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November 5, 2009

Homemade Vanilla Extract

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One of the many ways I try to avoid additives and preservatives is by making homemade vanilla extract. It still amazes me how many preservatives and additives are in the little things we use in the kitchen. Take a look at the ingredient list on bottle of vanilla in your pantry; there should only be three ingredients – vanilla beans, alcohol, and water. Most vanilla extract sold in stores is not a pure product. Some vanilla extract contains a petroleum product called, “ethylvanillin” and some Mexican vanillas don’t even use real vanilla beans but instead use “tonka” beans which can be toxic if consumed in high doses. Other ingredients found in vanilla extracts are: caramel coloring, sugar, and corn syrup. If you are doing your best to bake with whole, organic ingredients then it’s a good idea to make sure your vanilla, spices, and condiments are coming from good sources also.

After chatting a bit with some of the ladies from Rodelle (a company that sells some amazing organic vanilla) they informed me that in order for vanilla to be classified as an “extract” you need 18-20 vanilla beans per 750ml of alcohol. They also told me that in order to get the best flavor out of your beans you can chop them up before adding them to the alcohol, or let the whole beans ferment in the alcohol for at least 2 months. Homemade vanilla lasts a couple of years if kept in a cool dark place and there is the added benefit of having wonderful fermented vanilla beans in your pantry to be used in your baking.

A few months ago I decided to make my own, so I bought 25 vanilla beans from Amazon (about $14 with shipping), and a bottle of organic vodka ($14). I was able to make a large 24 ounce jar of pure vanilla extract. (I normally would have paid over $60 for the same amount of organic vanilla extract.) The best part is that as you use your vanilla, you can top it off with some more vodka to make more!

Serves: Yields 12 ounces

Homemade Vanilla Extract

To cut down on the fermenting time, you can chop up your beans and let the mixture sit for 3 weeks instead of 2 months. I prefer to use whole beans because then I have whole vanilla beans to use when the occasion arises.

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Ingredients

  • 1 24 ounce mason jar (or other jar of your choice)
  • 10 vanilla beans
  • 1 1/2 cups good vodka (organic preferred)

Instructions

  1. Place vanilla beans in the jar and pour vodka over the beans. Make sure the lid is on tight and store in a dark, cool place (my pantry is about 75 degrees throughout the year). If using whole beans, let the vanilla sit for 2 months. If you chopped your vanilla beans, let vanilla sit about 3 weeks before using. Shake bottle before each use. As you use up the vanilla, you can add more vodka to make the beans go further.
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https://deliciouslyorganic.net/homemade-vanilla/
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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Holiday, Nut-free, Paleo Recipes, Uncategorized | 84 Comments

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84 Comments

  1. Crumbs

    November 6, 2009 at 12:59 am

    Inspiring! I have a question about the vanilla beans you bought: You were able to get 25 for $14? Perhaps I'm reading their site wrong, but on the Rodelle site I can only see 2 beans for $6.89 or 12 for $39.
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  2. Deliciously Organic

    November 6, 2009 at 1:02 am

    There is a link if you click "mail order company". It is a company called Top Vanilla that sells incredibly priced vanilla beans. Hope that helps!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Crumbs

    November 6, 2009 at 1:44 am

    I'm a fool. I see now that you went to Top Vanilla.
    to Crumbs" aria-label='Reply to this comment to Crumbs'>Reply to this comment
  4. Yujai

    November 6, 2009 at 4:47 am

    This is great! I will try this after I finished all my vanilla powder and sugar. Thanks for the most!
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  5. Sky Blue 1971

    November 6, 2009 at 11:01 am

    I'm about to make some Vanilla Extract also, you simply cannot beat a product in which you know every ingredient you put in it! Thanks for the recipe :)
    to Sky Blue 1971" aria-label='Reply to this comment to Sky Blue 1971'>Reply to this comment
  6. cookingschoolconfidential.com

    November 6, 2009 at 2:57 pm

    Oh, what a beautiful picture! I just added vanilla beans to my white sugar, yesterday. One good bean can scent and flavor an entire jar (and I keep reusing the same bean until it is spent - so I actually get several jars worth out of it), making it heavenly.It's like magic!Cheers!
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  7. Lezlee

    November 6, 2009 at 5:52 pm

    Now this sounds really cool! I just bought a 4oz container from azure standard (flavorganics) for 8.50, but you're talking about 6 times that amount for much less! Is vodka the best? I suppose, since it doesn't have much scent?
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  8. Katia Clark

    November 6, 2009 at 6:00 pm

    That's amazing. Another project for sure.
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  9. Mallory Cervas

