Vanilla Bean Powder
Total Time: 01h 30m
Makes: 1 serving
Vanilla bean powder is twice as potent as extract. The beauty of the powder is that there is no waste involved. Using the whole bean means you get twice as mileage out of it, and let’s be honest, vanilla beans are expensive but so very worth it. Substitute half the amount in any dish that calls for extract, or anywhere you love to see those dark rich flecks of vanilla bean. The flavor of real vanilla can’t be beat. Save some for yourself and gift a little to someone special that loves to bake. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
Directions
- Preheat your oven to 150-170 degrees or you can also use the “keep warm” setting
- Place your beans on a cookie sheet lined with parchment and dry them out for around 90 minutes.
- The beans might still be slightly pliable as you pull them out but once you give them 5-10 minutes to cool off, they should be hard and brittle. This time is an estimate. I find that Frontier/Simply Organic vanilla beans are long, plump and juicy and so if they aren’t brittle after cooling a few minutes, pop them back in for another 10-15 min.
- Pulverize them in a spice grinder or coffee grinder. I have heard that a high-speed blender will also work but I have not tried that.
- You may have a small straggler piece that just doesn’t want to grind down. Take that piece and just simply pop it into one of your jars of extract or in your sugar bowl.
- Place the rest of the powder in an airtight container or jar. Do not refrigerate.
- Make yourself some vanilla bean scones with double vanilla glaze ;)
