Drop dough
by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned.
Blend, adding more water
by the tablespoonful if needed to help blend, until dip is fairly smooth (you'll have a few small pieces of almond throughout).
If dough is very sticky, add more
flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
Add lemon juice and 2 tablespoons reserved cooking liquid; toss to combine, adding more
liquid by tablespoonfuls if dry.
If you've ever had trouble whipping fresh cream because you tend to overwhip it, did you know that you can always whip in a bit more
cream by the tablespoonful?
Add dill and fennel and process, adding water
by the tablespoonful as needed, until dressing is the consistency of heavy cream; season with salt and pepper.
Working in batches, add kale and cook until softened and slightly browned, adding additional
oil by tablespoonfuls if dry.
Trace amounts of certain amino acids in a sauce that you'll
consume by the tablespoonful probably aren't going to amount to much of anything.
If it looks thick, thin with chickpea cooking liquid, pulsing
in by the tablespoonful until you reach the right consistency.
Ten aspirin aren't great just because 2 are good, so don't down
maca by the tablespoonful because you heard it's good for your libido.
Increase speed slightly; knead dough 5 minutes, adding more
flour by tablespoonfuls if dough sticks to sides of bowl.
With motor running, add coconut
cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).
Don't be afraid to add a bit more gf flour
by the tablespoonful to get to the proper consistency.
Drop
by tablespoonfuls onto greased baking sheet.
Drop mixture
by tablespoonfuls onto prepared baking sheets.