    November 9, 2009 at 1:54 am

    What is your definition of 'cool dark place'? I live in Houston so my house runs up to 78 in the summers. If i keep this in my pantry, is this too warm?
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  10. Deliciously Organic

    November 10, 2009 at 1:41 am

    Mallory, that will do fine for a "cool dark place". I live in FL so I completely understand...my pantry stays at 78 most of the year also. THe most important thing is that it is kept in the dark.
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  11. Nicole

    November 19, 2009 at 5:59 pm

    Hi! I think making food organic is great. I also think that making your own extract is the best idea since cake :-). I do have a question though could you use any kind of alcohol or is vodka the best?
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
  12. Deliciously Organic

    November 19, 2009 at 6:35 pm

    You could also use an organic rum. Vodka is usually used b/c of it's clean flavor, but it also tastes amazing with rum.
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Nicole

    November 19, 2009 at 11:05 pm

    Thank you for the tip I will try both and see what I like best. I bet it would taste great with a rum cake that way. :-)
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  14. troynvic

    February 2, 2010 at 1:03 am

    Do you discard the beans after 2 months or do you leave them in the jar while using the vanilla?
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  15. Deliciously Organic

    February 2, 2010 at 2:19 pm

    troynvic: You leave the beans in the jar...they last for years!
    to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Ann

      December 13, 2015 at 1:23 pm

      I didn't know that the vanilla beans can stay in the jar for years? I have added vodka as it got low but one day I thought the beans looked different and maybe smelled different? But you are saying that the 10 beans that you put in your jar with vodka can last for years with just adding more vodka when low and the beans don't go bad? On a side note how long can just the vanilla beans stay in the pantry or would you freeze them until ready to use? Thank you!
      to Ann" aria-label='Reply to this comment to Ann'>Reply to this comment
  16. Susie

    February 21, 2010 at 9:47 pm

    I am unclear on whether the beans you bought were organic? I didn't see anything about it when I clicked the link. Thank you.
    to Susie" aria-label='Reply to this comment to Susie'>Reply to this comment
  17. Susie

    February 22, 2010 at 6:38 pm

    I emailed the top vanilla people about the organic status and the process of "curing". This was there response. Can't wait to try! The grower associations we partner with have obtained Organic Certification from the EcoCert office in Madagascar.Blanching: After harvest, the green beans are ready to be processed. The beans are placed into woven baskets and plunged briefly into vats of hot water, to stop the growth process. The cooked beans are then sweated, by being wrapped tightly in wool blankets and stored for one to two days.Curing: The blanched beans are then put out to cure in the sun a few hours each day, over a period of several months. The exact time of curing depends on a variety of daily conditions, including the amount of sun available and the humidity. Each day, after curing, beans are frequently worked by hand to improve their shape and texture. The beans are then re-wrapped and stored overnight indoors. This process occurs from the end of May until September.
    to Susie" aria-label='Reply to this comment to Susie'>Reply to this comment
    • Anna

      March 19, 2015 at 7:28 pm

      Did the beans have a private masseuse too? Just kidding. Those beans are pampered from start to finish. Thanks for sharing the process. I didn't know so much goes into getting it done.
      to Anna" aria-label='Reply to this comment to Anna'>Reply to this comment
      • Deliciously Organic

        March 20, 2015 at 9:38 am

        Haha!! Maybe. ;)
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  18. Deliciously Organic

    February 22, 2010 at 10:18 pm

    Susie: thanks for the information!
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  19. Johanna

    April 21, 2011 at 3:33 pm

    Most store-bought vanilla extract is 35% alcohol. Do you find that using 100% alcohol alters your recipes at all? I feel like that would be very robust. :]
    to Johanna" aria-label='Reply to this comment to Johanna'>Reply to this comment
    • Deliciously Organic

      April 22, 2011 at 1:26 pm

      I haven't found it to be any more robust than store-bought. I prefer the flavor of the homemade much more than store bought. It's also just one more way for me to avoid any type of preservative and/or corn syrup in my baking.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Ann

      February 20, 2021 at 7:37 pm

      The alcohol in vodka is not 100%. The bottle of 94 Proof in my cabinet is 47% alcohol. Anyone who has ever made cherry bombs (sour cherries and sugar fermented in vodka for 2 months) knows that the cherries take up a lot of the alcohol. The liqueur that remains is much lower in alcohol than the original vodka. The same here with the vanilla beans.
      to Ann" aria-label='Reply to this comment to Ann'>Reply to this comment
  20. Pam

