Nielsen-Massey Gluten Free Non-GMO Pure Vanilla Extract Description
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Pure Vanilla Extract
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Finest Quality
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All-Natural
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Non GMO Project Verified
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Certified Gluten-Free
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Allergen-Free
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Kosher
Pure Vanilla Extract uses a proprietary blend of select vanilla beans and is made using our strict, unwavering quality standards. Our gentle cold method retains more than 400 natural vanilla bean flavors, resulting in a dark brown color and classic, rich vanilla flavor that can be enjoyed in a wide range of foods, from sweet treats to savory dishes.
Directions
- Sweet ideas: cookies, pastries, ice cream
- Savory ideas: soups, sauces, vegetables, meats
- Beverage ideas: iced tea, sangria, Manhattans
- Chef’s notes: Almost everything that has chocolate or chocolate flavor in it also has vanilla. For best results when using our vanilla extracts, add them at the end of the cooking process or cream them with butter for baking.
Free Of
GMOs, gluten, and allergens.
*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: Water, cane alcohol, cane sugar, vanilla bean extractives.
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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Coconut Cream Pecan-Raspberry Tart (Vegan & Gluten-Free)
[vc_row][vc_column][vc_column_text]This raspberry tart feels like winter magic captured in a dessert. A crisp almond flour crust is layered with roasted pecans, a bright and sweet raspberry compote and a cloud of whipped coconut cream. Elegant yet wholly comforting, it’s the kind of vegan showpiece that quietly steals the holiday table.
Coconut Cream Pecan-Raspberry Tart (Vegan & Gluten-Free)
Crust
Dry ingredients
- 4.2 oz. almond flour
- 1.4 oz. potato starch
- 0.7 oz. brown rice flour
- 1 pinch salt
Wet ingredients
- 1.6 oz. maple syrup
- 0.7 oz. olive oil
Pecan layer
Raspberry compote layer
- 5.3 oz. frozen raspberries
- 1-1/2 Tbsp. maple syrup
- 1-1/2 Tbsp. coconut sugar
- 2 tsp. lemon juice
- 1 pinch salt
Coconut cream layer
- 7 oz. coconut cream (or coconut milk, chilled in can for 24 hours)
- 2-3 Tbsp. maple syrup
- 1/2 tsp. vanilla extract
Optional toppings
- Candied cranberries
- Fresh herbs (such as rosemary)
- Preheat oven to 340 degrees F. Line baking sheet with silicone mat or parchment paper. If pecans are not already roasted, spread them on baking sheet and roast 8 minutes. Let cool completely.
- For crust, set out a baking sheet and a tart pan measuring 8 inches across top and 7-1/2 inches at base. In bowl, combine dry crust ingredients. Add wet ingredients and mix with spatula and then knead dough with hands until smooth.
- On flat work surface, lay out sheet of parchment paper, place on dough ball and cover with large piece of plastic wrap. Roll out dough between parchment and plastic wrap into a circle slightly larger than tart pan, and about 1/6-inch thick. Remove plastic wrap, place tart pan (bottom removed) upside down on dough, slide a hand under the parchment, hold the pan with the other hand, and flip it over onto baking sheet. Fit dough into tart pan by pressing gently and trimming the edges. (Note: Because the dough is gluten-free, it may tear easily; if it does, simply press the torn areas back together with your fingers. If using a tart pan without a removable bottom, prick the dough lightly with a fork.)
- Bake crust 16-19 minutes until lightly golden. Cool completely.
- For raspberry layer, in small saucepan, combine all raspberry layer ingredients. Heat over medium-low. Once berries release juices, simmer 5-7 minutes until slightly thickened. Remove from heat, stir in lemon juice and cool completely.
- For coconut cream topping, scoop about 7 oz. of solid coconut cream from a can chilled for 24 hours. Whip until light and creamy. Add maple syrup and vanilla extract and whip again to combine. Keep chilled until use.
- To assemble tart, chop roasted pecans and spread evenly over cooled crust. Spread the cooled raspberry mixture over pecans. Spoon coconut cream over raspberry layer.
- Decorate with candied cranberries or herb leaves, if desired. Chill tart at least 30 minutes before slicing.
Tips
• Potato starch gives the crust a light, crisp texture. Substituting with cornstarch or tapioca starch will change the texture and the taste.
• The roasted pecans should be chopped into about ¼-inch pieces for the best texture. Larger pieces make slicing difficult, and pieces that are too fine lose their crunch.
• This tart is best enjoyed on the day it is assembled. However, the crust, pecans, raspberry jam and coconut cream can all be prepared ahead and assembled on the day of serving.
Bake it better with the good stuff. Shop Vitacost for everything you need.
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