Sentences with phrase «eggs keep them moist»

Not exact matches

I often find chickpea burgers a bit dry (I'm looking at you, falafel), but the egg in these also serves to keep them nice and moist.

To keep it vegan I used a mashed ripe banana in place of the egg (don't worry you can't taste the banana) and I used a little almond milk to thin the batter down a bit and add a touch more moister.

As I tried to figure out how to make safe to eat cookie dough that tastes just like the real deal, I obviously had to find a substitute for the eggs that would keep it just as moist and scrumptious.

I did leave out the egg yolk and it still turned out good, although I added some extra yoghurt to keep them nice and moist.

Next came some sugar a bunch of eggs, some vanilla and almond extracts, and a mixture of milk and sour cream, just to keep everything moist.

I made two loaves — First loaf I used 5 eggs plus one banana — cant taste the banana, but it keeps it moist without making the loaf taste too eggy or like gratin — it did nt crumble / break apart.

To keep it moist we're using oil, 3 eggs and sour cream in addition to the pumpkin.

A small handful of mozzarella keeps the eggs super moist and adds a delicious gooey cheesiness that is pure breakfast glory.

Sometimes it's just an extra egg or baking powder — Othertimes, you'll need to add extra xanthan gum to keep the end result moist and elastic.

The slow cooker keeps this cake moist and rich - tasting without eggs, dairy, or too much fat.

What resulted was the fluffiest vanilla almond cake, flavored with a touch of almond milk and vanilla extract, kept soft and supple with a little cornstarch, with a baking time that, despite using only egg whites, kept the crumb moist.

But you generally need more oils and eggs to keep it moist.

My secret to keeping it moist and chewy without eggs is using the canned liquid from chickpeas.

By purposely removing the egg and using water instead, you increase the amount of water that leaves the brownies, while keeping the batter thick, fudgy, and moist.

Using ground flax as my vegan egg replacement, I've managed to keep this peanut butter mud cake rich, moist and decadent.

To keep their eggs moist, the thoughtful parents periodically urinate on them.