Turn your baked goods and beverages into a gourmet experience with Homemade Vanilla Bean Powder! Free of sugar and alcohol, it offers a pure, heat-stable flavour that's bold enough to make a statement.
Pure vanilla powder is a great way to elevate the flavour of desserts and drinks.
With its bold flavour and natural sweetness, it can also be a delicious way to cut down on sugar.
Plus, it uses the whole vanilla pod, making it completely waste-free. I even save and use leftover pods after scraping out the seeds for fresh vanilla desserts.
What Is Vanilla Powder?
Vanilla powder is made from dried and ground vanilla beans.
Made with 100% pure vanilla pods, it's free of added sugar and doesn't require alcohol or glycerin, like extract.
Because of this, it offers a more concentrated flavour that doesn't degrade when cooked at high temperatures. This makes it a favourite among chefs and gourmet cooks to elevate the flavour of desserts and pastries.
Basically, it's a secret ingredient that can take the taste of your desserts and drinks to the next level.
One of my favourite things about vanilla powder is that you only need half as much to get double the flavour that you get from extract!
Is Vanilla Powder Healthy?
Vanilla powder is a healthy way to add natural flavour to baked goods, desserts and smoothies. As mentioned above, it's free of added sugar and is a great alcohol-free alternative to extract.
Health Benefits
Antioxidant-rich. Vanilla contains a compound called vanillin, which can protect cells against oxidative stress. This compound may also have a mild anti-inflammatory effect.
Mood-boosting. The same compound mentioned above (vanillin) can increase dopamine and serotonin levels, which can have an uplifting effect on mood and a calming effect on the nervous system. Some studies show that simply smelling vanilla can have this effect. Whether true or not, I'll take it as an excuse to bake!
Additive-free. No additives are needed to make, preserve or enhance the flavour of vanilla powder. It's simply made from dried vanilla bean pods, which naturally give it a potent flavour and a long shelf life.
Seasonal Benefits
Spring and summer are great seasons to flavour light desserts, smoothies or homemade ice cream with pure vanilla powder.
Vanilla powder is the perfect way to enhance your autumn and winter baking. Plus, it can provide additional warmth to all your spiced goodies!
How to Dry & Grind Vanilla Beans for Powder
Drying and grinding vanilla beans into powder is quite simple! You just need a bit of patience, some Grade B vanilla beans and a way to grind them. You can either let them dry out naturally or use the oven to quicken the process.
What You Will Need
Equipment
- Oven - Drying vanilla beans in the oven is the quickest way to get them brittle enough to grind into a fine powder. However, you can let them dry naturally or use old beans that have already dried out.
- Baking Sheet - You will need a baking sheet to spread the vanilla beans on. It will take much longer for them to dry if they are crowded.
- Blender or Grinder - You will need a small, personal-sized blender, mini food processor, coffee grinder or spice grinder to grind the vanilla into a fine powder.
Ingredients
- Whole Vanilla Beans - The only ingredient needed to make vanilla powder is whole vanilla beans. Grade B beans work great for powder since they're usually smaller and a little drier. Plus, you can get them in bulk at a much lower price than Grade A vanilla beans.
Step 1: Dry Vanilla Beans
First, weigh out your beans according to how much vanilla powder you'd like to make. To make about ¼ cup of powder, you will need about 25 grams of fresh Grade B vanilla beans.
To oven-dry the vanilla beans, preheat your oven to 170 to 200 degrees ferenhieght.
Spread the vanilla beans evenly on a baking sheet. Avoid overcrowding them to ensure they dry evenly.
Place them in the preheated oven and bake for 1 to 4 hours, depending on how plump they are. The fresher and larger the beans, the longer they will take to become Brittle.
If your vanilla beans are really fresh and plump, they may take longer than 4 hours to dry.
That's why I recommend using Grade B beans, as they are typically smaller and drier.
When they are fully dried, they should snap apart with ease. If they are uneven in size, some may dry more quickly than others.
Once dried, remove them from the oven and allow them to cool before grinding.
To naturally dry the vanilla beans, place them in a dry, well-ventilated spot where they can be safely exposed to air. This could take weeks or months, depending on how fresh the beans are. This is why I typically dry them in the oven.
Step 2: Grind Vanilla Beans
Once the vanilla beans have fully dried, use a personal-sized blender, mini food processor, coffee grinder or spice grinder to turn them into a fine powder.
