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Frontier Natural Products Vanilla Extract -- 4 fl oz


Frontier Natural Products Vanilla Extract
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Frontier Natural Products Vanilla Extract -- 4 fl oz

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Frontier Natural Products Vanilla Extract Description

  • All Natural
  • Non-GMO
  • Kosher

You can feel good about the superior flavor of Frontier Co-op Vanilla. We look to growers who share our commitment to quality, sustainability, and ethical trade.

Free Of
GMOs.

*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, alcohol, vanilla bean exractives.
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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Squash Protein Cakes

Good morning! It’s time for breakfast, but you can’t quite muster up enthusiasm for your regular protein shake or bowl of oatmeal. Swap the standards for this savory dish featuring squash, hemp protein powder and a paleo flour blend with hints of vanilla and cinnamon. You’ll have these hot cakes on the table quickly and they’ll be gone before you know it, but the delicious, sweet-and-savory taste will stay with you the whole day through.

Hemp & Squash Cakes on plate with spinach | Vitacost.com/blog

Ingredients

1 delicata or butternut squash, cooked and split in half
1 cup Manitoba Hemp Pro 70 protein powder
3/4 cup Bob’s Red Mill Paleo Flour
2 chia/flax egg
1 Tbsp. vanilla
1 -2 tsp. cinnamon
1 -2 Tbsp. coconut oil

Directions

  1. In a high-speed blender, combine all ingredients until smooth.
  2. Heat a skillet over medium-high heat and add oil. Scoop desired amount of squash mixture from blender and plop onto skillet. Cook for 3 minutes or until edges bubble, then flip over and cook a few more minutes.
  3. Serve hot and topped with extra coconut oil and toasted squash seeds or other toppings of your choice.

Mo’s notes:

  • Save the seeds from the squash for toasting! And add them to your cake to serve.
  • Make a double or triple batch of these and freeze. They make excellent on-the-go breakfasts.
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