Sentences with phrase «almond mixture using»

You can scoop the pumpkin - almond mixture using a melon ball or a small ice cream scoop or alternatively, do what I did.

Not exact matches

I initially used 75g oats and 25g almond meal, but had to add another 75g oats to try to firm it up as well as letting the mixture sit for a while so the oats could soak up the liquid.

I used almond milk and I didn't have the extra 60g blueberries, so I used just a packet of 225g blueberries all blended in the mixture, but they were still yummy.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Then using your other hand, dip into the egg and almond milk mixture.

Used walnuts and almonds and a mixture of cheeses as that's what I had on hand.

When melted, whisk in ground coconut sugar, almond milk, instant coffee (if using), vanilla and flax mixture.

They're using the classic mixture of almond flour and coconut flour together to get the muffin part right, and they have plenty of carrots, nutmeg, cinnamon, and more to get the carrot cake part right.

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

Sift into a large bowl (I use a mesh strainer and push the mixture through with a spatula), putting any bigger pieces of almond back into the food processor to re-grind.

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.

Use a silicone spatula or wooden spoon to fold the oats, coconut, and chopped almonds into the mixture.

Beat in the ground almonds and then slowly stir in the flour and spice mixture using a wooden spoon or use a paddle attachment of a stand mixer.

If the mixture is too wet, I would definitely use less almond milk.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

I found the mixture a bit sweet and «wet» for me, until I used 1 1/2 cups dehydrated almond pulp instead of 1/2 cup damp pulp.

If you are using powdered food coloring, combine it with the almond mixture.Sift the mixture onto a bowl, then return any large bits left in the sifter to the food processor and pulse again until very fine.

Nuts: chopped walnuts or almonds — hand fold into the mixture using about 1/4 cup or so.

Add half the almond mixture to the meringue and fold vigorously with a spatula, using about 15 strokes to combine and break down the meringue so it is not so puffy (you can also add paste food coloring here if you haven't already added it to the meringue.

After two minutes, turn food processor off and use a spoon to scrape the almonds down from the sides of the processor and stir the almond mixture.

This rich, moist chocolate cake uses a mixture of coconut flour and almond meal as its base.

Hey there I finally made this using homemade almond meal and raw honey instead of maple syrup mainly because I didn't have any MS. I also didn't have a pan so ended up spooning the mixture in a muffin tray (makes 6) and they were YUMMOLICIOUS!

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.

I added almond extract to coconut / honey morning mixture, used only 3/4 c. Chips and added a beaten egg white which helped hold them together.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

It has more almond flour to soak up the egg mixture in place of the sugar and I use stevia as a sweetener.

I used a mixture of almonds and pumpkin seeds for this recipe, but you can really pick whatever nut / seed combo you prefer.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.

Using a wooden spoon, stir in the almond milk and agave nectar and allow the mixture to stand for 10 minutes.

Make sure your cream is smooth and use 120 ml of this mixture for the almond caramel topping.

thank you x I ground almonds to flour, used brown rice flour instead of corn starch and used mixture of fresh and frozen berries.

Using electric mixer beat egg yolks with xylitol, add ricotta, vanilla extract, lemon zest and ground almond and briefly mix to combine the mixture.

I used a bit of almond milk, the mixture turned out dry for me as well.

Just made this using coconut sugar instead of the brown sugar, and I used a mixture of chopped pecans and sliced almonds.

It's couscous with chopped dates, roasted almonds and other goodies and then instead of broth, you douse it with a warm milk and honey mixture... Make sure to use plenty of cinnamon!

But yesterday, I decided to try using the bananas in the Almond Joy bars because I love the mixture of the two flours.

You can use any nuts you like, I went for a mixture of almonds and walnuts.

I used soy milk instead of almond, used double the amount of baking powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.

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).

The cookies use a mixture of almond flour, coconut flour, flax meal, and honey to sweeten naturally.

This tasty tuna skillet casserole uses a mixture of blanched almonds, chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of mushroom soup in standard recipes.

Almond butter can be used in place of eggs in recipes when its purpose is used for holding the mixture together, or binding, and doesn't require any rising such as drop cookies.

I used dried cranberries instead of cherries, dry oats in place of the almonds and pecans (just didn't have any on hand), a mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.

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!)

1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little of the dry mixture before folding into the dough to prevent clumping and sticking.

Using your hands, form the mixture into balls, rolling each ball in crushed almonds or peanuts, if desired.

So I use a mixture of whole almonds and almond meal.

Transfer the almond - walnut - coconut oil mixture to the springfoam pan and use the back of a spoon to press down the crust mixture as firmly as possible.

I think it tasted a little thicker than when using cow's milk, so I added a tiny bit more almond milk to the mixture.