Sentences with phrase «in almond mixture»

Fold in the almond mixture in two batches, using a large metal spoon or a spatula.

With a rubber spatula, gently fold in the almond mixture.

Remove the chocolate from heat, and fold in the almond mixture.

Then, one by one, dip them in the almond mixture pressing each side to coat.

I nearly made the mistake of putting both tsp of salt in the almond mixture.

For the French meringue method, gel color can be added to the meringue OR when folding in the almond mixture, whereas powdered color can be added to the ground almond mixture.

The steps to prepare the fish are simple: rinse and pat dry, dunk in flour, dunk in egg wash, dunk in almond mixture, bake, serve!

Fifth — Dredge a cube of tofu in the flour, dip it in the almond milk, roll it in the almond mixture, and put it on a parchment lined baking sheet.

For the French meringue method explained below, gel colour can be added to the meringue OR when folding in the almond mixture, whereas powdered colour can be added to the ground almond mixture.

Not exact matches

Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely — pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix.

You add in the ground almonds at the same time as adding all the other ingredients into the mixing bowl, along with the sweet potato and date mixture.

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

Hi Anne, perhaps there was too much almond milk in the mixture.

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.

You could try adding in more almonds to help bind the mixture more.

You could adapt it to the banana, pumpkin and almond granola bar recipe but adding in mashed banana and almond butter to bind the mixture together!

Hi Melanie, thanks for your comment and hope you enjoy making them — you put the almonds in the bowl which you then add the other ingredients and sweet potato / date mixture to!

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

Place heaping tablespoonful apple mixture in center of 8 rounds; top with tablespoonful of sliced almonds.

Stir the honey - almond - butter mixture into the dry ingredients until the ingredients are completely coated and start to stick together in clumps.

Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 miin a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 miIn a separate bowl beat egg and add liquid stevia Mix wet ingredients into dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake for 15 mins

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

Add in the ground almonds, vanilla and cocoa powder and process until the mixture is completely combined but still crumbly.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Process the almonds and dates in a food processor until the mixture is well combined and clumps together.

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.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture.

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 completeIn 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 completeIn 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 completein 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

Add the almond milk to the liquid mixture, then slowly fold in dry ingredients.

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.

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.

Pour choc almond butter mixture onto the base and set in the fridge overnight.

Pulse the almond meal and dates in the blender until mixture sticks together.

Sift the icing sugar, cocoa and almond meal in to a bowl then slowly fold this into the meringue mixture a little at a time.

I'm temped to say that the amount of mixture this makes can handle up to 2.5 cups of nuts, as I managed to sneak in some slivered almonds (which did coat wonderfully) and had about 2.25 cups with lots of leftover crumbs.

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.

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

Dough: in a food processor with a steel blade, put flour, almond meal, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.

Stir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almonds.

slowly add in the egg white mixture, followed by the rest of the almond milk.

Place the margarine, sugar, coconut / almond milk mixture and corn syrup replacement in a large saucepan.

In the morning, add a splash or two of almond milk and stir the mixture.

In a medium bowl mix together your strawberry purée, honey (or agave), coconut oil, vanilla, and almond milk mixture.

If mixture seems to thick, stir in an additional splash of coffee or almond milk.

Ever since I discovered that I could make a caramel - like mixture combining almond butter + maple syrup + vanilla extract in a saucepan until warm and gooey, I've been wanting to try it in a banana smoothie.

I made one variation which was to dip the cod in coconut flour before dipping in the egg mixture or you can dip in egg first then place in a bag with mixed almond flour and coconut flour then shake.

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.

Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas and shredded carrots.

Finally, beat in the ground almonds and then the flour mixture.