
3/4 cup unsweetened almond milk 1/4 cup ground chia
seeds or flax
seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons
vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia
seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground
vanilla 1 tsp baking
powder 1/2 tsp cinnamon zest of 1 lemon
Drain the figs, reserve about 1/3 of them, chop and combine the rest with the beans, dates, cocoa
powder, coconut oil, chia
seeds,
vanilla extract and salt in a food processor.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons
vanilla extract 1 1/2
vanilla bean —
seeds matcha
powder — to taste
The other ingredients are dates, almonds, sunflower
seeds, cocoa (or cacao)
powder,
vanilla, and sea salt, so they're totally guilt - free.
I made a batch & i had some left over so i made a smoothie bowl out of it, added some
vanilla protein
powder to make a meal (that thickened it up too), sprinkled some banana chips, pumpkin
seeds / pepitas, sunflower
seeds & whole cashews on top.
3/4 cup raw cashews 1/3 cup pumpkin
seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp
seeds 1 tbsp coconut oil 2 tsp moringa
powder 1 tsp chia
seeds 1/2 tsp
vanilla extract zest of 1 large lemon juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in
1 tbsp ground flax (or chia)
seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea salt 1 tbsp whole flax
seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp
vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
If using
vanilla extract you can add it in the initial blend, but if you're using
vanilla bean
seeds or
powder, you'll want to add at the end and just mix through to keep the lovely brown flecks throughout.
Replace up to 20g /.7 oz of the
powdered sugar with unsweetened cocoa
powder or
powdered freeze dried fruit The
seeds of 1
vanilla bean A few drops of non-oil-based essence A few drops of gel food colouring or a pinch of
powder food colouring
But I thought it was a nice challenge to try to veganise a cake that calls for Mohnback (prepared poppy
seed cake filling), Vanillepudding (
vanilla custard), and Saucenpulver (instant
vanilla sauce
powder) in one single recipe.
In a bowl combine the coconut milk, maple syrup, cinnamon,
vanilla, matcha
powder, and chia
seeds.
The recipe calls for unsweetened non-dairy milk, like almond, hazelnut or coconut, a chai tea bag, frozen banana, dates, nut or
seed butter, protein
powder, pure
vanilla extract and a pinch of salt.
Almond Butter Protein Bars — These tasty protein bars are vegan, no - bake and have just eight ingredients, including dates, chia
seeds, oats,
vanilla protein
powder (or plain protein
powder with
vanilla extract added to the recipe), maple syrup, almond butter, chocolate chips and coconut oil.
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon
vanilla extract 3 tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia
Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3 tablespoons Anthony's...
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax
seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking
powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of
vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
I have been enjoying simple banana, spinach, almond coconut milk, pineapple,
vanilla protein
powder, chia
seed smoothies almost every morning for two weeks!
Ingredients include ground almonds, baking
powder, baking soda, cinnamon, stevia
powder, Greek yogurt, maple syrup, bananas,
vanilla, eggs and chia
seeds.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of
vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking
powder 1 teaspoon ground cinnamon 1 tablespoon ground flax
seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
, and calls for dates, oats, peanut butter, cocoa
powder, chia
seeds, maple syrup, water and
vanilla.
1 cup pitted Medjool dates (pitted) 1/2 cup unsalted sunflower
seeds 1/2 cup walnuts 3 Tbsp raw cacao
powder (or 4 Tbsp cocoa
powder) 1/2 tbsp pure
vanilla extract
Puddings: 1/2 c. full - fat coconut milk or other milk of your choice 1/4 c. fresh mint leaves 2 T. chia
seeds 1/2 avocado, peeled 1/2 c. frozen spinach or 1 large handful fresh spinach 3 pitted medjool dates, soaked in hot water for a few minutes if not still soft and then drained, or 2 1/2 T honey 1/4 t.
vanilla extract 1 T. + 1 t. cocoa
powder
Chocolate Chia Bars 5 tablespoons butter, chopped 1/3 cup Anthony's Coconut Sugar 1/4 cup water 4 tablespoons Anthony's Chia
Seeds 1/3 cup Anthony's Coconut Flour 1 teaspoon Anthony's Psyllium Husk
Powder 1/2 teaspoon
vanilla extract 1/4 cup finely chopped dark chocolate...
