How to substitute vanilla extract in alcohol-free baking
Vanilla extract contains alcohol, so those who don't drink can substitute it with vanilla powder, which provides a concentrated flavor without any alcohol.
The extract is made by soaking vanilla pods in an alcoholic solution. Its alcohol content is relatively low, but it is present. Vanilla powder, on the other hand, is made from dried pods ground into a fine, aromatic powder, with an intense and deep flavor similar to that of the extract, but without alcohol.
Its use goes beyond those who avoid alcohol. Robert Norman of Beyond Good states that the alcohol in the extract evaporates at high temperatures during baking, so some of its flavor is lost in the oven, according to Martha Stewart.
In addition, the powder can be used to decorate baked goods: it is sprinkled on at the end, gives an elegant finish and enhances the flavor of almost any dish.
To substitute vanilla extract with vanilla powder, a 1:1 ratio is generally used, and it's added along with the other dry ingredients. If using pure ground vanilla, also called vanilla powder, half the amount is sufficient, as its flavor is much more intense.
It is a very useful ingredient in baking and can be used in recipes such as sesame, cashew and tahini blondies or pecan nut tart bars.
