Sentences with phrase «into loaf tin»

Pour into loaf tin, and lay over the two banana halves, pressing down until they sit into the batter.

Once you get the hang of it, gluten - free dough is spooned into the loaf tin (remember, it is not a dough like the gluten offering) and placed straight into a hot oven.

Pour the cake batter into a loaf tin lined with a parchment cake liner or alternatively grease the dish very well with melted butter.

So this delicious Dark Chocolate and Orange Pecan Loaf recipe with buckwheat flour is made using a food processor which is so easy, because you just throw the ingredients in, whizz it up, pour into the loaf tin and pop it in the oven.

Pour the mixture into the loaf tin and bake for 40 - 45 minutes, or until a cake skewer inserted into the centre comes out clean, Remove from the oven and leave in the tin for 5 minutes, then turn out onto a wire rack and allow it to cool completely.

Remove from the water with the slotted spoon then place into the loaf tin.

Pour the batter into the loaf tin and bake the bread in the oven for 50 minutes until a tooth pick inserted into the bread comes out clean.

Fold in the walnuts and brownie pieces then spread out into a loaf tin lined with parchment paper

Pour into a loaf tin lined with greaseproof paper.

Once that's completed, pour your mixture into the loaf tin and bang the tin on the counter a few times to settle the mixture evenly.

It's such a simple recipe — just add everything to a food processor, pour into your loaf tin and bake for 40 mins.

Mine did nt rise considering how much baking soda and baking powder went in... any way they are delicious perfect snack size chocolate cake treats I had plenty of batter left over I decided to put it into a loaf tin yummmo.

Firmly press mixture into a loaf tin (lined with parchment paper).

Pour the mixture into your loaf tin, making sure it's an even layer.

Transfer into the loaf tin and bake in the oven for approx 40 minutes - or until a skewer comes out clean.

Pour the mixture into your loaf tin or evenly distribute the mix into your mini loaf tin (1 heaped tablespoon per hole).

Not exact matches

Hi Ella — Just trying your Superfood Bread recipe — it produced a HUGE quantity of mix which I have put into one large loaf tin and one smaller one.

Place in a lined loaf tin and push down / compress into the tin well (you may want to use a masher for this!).

I actually split the mixture to two smaller loaf tins and am cutting in into crackers.

Pour into an 8» loaf tin and stir in the rose water.

And I too split them into mini's - used muffin tins and the loaf pans.

Remove the baking parchment and place the loaf back into the tin.

Pour mixture into greased muffin tins or alternatively a lined loaf tin and sprinkle with pepitas and sunflower seeds.

Pour the batter into the prepared loaf tin and place in the preheated oven for 40 to 50 minutes or until cooked through.

Hi I reduced the eggs by 1 (did not realise I only had 4 eggs left) As I did not have a small loaf tin I put this mixture into a 6 hole muffin pan.

1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced

I just made this recipe last night — putting into muffin tins instead of a loaf — and I will never use any other recipe again!

Scrape batter into either a greased loaf pan OR muffin tins.

Pour into a greased loaf tin.

Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin.

Pour mixture into 3 mini loaf tins or

Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.

Transfer batter to prepared loaf tin and bake on the center rack for 25 — 35 minutes (mine took 30) until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Press the mixture into a parchment small, parchment - lined loaf tin and freeze for at least 30 minutes.

You could use one larger cake or loaf tin, or even make them into muffins!

Pour dry mixture into the lined loaf tin.

Pour mixture into a lined loaf tin and bake in a moderate oven for 40 minutes.

Line a loaf tin with non-stick baking paper, then press the base mixture into the bottom of the loaf tin.

Butter a large loaf tin well, then throw in some flour, tap and turn the tin to coat the flour over all surfaces and then tap out any excess into the bin / sink.

Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!

Place the mixture into the prepared loaf tin and if you wish place whole pecans on top of the loaf mixture.

Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Transfer the nut mixture to the loaf tin, and press it down into the corners of the tin.

Pour into the prepared loaf tin and bake for around 1 hour or until baked through (check with a piece of dried spaghetti, it should come out clean when ready) and golden brown.

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

Pour the mixture into the prepared loaf tin.

Tip into an oiled and lined 500g / 1 lb loaf tin.

Pour half of the cream mixture into a lined loaf tin or container.

Everything goes into a food processor until you end up with a nice crumb base, and is then patted down into a regular 9 × 5 inch loaf tin that has been pre-lined with cling wrap.

When you have the right consistency, press all of the mixture down very firmly into a parchment lined container (I used my trusty loaf tin for this, although anything of that size will do).