Easy Gluten Free Vanilla Extract Recipe

So if you are like me it’s hard to find good vanilla that is gluten-free or one that at least says that on the label. Plus many of the store-bought ones have caramel coloring, added sugars, and preservatives, yuck! I was purchasing the crapy stuff until I found out how easy it is to make Vanilla Extract… I mean really easy!

Here’s what you need:

All you need to do is place the vanilla beans in the jar and then fill the jar with vodka. In this case, I use about 10 beans and placed them in a 12oz mason jar then filled it with vodka.

Then I screwed the lid on it and then place it in my pantry. It needs to sit for at least 6 weeks, longer is better as it will give you more flavor. Once a week gently shake it up.

So there you have it… so easy right?!

Different Beans will give you different flavors.

  • Bold/Smokey – Ugandan Beans
  • Traditional –  Madagascar Beans
  • Floral – Tahitian Beans

Experiment with the different flavors and if you don’t like them give them away as gifts, or you can make a batch just to give away. How cute is it to use these 2 oz little bottles, decorate them and then give them away for the holidays. They would make great gifts for just about anyone. Download these vanilla extract labels I created here and use Avery 8293 labels to print them on.

And don’t just save it for baking, add a drop or two to your coffee or hot chocolate. Would also be great in some oatmeal.

See the full video below on how to.

Jen P

Hi! I'm Jen, and I love teaching others how to live a toxic-free life. It's time to ditch those chemicals and get back to better wellness.

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Vanilla Peach Muffins


  • Total Time: 35 minutes

Ingredients

Units Scale
  • 1 medium peach (chopped)

Dry Ingredients:

  • 1 1/2 cups 140g ground almonds
  • 2 1/2 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Wet ingredients:

  • 2 eggs ( beaten)
  • 4 tbsp. honey
  • 2 tbsp. coconut oil (melted)
  • 2 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners or use silicone muffin cases.
  2. In a large bowl, mix together the dry ingredients, and in a separate bowl, mix together the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients and mix with a spatula until well combined. Add in the chopped peach and mix again.
  4. Evenly distribute the mixture between the 12 muffin cases. Place in the oven and bake for 20-25 minutes until golden and an inserted toothpick comes out clean.
  5. Remove the muffins from the oven and place on a wire cooling rack for 10 minutes before removing from the liner.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Nutrition

  • Fat: 10
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 4
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