Sentences with phrase «for the texture so»

You really need the dates for the texture so I imagine that the syrup wouldn't work as well x

I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.

The texture is fluffy, but the flaxseeds keep things interesting — I'm a sucker for texture so I loved having a little variance.

Chia or flax are essential for the texture so the dough can be rolled out / flattened.

Winter is truly the season for textures so this January shouldn't be an exception, right?

Not exact matches

They can not exist in the substance of bread since the bread is no longer present and they can not have their existence in the substance of Christ's body because the substance of a human body is not the proper substance for the accidents of bread: human bodies simply do not have the texture, colour, and so on, of bread.

The apple juice is pretty important for both the flavour and the texture of these muffins, so I would really recommend using it although it could be worth experimenting with a blend of almond milk and maple syrup.

it wasn't my imagination, the day after i had baked them they tasted entirely different, the texture had changed, so i went from not really caring for them at all, to absolutely loving them

The blend of spices worked so well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra texture haha) but it still worked fine, just needed much less time to cook.

They call for sour cream and an egg as the binder (instead of the buttermilk used in the blueberry recipe) and I think that's what makes the texture so amazing.

For perfect paleo pancakes, get a fish spatula and make this recipe, which just so happens to have the best texture of just about any paleo pancakes I've made to date!

It's a super creamy dressing with a thicker texture, so it would be excellent for chicken salad or tuna salad.

The smooth texture and neutral flavor are perfect for so many recipes, including these paleo tortillas.

They make a great replacement for refined (all - purpose) flour and are so much better when it comes to adding texture and nutrition.

I haven't tried that for myself though, so I can't be certain how the texture will be.

Holy guacamole, these bars look amazing Chocolate, caramel, nougat, gahh, it all sounds just delicious... and I am such a texture eater, so I would die for all those different textures.

After blending the texture will be very similar to nice cream, so eat it as is or refreeze for about 30 minutes then scoop.

The glaze was too sticky and sweet for such a texture, so I used it much more sparingly and put the cakes in the freezer.

I'm not sure if it is the hearty texture, the nurturing warmth, the childhood memories, or the limitless capacity for versatility that gets me the most, so I will just go with all of the above.

Process it for a minute or so, until you have a crumbly texture that resembles coarse sand.

So I have no idea what it means to add or take away stuff for better texture.

Now, my grandmother's mandelbrot is a well - kept family secret, but I figured since I liked the texture so much, that they would make a good starting point for these rosemary chocolate biscotti.

I like ingredients on one plate so the taste and textures of a meal can come together, while my husband prefers separate plates, separate identities for each of the ingredients that make his....

This sounds like the perfect recipe for stuffing - moistness of bread, crumbliness of cornmeal so that it both absorbs flavor and provides texture.

They are not fans of the leafy texture of spinach, so this is an easy vehicle for spinach that they actually like.

So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour.

So if you don't really like cauliflower, it's a really good substitute for rice and very, very similar in texture.

Take coconut flour, for example, it is one flour that tastes so different than normal flours and the texture is so different that people will notice that one.

MuscleTech ® Protein Cookies are soft baked for a wholesome and delicious snack with best - in - class taste and texture, and deliver no inferior wheat protein — so you can rest assured you're getting the best quality protein available!

The reason for this is that many of the powdered sweeteners can leave a gritty texture (not so much in truffles because it is heated up with the chocolate).

I love to add texture to dishes, so yay for a new one.

I didn't want to eat fro - yo, so I added water, or you can add milk for smoother texture.

It is perfectly formulated for baked foods with awesome taste and texture — no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten free recipe with ease!

I haven't tried subbing the cocoa for flour — so I can't be sure if they'd still have the same texture / consistency.

We sub the mayo in traditional chicken salad for dijon and avocado, so this simple lunch - time meal still has a wonderfully creamy texture... you just have some healthy, nutritious fats hidden in there!

So, what I'm looking for in recipe books that are labeled «GF» is almost only how to SUBSTITUTE a gluteny product by a GF one that would give me great taste and texture.

So, let's talk about texture for a second.

For something so simple, this stunning dessert wows with its beautiful citrus flavour and luxuriously smooth texture.

More of a latte than a smoothie, so I may try to use frozen coconut milk ice cubes in it instead for a more «smoothie» texture.

My goal for the book was to create goodies that are so tasty, with such pleasing texture, no one will think they are gluten - free.

You get the salt from the bacon, the crunchy texture of the cornmeal, the sweetness from the syrup and then the bite from the jalapeno — so delicious — thanks for making breakfast Tony!

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

YUM, need to make it for my kids, so pretty and just the right texture.

I blend the oats in my Ninja for awhile to make them not so «oaty» textured.

I find that for the best texture you should let the cutlets rest after cooking for 10 minutes or so before digging in.

The interesting thing is, all I had on hand was some leftover instant yeast, so I used that and the waffles were insanely good — far better than the WIG ones (which had a nice texture but were far too sweet for our tastebuds.

I can use one of these for breakfast now, so soft, so flavorful, the texture looks great and such a great use for the sweet potatoes.

Hi Coralie, Unfortunately psyllium husk is what gives this mozzarella its texture, so I don't think there's any substitution for it in this recipe.

I also had a random tray of plump portobello mushrooms as well as a fat head of broccoli, so they got roped in for extra taste, nutrition and all - important texture.

It seems hard to screw these up, frankly, and I'm so enamored with the texture that other cookies now come off as inferior; I feel sorry for those with nut allergies.