Add to dry ingredients with cranberries; stir just until moist.
When the flax mixture has sat for 15 minutes,
add this to the dry ingredients with the olive oil, and stir everything well to combine.
Mix the milk and soured cream together and
add to the dry ingredients with the beaten egg, sun - dried tomatoes and basil.
Blend 8 medjool dates with 1/4 c water to make 1/2 c date paste and
add to dry ingredients with the flax egg, applesauce, and almond milk, and stir to combine into batter.
Not exact matches
Then
add them
to a large mixing bowl
with all the other
dry ingredients, except the raisins and cinnamon, and stir together.
Alternatively, use a hand mixer
to combine the butters
with honey / sugar and vanilla seeds and then
add the butter mixture into the bowl
with the
dry ingredients.
I
added some cocoa
to the liquid mixture before combining it
with the
dry ingredients... chocolate granola.
Add the
dry ingredients to the wet
ingredient bowl along
with 1/2 cup hot water and beat until smooth.
With the mixer on low speed, slowly
add the wet
ingredients to the
dry.
Heat oven
to 180 degrees Celsius Line a baking sheet
with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15
with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and
add liquid stevia Mix wet
ingredients into
dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15
With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins
Add to dry ingredients alternately
with the milk and vanilla.
For Egg - Free Fruit Cocktail Cake, replace 2 eggs
with 3 tablespoons applesauce (
added to wet
ingredients) + 1 teaspoon additional baking powder (
added to dry ingredients) + 1 1/2 teaspoons egg replacer mixed
with 2 tablespoons water (
added when you combine the wet and
dry ingredients).
With the mixer on low, gradually
add the
dry ingredients to the wet
ingredients.
Using your hands, work the
ingredients together until well - combined,
adding milk a tablespoon at a time
to moisten the mixture so that you can get all the
dry flour (you can also use a stand mixer
with the paddle attachment
to do this, but I just prefer
to use my hands).
Add dry ingredients to butter mixture alternately
with cider mixture.
I thought we are supposed
to slowly
add the
dry ingredients into the bowl
with the mixed wet.
No need
to proof or dissolve SAF; just
add along
with your other
dry ingredients.
Add eggs, buttermilk and oil
to dry ingredients and stir well
with a spatula.
With mixer on low speed,
add the wet mixture
to the
dry ingredients.
I
added in 1 Tbsp of cocoa powder
with the
dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could
with a spoon.
Add the wet
ingredients to the
dry and mix
with a big spoon or spatula until just combined (a few lumps are okay).
Add the
dry ingredients to the wet, mixing
with a spatula or spoon until all the flour has been incorporated.
Add the
dry ingredients to the creamed butter and sugar mixture in two batches, alternating
with the 3 tablespoons of water and beginning and ending
with the
dry ingredients.
Line muffin pan
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt -
With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool comple
With the mixer on low - speed, slowly
add the
dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer
to a cooling rack
to cool completely
Add ground nuts
to the bowl
with the other
dry ingredients and mix well.
Add dry ingredients to the cream and sugar mixture, alternating with the buttermilk, add cherries by hand and mix well until incorporat
Add dry ingredients to the cream and sugar mixture, alternating
with the buttermilk,
add cherries by hand and mix well until incorporat
add cherries by hand and mix well until incorporated.
Add the wet
ingredient to the
dry, gently stirring
with a wooden spoon until just combined.
I used the
ingredients exactly as stated in the version - 1 recipe, though I did mix it by hand (I
added the coconut oil
to the
dry ingredients, combined thoroughly
with a fork, then stirred in the other wet
ingredients with a wooden spoon).
Add the
dry ingredients to the meringue and fold
with a spatula until a shiny mass forms.
Add flour and milk mixtures alternately
to eggs and sugar, beginning and ending
with dry ingredients.
Add the mixture
to the large bowl
with the
dry ingredients and mix, stopping as soon as the flour is fully incorporated.
Add mixed wet
ingredients to the bowl
with the
dry ingredients + banana, and stir in (but try
to stir as minimally as possible!).
I
add the brown sugar in Step 3, but think it will probably work out fine
to add it
with the
dry ingredients instead.
Add to small bowl, along
with other
dry ingredients including almond flour, salt, pepper, chili powder and garlic powder.
Add wet
ingredients to the mixing bowl and mix well
with a spoon until there are no more
dry spots; don't over-mix.
on yeast — Here I use active
dry (I've never tried this dough
with instant yeast, if I do someday I'll update
with the results), which needs
to be proofed in warm water before
adding the other
ingredients.
With speed on low,
add the
dry ingredients and mix until just combined, 5
to 10 seconds.
Turn mixer
to low speed and
add dry ingredients and milk in 3 parts, beginning and ending
with flour.
Add the wet
ingredients to the
dry ingredients and whisk together
with a fork until about half combined.
Add the
dry ingredients to the mixing bowl and mix until smooth, scraping down the sides of the bowl
with a spatula as needed.
Add the
dry ingredients to the bowl of the stand mixer
with the other mixture and mix on low speed just until everything is combined.
Slowly
add the
dry ingredients, alternating
with the Greek yogurt,
to the creamed butter and sugar and mix just until incorporated.
Add the wet
ingredients to the
dry ingredients; mix
with a rubber spatula just until moistened.
I made these
with raw cashews (
added a dash of salt), cold butter instead of coconut oil (I cut this into the
dry ingredients) and frozen blueberries (had
to add about 10 minutes
to the baking time).
Add wet
ingredients to dry mixture, folding batter
with a silicone spatula until
ingredients are just combined.
Add dry ingredients to wet
ingredients alternating
with 1 % milk.
With the mixer on its lowest setting, slowly
add dry ingredients to the bowl.
Then
add the egg and yeast mixture
to the
dry ingredients and stir
with a wooden spoon until the liquid has been absorbed.
Add the
dry ingredients to the creamed butter in 3 parts alternating
with the sour cream in 2 parts, beginning and ending
with the
dry ingredients.
Inexpensive and beautifully fragrant, it
adds magic
to desserts and
to dishes that include a sweet
ingredient (like couscous
with dried fruit).