    October 24, 2011 at 7:07 pm

    I have always wanted to try making my own vanilla and now I am inspired to do so. Thanks for posting!
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  21. Alicia

    October 24, 2011 at 7:54 pm

    I saw a similar recipe on another site a few weeks ago using dark rum and chocolate mint with only 4 vanilla beans. I decided to just go straight vanilla beans and no mint, but I still only used 4. I should get some more just to make sure I get a vanilla flavored extract. Thanks for sharing :)
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  22. Leslie

    October 25, 2011 at 5:19 am

    If you get on ebay, you can find vanilla beans for even less expensive. The place we get them from offers a pound of beans for about $25ish. And, they run specials from time to time that if you spend $25 or more... on a sliding scale they send you more, free beans. So, because we spent 25... we got a 1/4 lb for free. All in all it was about 125 beans. I'm not even through the free 1/4 lb yet, and I use them ALL the time.
    to Leslie" aria-label='Reply to this comment to Leslie'>Reply to this comment
    • Ann

      December 13, 2015 at 1:27 pm

      Do you keep them in the pantry or do you freeze them until you need them since you have so many?
      to Ann" aria-label='Reply to this comment to Ann'>Reply to this comment
  23. Chelsea

    November 11, 2011 at 9:18 am

    If I was to chop the vanilla beans, is there a specific way they need to be chopped? Could I cut them in 3rds or do they need to be chopped into small pieces?
    to Chelsea" aria-label='Reply to this comment to Chelsea'>Reply to this comment
    • Deliciously Organic

      November 12, 2011 at 9:49 pm

      From what I understand, Rodelle they said they need to be chopped in smaller pieces (like 1-inch pieces).
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  24. Anne-Marie A

    December 20, 2011 at 8:32 pm

    question: why do you need a 24 once jar if only using 1 1/2 cups (12 oz) of vodka? does it expand?
    to Anne-Marie A" aria-label='Reply to this comment to Anne-Marie A'>Reply to this comment
    • Deliciously Organic

      December 22, 2011 at 10:11 am

      When you add 10 beans to the liquid the level rises in the jar. It really just gives the vanilla plenty of room, but if you wanted to use a smaller jar, like an 18 ounce, that would work well too. I wouldn't use a 12 ounce jar because there won't be enough room for the liquid and beans.
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  25. Andrea

    March 11, 2012 at 4:26 pm

    Once the vanilla extract is made could you take the liquid out of the beans and put into separate jars? Or does it lose flavor if not in contact with beans. ( I'm thinking of packaging up at gifts.) Thanks in advance! I'm loving your site and book!
    to Andrea" aria-label='Reply to this comment to Andrea'>Reply to this comment
    • Deliciously Organic

      March 11, 2012 at 5:31 pm

      Yes, you can take the beans out of the vanilla and bottle it up. For gifts, it's nice to leave one bean in the jar (it looks cute) but it's not necessary. :)
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  26. Patty

    April 23, 2012 at 8:42 am

    I recently purchased 4 vanilla beans and still need to get my vodka. Would the measurements still be the same for the vodka with a smaller amount of vanilla beans?
    to Patty" aria-label='Reply to this comment to Patty'>Reply to this comment
    • Deliciously Organic

      April 23, 2012 at 9:51 am

      If you have 4 vanilla beans I would try and keep the ratios that the recipe calls for. So I'd use a 10-12 ounce jar, 4 vanilla beans, and about 3/4 cup of vodka.
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  27. Penelope Tsaldari

    September 21, 2012 at 2:24 pm

    Just posted this to my FB... luv it!
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    • Deliciously Organic

      September 21, 2012 at 4:35 pm

      Thanks!
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  28. LuAnna

    September 21, 2012 at 2:27 pm

    Where do you get organic vodka from ??
    to LuAnna" aria-label='Reply to this comment to LuAnna'>Reply to this comment
    • Deliciously Organic

      September 21, 2012 at 4:36 pm

      If you google "organic vodka" you'll be able to see lots of different brands and where to purchase. Rum is also a great alternative.
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  29. Cindi Stickle

    September 21, 2012 at 2:38 pm

    I will be making smaller jars (4 oz or so) and give them as Christmas presents!!
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    • Deliciously Organic

      September 21, 2012 at 4:35 pm

      Perfect!
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  30. Debbie Germano

    November 6, 2012 at 3:04 pm

    Hi Carrie, I 've been making my own vanilla extract for a few years now and I just pop the beans into the bottle of vodka! It hides in a cool, dark cupboard for a couple of months and voila! I love that it is only 2 ingredients and so much less expensive! Keep up the good work, we really appreciate it! Debbie
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  31. Sheila H.

