7 Warming Vanilla Inspired Recipes to Try Today ...

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As much as I love chocolate, vanilla recipes have had my heart since I was a young girl. Honestly, I can’t remember anything as delicious as my grandpa’s homemade vanilla bean ice cream made with a real ice cream churn. Then there’s vanilla shortbread cookies I loved to eat during Christmas, and one of those unhealthy, yet superb vanilla milkshakes from Dairy Queen. Yes, vanilla is where it’s at, ladies! Actual vanilla beans are rich in nutrients that calm anxiety, boost hormone health, and even enhance the libido. In honor of the very basic, yet highly underrated vanilla, I bring you some of the most delicious vanilla recipes I’ve found on the web lately. They’re much more than the traditional ice cream or shortbread cookie too. Try some of these out, and consider yourself in vanilla nirvana.

1. Raw Pumpkin Spice Cupcakes with Vanilla Icing

Raw Pumpkin Spice Cupcakes with Vanilla Icing

Perhaps one of the most decadent vanilla recipes I’ve found so far is the one for these raw cupcakes. I had no earthly idea so many wonderful flavors could be combined into a raw cupcake recipe! The vanilla bean icing here is the most intensive flavor used, and the pumpkin offers a modest background flavor that enhances the warming experience. Take some time to make these gems, you won’t be sorry!

Serves: 8 large cupcakes

Cupcake Ingredients:

1 cup raw pumpkin seeds, ground into a flour (you can use a raw protein powder here instead)

1 cup coconut flour (like Coconut Secret brand, which is raw)

1 cup organic pumpkin puree (or fresh raw pumpkin meat for truly raw)

2 tsp. pure stevia extract

inside of one vanilla bean, scraped

1/4 teaspoon sea salt

2 tsp. pumpkin pie spice or 1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 batch of Coconut Vanilla Icing (below)

Coconut Vanilla Icing Ingredients:

Makes ½ cup

1/2 cup room temperature coconut butter

1 tsp. pure stevia extract (or use 1 tbsp. honey, though it will alter the color a bit)

1 tablespoon melted coconut oil

1 vanilla bean, scraped

1/8 teaspoon sea salt

Cupcake Directions:

Place the pumpkin seeds in a food processor to make a flour. A coffee grinder, Nutribullet or Vitamix will also work here to process the seeds into flour. Pulse until you have a floury consistency. Just be sure not to process too long or the seeds will turn into pumpkin butter. If you’re using protein powder, skip this step. Set aside. In a large bowl, combine the pumpkin puree, stevia, lemon juice, vanilla bean seeds, sea salt, and spices in a food processor and blend until smooth. Add the pumpkin seed flour (or protein powder) and blend until smooth. Add the coconut flour and blend until well combined. Line a cupcake tin with 8 large cupcake liners and fill the liners with raw dough, pressing down evenly. Next, refrigerate for at least 2 hours and up to 4 days (can also freeze for up to 2 weeks; transfer to an airtight container if refrigerating or freezing for longer than a day). Just before serving, spread Coconut Vanilla Icing on top of each cupcake, or use a pastry bag.

Coconut Vanilla Icing Directions:

Combine all ingredients in a bowl and stir with a fork to combine. Place on top of the cupcakes as directed above.

Source: thekitchn.com

Vanilla Bean Ice Cubes for Coffee or Tea
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