Vanilla-Infused Oil (Low Histamine Friendly)
Smooth, subtly sweet vanilla-infused oil is a perfect way to add a gentle, low-histamine flavor to your baked goods, smoothies, and drizzled over anything. It’s a simple, soothing alternative to store-bought extracts, making it a great option for those with histamine sensitivities.
Equipment
- 1 Small Glass Jar Sterilized - Mine held 1/2 cup but you can use any size.
- 1 Small Sauce pan or pot
- 1 Large pot for sterilization
- 1 Metal Tongs Sterilized
- 1 Metal Strainer or Metal Spoon Optional - Sterilized
Ingredients
- 1/2 of a fresh vanilla bean split and scraped
- 1/4 cup light olive oil or avocado oil
Instructions
- Slice the vanilla bean lengthwise and scrape out the seeds. Freeze the unused half (see freezing instructions below).
- In a small saucepan, add the oil, vanilla seeds, and the halved pod.
- Warm gently over very low heat for 20–30 minutes — the oil should be warm, never sizzling.
- Remove from heat and let it sit for 10 minutes.
- Strain (if desired), transfer to a clean glass jar, and refrigerate.
- Use within 1–2 weeks.
How to Freeze the Extra Vanilla Bean:
- Wrap the unused half in parchment or plastic wrap.
- Place in a sealed container or freezer bag.
- Label and freeze for up to 6–12 months.
- When ready to use, thaw for 10–15 minutes at room temp.
Notes
Safety Note:
Keep refrigerated and use within 1–2 weeks for the best flavor and safety.
Keep refrigerated and use within 1–2 weeks for the best flavor and safety.