Topping Fresh berries and fruits Liquorice
powder Cocoa nibs Chocolate
Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150 g raspberries mashed with 1 tsp coconut sugar + 1/2 tsp
vanilla)
1 tablespoon ground chia
seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon
vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
I use one banana, 1/2 cup almond milk, almond butter, cinnamon, cacao
powder,
vanilla, chia
seeds, chocolate chips (and whatever else I might be feeling) Blend it all together and boom!
3 ripe bananas 1/3 c canola or grape
seed oil 1/3 c buttermilk 2 eggs 1 tsp
vanilla 1 T ground flax
seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking
powder pinch of salt 1 c chopped walnuts - pecans would be fine too
3/4 cup unsweetened almond milk 1 cup frozen spinach (or 2 cups fresh) 1 frozen banana 1/4 cup rolled oats 2 Tbsp unsalted almonds 2 Tbsp unsweetened shredded coconut 1 Tbsp unsweetened cocoa
powder 1/2 Tbsp chia
seeds 1 tsp Nutrex Hawaii Spirulina Pacifica
powder 1/2 tsp
vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
The maca
powder is great for general energy and vitality, the hemp
seeds add texture, flavor, and protein, the
vanilla is a lovely flavor, and the cacao nibs — do I really need to give you a reason to add chocolate?
Butterscotch Cake Batter 1/2 cup (90 g) teff flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30 g) white rice flour 1/4 cup (30 g) tapioca starch 2 tablespoons (20 g) ground white chia
seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g) white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon
vanilla extract 3/4 cup buttermilk
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.
for the matcha shortbread: ingredients: 2 tablespoons butter 2 tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha
powder pinch sea salt 5 drops
vanilla extract 5 tablespoons flour 1 tablespoon milk black sesame
seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
1/2 cup of cooked quinoa 1/2 cup of oats 1 cup of almond milk + water if needed 1 scoop of Fit Delis
Vanilla protein
powder 1 tablespoon of milled flaxseed 1 tablespoon of sunflower
seeds 1 tablespoon of raisin or goji berries
1 1/4 cups whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa
powder 1 tablespoon ground flax
seed 1 1/2 teaspoons baking
powder 1/2 teaspoons baking soda 5 teaspoons espresso
powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat
vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon
vanilla
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp
vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts /
seeds for topping (pecans, pumpkin
seeds and hazelnuts is what I chose)
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.
Shelf one: Love Tea, dragonfruit
powder, pink peppercorns,
vanilla bean
powder, beet
powder, whole cardamom pods, chia
seeds, blue cornflowers, sunflower petals, blue magik spirulina caps, fenugreek, dried red roses.
2 3/4 c water (room temp) 2 1/4 c oats (pulsed 5 - 10sec in blender) 1 / 2tsp salt 1tsp
vanilla 1 / 2tsp BAKING
POWDER (huge difference) 1 banana 1tbl ground flax
seed
1 teaspoon pure
vanilla 1 teaspoon cinnamon
powder 5 Medjool dates,
seed removed and diced 1/2 cup coconut flour 1/2 teaspoon gluten - free / rice - free baking
powder 1/2 teaspoon bicarb soda 1 teaspoon apple cider vinegar 1/4 teaspoon Himalayan salt 2 tablespoon coconut oil or ghee
1 cup dried unsulphured apricots 1/2 cup walnuts, 1/4 cup almonds, 1/4 cup pumpkin
seeds 2 tablespoons cocoa
powder Optional: 1 tablespoon agave or maple syrup Optional: 1 teaspoon
vanilla Topping Variations:...
1/4 cup poppy
seeds 1/2 cup non-dairy milk 2 tablespoons white chia
seed powder 1 1/2 cups gluten - free all - purpose flour 2 teaspoons baking
powder 1 teaspoon baking soda 1/2 cup
powdered stevia * 1/4 cup raw cane sugar * 1/3 cup melted coconut oil or grape
seed oil 1 teaspoon
vanilla extract 1 teaspoon almond extract freshly squeezed juice of 1 lemon zest of 1 organic lemon
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.