Flavorganics Organic Vanilla Extract Description
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Non GMO • Gluten-Free
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USDA Organic
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Kosher
From the finest imported vanilla beans in the world, Flavorganics® Organic Vanilla Extract is great for any baking recipe. Add a tablespoon to your family's secret pancake mix.
Free Of
GMO and gluten.
*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, organic alcohol (35%), organic vanilla bean extractives.
Warnings
Keep away from spark or open flame.
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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Pink Lemonade Pie
[vc_row][vc_column][vc_column_text]A little sweet, a little pucker and a lot of pink! That’s what you get with this gorgeous pink lemonade pie, a tart-style, gluten-free dessert that’s just so summer. You can savor each bite knowing it’s naturally sweetened with strawberries, coconut sugar and maple syrup (if you desire). That’s right, you’ll find no refined sugar in this dessert. It’s also gelatin-free and therefore friendly to vegans. The lemon-strawberry filling thickens and sets with a touch of corn starch and agar powder.
Pink Lemonade Pie
Crust
- 3 oz. almond flour
- 3 oz. brown rice flour
- 3 Tbsp. corn starch
- 5 Tbsp. coconut sugar
- 5-1/2 Tbsp. avocado oil
Lemon Strawberry Filling
- 1 cup coconut cream
- 6 oz. strawberries
- 1/2 cup lemon juice
- 4 tsp. corn starch (mix with 1/4 cup coconut cream in the recipe)
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- 1/2 tsp. agar powder
- 1 tiny slice red beetroot (for color)
Optional: 6 Tbsp. maple syrup (depending on how sweet your strawberries are)
- Preheat oven to 340 degrees F.
- In medium bowl, mix dry ingredients for crust. Add wet ingredients and mix well.
- Press crust mixture against sides and bottom of 8-inch deep tart tin. Using a fork, prick bottom of crust.
- Bake 18-20 minutes. Cool in the tin.
- In blender, combine lemon strawberry filling ingredients.
- In small pot, bring mixture to a boil. Taste and add maple syrup and lemon juice to desired flavor. Continue to simmer, stirring, until mixture is completely dissolved, about 2 to 3 minutes.
- Pour mixture into cool crust and let sit.
- Refrigerate at least 2 hours or until chilled through.
- Garnish with fruit of your choice and cut with a warm knife.
Find these ingredients and more at Vitacost.
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