Sentences with phrase «almond milk mixture until»

Stir in almond milk mixture until just combined, adding 1 to 2 Tbs.

Add the dry ingredients in 1/3 amounts, alternating with the almond milk mixture until combined.

Gently whisk the flour mixture into the almond milk mixture until thoroughly combined.

Not exact matches

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

Add pineapple chunks and almond milk to a high - speed blender or food processor and blend on low, scraping down the sides every now and then until thick and smooth mixture forms.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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 completely

In a small saucepan, heat 4 oz (1/2 cup) almond milk and the chocolate over med - low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth.

In a medium size bowl, whisk together 1/4 cup almond milk and the cocoa powder until a smooth mixture is achieved.

The whole mess is then pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk until the mixture is moist enough to be rolled into balls.

Now, dip the zucchini chips — one by one — in the flour and coat all sides, then dip them into the almond milk (I use Silk brand unsweetened original), and then press them into the bread crumb mixture until fully coated.

Gently stir in the almond milk mixture, olive oil and vanilla until a lumpy batter forms.

Pour over the almond milk and chop through the mixture with the spoon until everything is lightly crumbly.

Add the almond milk a little at a time until the mixture reaches a thick, but easily spreadable texture.

Stir in spinach, cream cheese and almond milk until cream cheese is melted and mixture is creamy.

Third — Put the pumpkin puree, almond milk, onion and sage mixture, and 1/2 of a cup of the pasta water in your blender and blend on a high speed until creamy and smooth.

Add the vanilla, coconut oil, almond milk / vinegar mixture, and sweet potato, and mix well until smooth (I used the whisk attachment of my mixer for this).

Mix almond meal, eggs, milk, LSA, psyllium husk, cinnamon, cacao, maple syrup and mashed banana until well combined and the mixture is smooth and free of any lumps.

In a small saucepan set over medium heat, combine the coconut oil, molasses, almond milk, and vanilla extract; heat mixture just until warm and lightly simmering.

In medium bowl mix almond milk mixture, sucanat, pumpkin, oil and vanilla until well blended.

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and 1/2 teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended.

Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large ball (you may need less or more almond milk depending on the ingredients you use!)

In a blender, combine the cottage cheese, greek yogurt, 1/2 cup strawberries, almond milk, vanilla and raw sugar and blend, blend, blend until the mixture is completely smooth and adorably pink.

Stir the almond milk mixture into the dry ingredients and whisk until combined.

Add the almond milk or date water and pulse until the mixture forms large crumbs.

Pour the almond milk and the beaten eggs into the flour mixture and mix until well combined.

continue to beat until the mixture is light and fluffy, adding almond milk as needed to reach the desired consistency.

One foamy, add the yeast mixture, egg, coconut oil (I use The Natural Empire) and almond milk and mix everything together for at least 3 minutes until everything is combined.

To help create a smoother texture, add the almond or coconut milk, a tablespoon at a time, until the mixture reaches the desired consistency.

Alternate adding the dry ingredients and the almond milk mixture to the creamed butter, mixing on low speed until everything is mixed together.

Add sweet potato - almond milk, garlic, mustard powder, miso paste, nutritional yeast, and 1 teaspoon of salt, and whisk constantly until well combined and the mixture comes to a boil.

In a large bowl, combine almond milk, butter, eggs, maple syrup and vanilla extract, and mix very well until you get a homogeneous mixture

When a batter starts to form but there are still a lot of blobs of flour, add the almond milk mixture and the pumpkin purée and finishing folding batter until combined.

Whisk in the almond milk (make sure it's warm or else it will cause the coconut oil to harden) and flour mixture, alternating in halves; whisk until no clumps remain.

Add three tablespoons of the almond milk and pulse until the mixture starts to ball up.

In medium bowl mix almond milk mixture, sugar, coconut oil, applesauce, zucchini and vanilla until well blended.

If it's still dry and crumbly, add the additional tablespoon of almond milk until a dough - like mixture forms (or more, if necessary).

Add carrots, potatoes, onion mixture, and 1/2 cup almond milk into a food processor and blend until totally smooth - about five minutes.

Add almond milk and beat once more until mixture is well incorporated.

Preheat Oven to 175 degrees celsius Chop and then fry onions in olive oil until caramelised Blend eggs and almond milk until light and fluffy in a blender Place all ingredients together season and divide mixture into a six cup muffin pan Bake for 20 minutes Remove from muffin pan and let cool

To help create a smoother texture, add the almond or coconut milk, a tablespoon at a time, until the mixture reaches the desired consistency.

In a bowl mix the almond milk, coconut cream, ginger paste, and curry paste until well blended, then add to the veggie mixture.

Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see above photo).

Slowly whisk in almond milk until mixture has become smooth.

mix ingredients until batter is thick and sticky (I added small amounts of almond milk to get the mixture to mix and blend.

Add in the almond milk a little at a time, processing in between pours, until the mixture reaches the desired consistency.