Vanilla Coconut Macaroons
Yield: 12
Ingredients:
200g unsweetened shredded coconut
2egg whites
80ml honey or maple syrup
1.5 tsp Tahitian vanilla extract (or 1/2 bean)
1/4 tsp salt
50g dark chocolate
Instructions: 1. Preheat to 165°C / 325°F 2. Mix all ingredients 3. Form nest shapes 4. Bake 18–22 minutes 5. Finish with dark chocolate
Nutrition note: Naturally gluten-free, high fiber, no refined sugar.
Almond Vanilla Berry Cake
Yield: 8 slices
Ingredients:
200g almond flour
3 eggs - 80ml honey
120g Greek yogurt
2 tsp Tahitian vanilla extract
1 tsp baking powder
150g berries
Instructions: Bake at 175°C / 350°F for 30–35 minutes
Nutrition note: Low carb, high protein, gluten-free.
Clean Vanilla Carrot Cake
Yield: 8–10 slices
Ingredients:
180g whole wheat or oat flour
200g grated carrots - 3 eggs
120ml maple syrup
80ml coconut oil
2 tsp Tahitian vanilla extract
1 tsp baking soda - 1.5 tsp cinnamon
Instructions: Bake at 175°C / 350°F for 35–40 minutes Frosting: Greek yogurt + honey + vanilla
Nutrition note: No refined sugar, high fiber.
Vanilla Banana Oat Muffins
Yield: 12 muffins Ingredients:
180g oats
2 ripe bananas
2 eggs
60ml milk
1.5 tsp Tahitian vanilla extract
Instructions: Bake at 175°C / 350°F for 18–22 minutes
Nutrition note: Naturally sweetened,
kid-friendly.
Vanilla Chia Pudding (No baking)
Yield: 2 servings
Ingredients:
480ml almond milk
6 tbsp chia seeds
1.5 tsp Tahitian vanilla extract
Instructions: Refrigerate 4+ hours
Nutrition note: Omega-3 rich, dairy-free option.