It all started with a vanilla bean antler.
We were in the pet store where we board Lucy, and we asked one of the girls at the counter if she had any recommendations for Lucy because her teeth get really gross and plaque-y… and every time we visit the vet, they recommend a doggie tooth cleaning, which basically means they put Lucy under, scrub all the gunk off her teeth and then she’s loopy for the rest of the day.
The girl recommended these antler chews, and she suggested checking out the vanilla bean one if we were unsure about Lucy’s interest in something like that.
We brought it home, and a few days later, I opened the package to be greeted by the most wonderful smell in the world before handing it over to my dog, who immediately loved the new chew treat.
… I tweeted about the scent of the antler and about how it made me want to bake… and after going back and forth about vanilla bean deer and where they live (consensus: Ina Garten’s backyard), Katherine suggested I make a pound cake.
That’s what I did… and I took some creative liberties to make this recipe dairy free. (Huzzah!)
Here’s how you can whip up your own:
- 2 eggs at room temperature
- ¾ cup granulated sugar
- ¼ cup unsweetened almond milk
- ⅓ cup extra virgin olive oil
- 1 vanilla bean, split
- 1¼ cups unbleached all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon kosher salt
- In a medium-sized bowl, break the yolks of the eggs, then add the sugar, beating with a mixer until well-incorporated.
- Add in the unsweetened almond milk and olive oil, then stir until smooth and mixed.
- Split the vanilla bean and add the vanilla seeds to the wet ingredients and set aside.
- In a larger bowl, combine the flour, baking powder and salt, stirring until mixed.
- Pour the wet ingredients into the dry ingredients, and stir until just mixed.
- Transfer to a greased loaf pan, and bake at 350 for 50-60 minutes.
Have you found random cooking inspiration from something similar?
Does a vanilla bean deer live in your neck of the woods? (If so, send a photo! Ha!)