Lafaza Organic Pure Madagascar Bourbon Ground Vanilla Description
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Contains Only Hand-Selected Madagascar Bourbon Vanilla Beans
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Grown under Organic Conditions
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No Preservatives or Additives
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Gluten Free, All-Natural, Sun-Cured
We start with premium aromatic Lafaza vanilla that has been sun-cured and dried to remove nearly all of the moisture in the pod. The beans are then ground to a fine powder and sealed for freshness.
Pure Ground Vanilla makes a convenient and delicious addition to baked goods, spice rubs, coffee, tea, specialty drinks, smoothies, dry mixes, and can be used in many recipes as a substitute for vanilla beans or vanilla extract.
Free Of
Gluten, preservatives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Madagascar bourbon vanilla beans.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Chocolate-Banana Scones
We’ve all heard the saying:
it’s what’s inside that counts. With this recipe, it really applies! Not only are these scones made with nutty buckwheat and whole wheat pastry flours, a unique homemade banana jam is spread between dough layers before baking. The result is soft, flavorful scones that make a delightful nibble for breakfast, tea time or dessert.
Vegan Chocolate-Banana Scones
Scones
- 1-¼ cups Bob’s Red Mill Organic Whole Wheat Pastry Flour
- 1-¼ cups Bob’s Red Mill Organic Buckwheat Flour
- ½ cup Bob's Red Mill Coconut Sugar
- 2 tsp. baking powder
- ½ tsp. kosher salt
- 8 Tbsp. dairy-free butter (cold and cut into chunks)
- 1-¼ cups full-fat coconut milk
Banana Jam
- ½ cup Bob’s Red Mill Organic Coconut Sugar
- 2 Tbsp. dairy-free butter
- 2 tsp. vanilla extract
- ½ tsp. kosher salt
- 1 cup sliced ripe bananas
Glaze
- ½ cup powdered sugar
- 1 Tbsp. cocoa powder
- ¼ tsp. kosher salt
- 1 tsp. water
Toppings
- Hazelnuts (chopped/toasted)
- Flaked salt
- Preheat oven to 350 degrees F.
- In saucepan over medium heat, cook bananas, sugar and butter for 10 minutes, stirring occasionally. Remove from heat; stir in vanilla and salt. Let cool. (Note: Bananas will break down, but some smaller chunks will remain.)
- In bowl, whisk flours with sugar, baking powder and salt. Add butter, tossing to coat. Use pastry cutter or hands to incorporate until mixture resembles coarse cornmeal.
- Stir in coconut milk until mixture just comes together. (Note: Do not overwork dough.)
- On well-floured surface, divide into two equal pieces and roll into 1/2-inch thick rectangles. Spread banana jam over one piece of dough and cover with remaining piece. Cut into triangles and arrange on parchment-lined baking sheet.
- Bake 35-40 minutes, until firm and slightly golden.
- For glaze: In small bowl, whisk together powdered sugar, cocoa powder, salt and water. Drizzle over cooled scones and top with flaked salt and hazelnuts.
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