    November 16, 2012 at 6:44 pm

    After I got tired of spending 16 dollars per bottle, I am making my own half gallon for 30 dollars!! Thanks to Olive Nation for their great beans and prices!
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    • Sonia

      September 20, 2019 at 8:26 am

      Where are you getting the beans from please share? I cant seem to find reasonable prices anywhere
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  32. Sherri Hazelton

    March 2, 2013 at 12:04 pm

    I have also heard you can use Brandy to make vanilla extract. Will probably change the flavor some because of the natural brandy flavor. Haven't tried it yet because my husband drank the small bottle of brandy before I got to try it. :-) will try it soon. Also, he brought home a bottle of cherry vodka recently and I am going to try making some extract with that. One way to do the vanilla extract (without chopping) slit the bean open, scrape out seeds, add seeds and bean pod to alcohol. Just have to be careful seeds don't get into what you are flavoring, unless you want a little extra vanilla flavor.
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  33. Tatum

    August 1, 2013 at 11:00 pm

    I'm new to making infused home goods, so I am needing guidance. How many times can u reuse the vanilla bean in this recipe? And how about for the sugar infusion? Does the same apply when using orange peels or lavender or other items like that when making other infused extracts? Lastly, do these extracts have to be used with alcohol or is vegetable glycerin OK?
    to Tatum" aria-label='Reply to this comment to Tatum'>Reply to this comment
  34. Madeleine

    April 5, 2014 at 7:34 am

    Your recipe calls for a good quality organic vodka. What brands are good quality? How do you rate vodka? What brand did you use?
    to Madeleine" aria-label='Reply to this comment to Madeleine'>Reply to this comment
  35. Robin

    August 21, 2014 at 5:40 pm

    Please make sure your alcohol is gluten free if you need it to be. Most are not. Here is a site that I plan on using to purchase GF vodka. http://celiacdisease.about.com/od/GlutenFreeAlcohol/a/Gluten-Free-Vodka-List.htm
    to Robin" aria-label='Reply to this comment to Robin'>Reply to this comment
  36. Stacey

    September 30, 2014 at 6:30 am

    This may be a dumb question, but when you talk about vanilla beans, you mean one of the large skinny bean pods-like things, right - lol. I only ask because I saw a recipe for this that had you slice open the pod of one to scrape out the beans, add to the alcohol, and then place the large pod in for aesthetics afterward. I think it called for 1 per 750 ml. I was planning on making these as holiday gifts and now am confused the best way to make it. Thank you!
    to Stacey" aria-label='Reply to this comment to Stacey'>Reply to this comment
    • Deliciously Organic

      September 30, 2014 at 7:36 am

      Yes, they are the large skinny bean pods. :) The bean pods lend lots of additional flavor to the vanilla.
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  37. Becky Edwards

    May 7, 2015 at 9:25 am

    can you re-use the beans? I made 2 small bottles, and am nearing the end of one. Can I just refill that bottle with vodka, wait the 2 months and be ok?
    to Becky Edwards" aria-label='Reply to this comment to Becky Edwards'>Reply to this comment
    • Deliciously Organic

      May 8, 2015 at 6:17 am

      Yes, you can reuse the beans. I've been doing this for years and it works every time!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Ann

        December 13, 2015 at 1:34 pm

        Does the vanilla bean loose its flavor after awhile though?
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  38. Angela

    March 15, 2017 at 7:51 am

    Probably a silly question, but I use vanilla flavoring in a lot of recipes where it is not cooked (like ice cream or chia pudding...) my little ones (under 3) eat this too. How does the alcohol work? I feel I like I can still smell it very strong even after it is infused and I can't help but feel like I am feeding them alcohol!
    to Angela" aria-label='Reply to this comment to Angela'>Reply to this comment
    • Deliciously Organic

      March 16, 2017 at 11:40 am

      The infused vodka smells just like vanilla extract. In fact, most of the store brands contain some sort of alcohol in their vanilla. I used this method of making vanilla and used it in my recipes when my kids were young, but if you're not comfortable with that, then you can use a store-bought brand.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  39. Marcy

    July 22, 2018 at 11:58 am

    I really want to make my own extract. I used the link you have posted at the top and the beans are now $109 for a pack of 15. That's out of the question, can you recommend another place to purchase? Help!!
    to Marcy" aria-label='Reply to this comment to Marcy'>Reply to this comment
    • Deliciously Organic

