Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Coconut Crème Brûlée Recipe
This dairy and egg free version of crème brûlée uses rich, creamy coconut milk as its base along with a Prime Grade A vanilla bean, to add even more tropical flavor. It is easier to make than the traditional version because the potential for curdling eggs has been removed from the process, but is still, just as tasty.
Level of Difficulty:Easy
Cook Time:15 Minutes
Prep Time:15 Minutes
- One 13.5 ounce (398 ml)
can coconut milk
- 6 tablespoons (72 grams)
granulated sugar + extra for brûlée
- 1 1/2 teaspoons
- 1/8 teaspoon
- 1/4 cup (60 ml)
- 1/4 cup (40 grams)
Add coconut milk, granulated sugar, nutritional yeast and salt to a medium sized saucepan. Split vanilla bean lengthwise and scrape the seeds, or vanilla caviar, into the pan, adding bean pod to the pan, as well.
In a measuring cup, whisk together almond milk and cornstarch until smooth. Set aside.
Whisk contents of pan constantly, over medium high heat and turn heat down to medium when mixture comes to a simmer. Carefully remove vanilla bean pod and slowly stream cornstarch mixture into coconut milk mixture, while whisking. Whisk until mixture is smooth and has reached a pudding like texture.
Remove from heat and pour into four, 6 ounce, individual ramekins, placed in a cake pan. Cover cake pan with aluminum foil and refrigerate for eight hours.
Once pots of cream have fully solidified, remove from refrigerator and place a small, even dusting of granulated sugar on top of each one. Using a torch with a high flame, broil sugar in each pot, going in small circles, until tops have individually turned into crispy sheets of caramel.
Wait five minutes to cool and enjoy!