I have tried many different methods and blenders. The ones that work best run off a 400 Watt motor or higher (the higher the better). They also have small containers that hold about 16 fluid ounces or less.
Despite its extremely high wattage, I have never had success using my Vitamix for a single batch of vanilla powder.
It is great for making multiple batches at once! But I have always ended up with chunks instead of powder when trying to make smaller amounts.
If using a high-powered personal-sized blender, coffee or spice grinder, the beans should blend into a powder fairly quickly.
I should also note that when using a coffee grinder, it's best to use a separate one that doesn't get used for coffee. If that isn't an option, make sure it's thoroughly cleaned to prevent coffee grounds or flavour from getting mixed into your vanilla.
When using a lower-wattage blender or food processor, it can take a little patience to get a super-fine powder.
I find it helpful to pulse the blender or processor in 10 to 15 second bursts. This helps to shake up all the little bits that get stuck spinning at the top.
Finally, if you have nothing else, you can use a mortar and pestle. Although I find this works best if you are just grinding one or two beans.
It would take quite a while to grind 25 grams by hand. It's also a little more difficult to achieve a fine powder.
Step 3: Sift (Optional)
If needed, you can sift out the larger bits and pieces to get a finer powder.
My Top Tips
- Use Grade B vanilla beans since they are typically smaller, drier and much less expensive to buy in bulk.
- Allow the pods to fully dry before grinding. The vanilla beans should be dry enough to snap apart with ease. If they are too moist, they will be too tough to grind and may result in a stringy or uneven texture.
- Use a high-wattage personal-sized blender for the finest and quickest results. A coffee grinder also works great! Just make sure it's thoroughly cleaned to avoid coffee grounds in your vanilla powder.
How to Store Vanilla Powder
Once your vanilla beans are fully dried, cooled, and ground, the powder can be stored for up to a year.
Technically, it can last indefinitely. However, the flavour and aroma will begin to degrade after 6 to 12 months.
To best preserve the flavour, store your homemade vanilla powder in an airtight glass jar. It's also best to keep it in a cool, dark place to prevent any humidity or moisture from getting into the jar.
Plastic can cause the vanilla to take on an undesirable flavour and leach hormone-disrupting toxins.
How to Use Vanilla Powder
Vanilla powder can be used in anything that calls for vanilla.
It has a much more concentrated flavour that doesn't degrade at high heat. So, you won't need nearly as much when replacing vanilla extract with powder.
Typically, you will want to use half the amount of vanilla extract when substituting with vanilla powder. So, if a recipe calls for 1 teaspoon of vanilla extract, you will want to use ½ teaspoon of vanilla powder.
That being said, the flavour and aromatic compounds can degrade over time. So, if your vanilla powder is around 12 months or older, you may need to use closer to a 1:1 ratio when replacing extract.
I love using vanilla powder in almond flour chocolate chip cookies, smoothies, muffins, sweet cashew cream, cakes, homemade ice cream and pretty much every other dessert. I even put it in my hot cocoa!
It's also perfect for making dry mixes for pancakes, cookies or instant drinks, like my homemade French vanilla cappuccino mix.
FAQs
Vanilla powder can last up to a year when properly sealed and stored.
Technically, it can last indefinitely. However, the flavour and aroma will begin to degrade after 6 to 12 months.
Typically, when replacing vanilla extract with powder, you will want to use half the amount. So, if a recipe calls for 1 teaspoon of vanilla extract, use ½ teaspoon of vanilla powder.
The flavour and aromatic compounds in vanilla powder can degrade over time. So, if your vanilla powder is 12 months or older, you may need to use a 1:1 ratio when replacing the extract.
This homemade vanilla powder is free of added sugar.
While vanilla does contain a small amount of naturally occurring sugars, it's considered a low-carb option.
Because of its natural sweetness with minimal carbohydrates, it makes a delicious way to cut down on sugar intake.
Vanilla powder can be used in any dish or drink that calls for vanilla.
It's a great alcohol-free alternative to extract.
Boasting a more concentrated flavour, vanilla powder is most famously used in vanilla-forward desserts, such as ice cream, frosting, whipped cream, cakes, and macarons.
I personally love using it in anything that calls for vanilla.
It goes great in my strawberry shortcake smoothie, chocolate chip cookies, banana muffins, and is perfect for instant pancake, cookie or drink mixes.
Vanilla powder isn't necessarily better than extract. They are both clean and natural ways to add vanilla flavour to your dishes and drinks.
However, vanilla powder offers a few benefits that extract does not. For one, it is free of alcohol and other additives.