      July 23, 2018 at 11:35 am

      Since I wrote this post, the price of vanilla beans has skyrocketed! So, unless you can get your hands on some reasonably-priced vanilla beans, it's actually more economical to purchase a good quality organic vanilla extract.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  40. Sonia

    September 20, 2019 at 7:54 am

    Hi I cannot find the place or links to purchase the vanilla beans for that price. Everything is like 2 beans or 5 beans. Can you please give me a detailed instruction where to find this co.?
    to Sonia" aria-label='Reply to this comment to Sonia'>Reply to this comment
  41. Brenda

    April 13, 2020 at 2:42 pm

    The link for "vanilla beans" in the ingredient list goes to Amazon where 16 beans are sold for $109.89. Is this a fair price? Went to Top Vanilla and they are out of stock.
    to Brenda" aria-label='Reply to this comment to Brenda'>Reply to this comment

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    [...] whole milk 1 cup heavy cream 4 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon 2 teaspoons vanilla extract 1 teaspoon almond [...]
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  14. Making Whoopie this Halloween | The NaturalCures.Com Blog says:
    January 17, 2013 at 8:40 am
    [...] [...]
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  15. Coconut Hot Chocolate with Almond Whipped Cream says:
    January 21, 2013 at 7:54 am
    [...] For the whipped cream (optional): 3/4 cup cold heavy (or whipping) cream 1/2 cup mascarpone (here’s a great recipe for homemade mascarpone) 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract [...]
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  16. Pumpkin Whoopie Pies (Grain Free, Gluten Free, Primal) says:
    January 22, 2013 at 2:51 pm
    [...] a light honey such as clover) 2 large eggs, room temperature 3/4 cup pure pumpkin puree 1 teaspoon vanilla extract 1 3/4 cups almond flour 3 tablespoons plus 1 teaspoon coconut flour 1 teaspoon baking powder 1 1/2 [...]
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  17. Pecan Pie without Corn Syrup (Grain Free, Gluten Free, Paleo, Primal) says:
    January 22, 2013 at 7:40 pm
    [...] Organic whole cane sugar or sucanat) 2 tablespoons butter 3 large eggs, lightly beaten 1 teaspoon vanilla extract 1/4 teaspoon Celtic sea salt 1 – 1 1/4 cups whole pecan [...]
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  18. Homemade Coffee Creamer says:
    February 4, 2013 at 7:37 am
    [...] whole milk 1 cup heavy cream 4 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon 2 teaspoons vanilla extract 1 teaspoon almond [...]
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  19. Almond Butter Recipe says:
    February 8, 2013 at 2:07 pm
    [...] (recipe below) 3/4 cup coconut oil 1/4 cup raw honey 1 teaspoon Celtic sea salt 1/2 teaspoon vanilla extract  Put all ingredients in a food processor and process until smooth. Pour into a jar and keep in [...]
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  20. Coconut Panna Cotta (Dairy Free, Grain Free, Paleo, Gaps) says:
    May 1, 2013 at 9:23 am
    [...] Native Forest or Natural Value) 2 3/4 teaspoons unflavored gelatin 1⁄3 cup raw honey 2 teaspoons vanilla extract 1 cup seasonal [...]
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  21. Fruit Pizza (Grain-Free, Paleo) says:
    June 14, 2013 at 10:16 am
    [...] For the crust: 2 cups blanched almond flour 2 tablespoons coconut flour 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen) 1/2 teaspoon baking soda 1/2 teaspoon Celtic sea salt 6 tablespoons unsalted butter (or coconut oil), melted 1/4 cup raw honey (I prefer a light honey like clover) 2 teaspoons vanilla extract [...]
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  22. Chocolate Cake with Chocolate Buttercream (Paleo, Grain Free, Gluten Free) says:
    July 11, 2013 at 8:12 am
    [...] they are soy-free) 8 tablespoons unsalted butter 2/3 cup maple syrup 6 large eggs 1 tablespoon vanilla extract 4 cups almond flour 2 teaspoon coconut flour 1/2 cup cocoa powder 1 teaspoon baking soda 2 teaspoon [...]
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  23. Pumpkin Whoopie Pies - Veggie Staples says:
    March 2, 2014 at 9:00 am
    […] 1 teaspoon vanilla extract […]
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  24. How to Make French Toast (Grain-Free, Paleo) says:
    April 6, 2015 at 8:14 am
    […] egg yolks 1 tablespoon maple syrup 1/4 teaspoon ground cinnamon Pinch of Celtic sea salt 1 teaspoon vanilla extract 1 tablespoon ghee, leaf lard, duck fat, etc. (any heat that can be used at a high heat) 8 thick […]
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