It also boasts a more concentrated flavour that doesn't degrade when exposed to high heat. This means less is needed for a more potent flavour.
Lastly, vanilla powder is truly waste-free! The whole vanilla bean is used, pod and all. I even use pods I have cut open and scraped the seeds from.
Recipe Highlights
One ingredient. The only ingredient you need to make homemade vanilla powder is pure vanilla bean pods!
Waste-free. Vanilla powder uses the whole bean, pod and all. You can also save and use leftover pods after scraping out the seeds for fresh vanilla desserts.
Mood-boosting. Vanilla can have an uplifting effect on mood and a calming effect on the nervous system.
Alcohol-free. Unlike vanilla extract, there is no need for alcohol, glycerine or any other ingredients to make vanilla powder.
More DIY Baking Ingredients
If you make this homemade vanilla bean powder, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
How to Make Homemade Vanilla Bean Powder (Sugar-Free)
Print RecipeEquipment
- Oven
- Baking Sheet
- Personal-Sized Blender (See Instruction & Notes)
Ingredients
- 25 grams Vanilla Beans (B Grade)
Instructions
- First, weigh out your beans according to how much vanilla powder you'd like to make. To make about ¼ cup of powder, you will need about 25 grams of fresh Grade B vanilla beans.
- To oven-dry the vanilla beans, preheat your oven to 170 to 200 degrees ferenhieght.Spread the vanilla beans evenly on a baking sheet. Avoid overcrowding them to ensure they dry evenly.Place them in the preheated oven and bake for 1 to 4 hours, depending on how plump they are. The fresher and larger the beans, the longer they will take to become Brittle.If your vanilla beans are really fresh and plump, they may take longer than 4 hours to dry.That's why I recommend using Grade B beans, as they are typically smaller and drier.When they are fully dried, they should snap apart with ease. If they are uneven in size, some may dry more quickly than others. Once dried, remove them from the oven and allow them to cool before grinding.To naturally dry the vanilla beans, place them in a dry, well-ventilated spot where they can be safely exposed to air. This could take weeks or months, depending on how fresh the beans are. This is why I typically dry them in the oven.
- Once the vanilla beans have fully dried, use a personal-sized blender, mini food processor, coffee grinder or spice grinder to turn them into a fine powder.I have tried many different methods and blenders. The ones that work best run off a 400 Watt motor or higher (the higher the better). They also have small containers that hold about 16 fluid ounces or less.Despite its extremely high wattage, I have never had success using my Vitamix for a single batch of vanilla powder.It is great for making multiple batches at once! But I have always ended up with chunks instead of powder when trying to make smaller amounts.If using a high-powered personal-sized blender, coffee or spice grinder, the beans should blend into a powder fairly quickly.I should also note that when using a coffee grinder, it's best to use a separate one that doesn't get used for coffee. If that isn't an option, make sure it's thoroughly cleaned to prevent coffee grounds or flavour from getting mixed into your vanilla.When using a lower-wattage blender or food processor, it can take a little patience to get a super-fine powder.I find it helpful to pulse the blender or processor in 10 to 15 second bursts. This helps to shake up all the little bits that get stuck spinning at the top.Finally, if you have nothing else, you can use a mortar and pestle. Although I find this works best if you are just grinding one or two beans. It would take quite a while to grind 25 grams by hand. It's also a little more difficult to achieve a fine powder.
- If needed, you can sift out the larger bits and pieces to get a finer powder.
Notes
- Use Grade B vanilla beans since they are typically smaller, drier and much less expensive to buy in bulk.
- Allow the pods to fully dry before grinding. The vanilla beans should be dry enough to snap apart with ease. If they are too moist, they will be too tough to grind and may result in a stringy or uneven texture.
- Use a high-wattage personal-sized blender for the finest and quickest results. A coffee grinder also works great! Just make sure it's thoroughly cleaned to avoid coffee grounds in your vanilla powder.
- Use within 12 months for the strongest flavour. The aromatic compounds can degrade over time.
- Use vanilla powder in any recipe that calls for vanilla.
- Replace vanilla extract with powder by using half the amount. So, if a recipe calls for 1 teaspoon vanilla extract, use ½ teaspoon vanilla powder.
- Store your vanilla powder in an airtight container in a cool, dark place for up to 12 months.
- To best preserve the flavour, store your homemade vanilla powder in an airtight glass jar. Plastic can leach undesirable flavours and toxins.
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