Sentences with phrase «liquid in recipes like»

It drinks up liquid in recipes like a sponge, meaning that you need far less of it than you probably think.

Not exact matches

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

Hi Sheney, for dry recipes like this, you actually need a food processor rather than a blender, as the blender will need a liquid in order to blend properly.

Our goals in using coconut oil here were to help the Chocolate Lava Dip stay a bit more smooth, velvety and liquid - y, while replacing fats like shortening that would be more typically used in this type of recipe (but which we'd prefer not to use in our recipes).

Based on the amt of liquid in this recipe, it seems like I should double the other recipe — but 2 cups of caramel sauce seems like it might be too much.

The chickpea protein burgers, which are full of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather's own Montreal veggie seasoning (recipe also in the book) and a generous dash of liquid smoke.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

I tried to develop this recipe exclusively with coconut sugar (because I always like to keep the ingredient list as concise as possible), but in this case a liquid sweetener was also necessary to provide enough moisture and sweetness.

The granulated sugars are largely interchangeable in granola and granola bar recipes, and the liquid sugars like molasses, honey and maple syrup are as well.

After mixing it together to bake a crust, cake, cookie, muffin or whatever, I let it stand for a bit to absorb the liquid in the recipe and become more like a batter or dough.

That said it was in a sweet bun rather than a liquid form so I'm still not sure what Green matcha tastes like — will save this recipe for reference, thanks!

To have your 100 % whole wheat bread rise like white, soak half the flour in almost all the liquid called for in the recipe for 2 hours.

I also like using carbonated liquids in my yeast bread recipes where you want a higher rise: gluten - free beer, seltzer water or even gingerale work nicely, but know that if the liquid has a taste, it will impart it in the recipe (which is why many people like seltzer water).

«Aquafaba generally refers to the liquid in a can of chickpeas, and is a revolutionary new vegan egg replacer which can be used in recipes like meringues, confectionery, and baked goods.

I'm not a fan of anything smoked, but totally understand the need for liquid smoke in certain recipes, like this one.

As long as there isn't liquid like water in a recipe, even sugar / oil combinations will have a long shelf life.

To use it in recipes like this, cut back on the liquid a bit and try an approximate 1:1 ratio CCC to flour.

But as I was putting the ingredients in and following the recipe, it looked to me like there was so much more liquid than there was flour.

Glad you liked the taste but shame it turned out dry and rubbery, it's hard to say why, to be honest I don't work with vital wheat gluten often at all as I can't buy it here (online only) so it's hard for me to troubleshoot as I don't have a lot of experience working with it: — RRB - The proportions of liquid should be just right in the recipe so maybe too much vital wheat gluten got added during the kneading stage?

My niece has stomach problems and is allergic to wheat, dairy and eggs so I tried to make her lemon poppyseed mini cakes and used gluten free flour, coconut oil and egg replacer, (recipe called for 2 1/4 cup flour, 1 1/3 cup butter, 5 eggs) but when I mixed it up it was like paste and liquid y on top, put it in the pan and baked it, (350) and the oil and water separated and came to the surface, looked like I was deep frying, needless to say it came out like hardtack, what's wrong??

In any recipe calling for a liquid, like water or milk, consider whether gluten - free beer might spice things up.

I must have done it wrong, because I followed the recipe and cooked it on medium and mine looked like liquid with cottage cheese in it.

Do you think it's the temp (140 instead of 180), the no - sugar in the recipe, the amount of pectin, putting the pectin in w / milk at room temp instead of with heated liquid like your recipe (it really did thicken up nicely & dissolved fine using their recipe)??

If a recipe calls for 1/2 cup of a liquid sweetener like honey or maple syrup and I want to substitute with stevia how do I convert the recipe to compensate for the liquid sweetener in the original recipe.

I like pure organic stevia in some applications (like coffee and tea where you just need a bit), but it doesn't provide the right texture in this recipe, so it's important not to sub the maple with that without adding some other sort of liquid, which I haven't experimented with.

One more thing - a lot of other brisket recipes that I'm coming across have a lot more liquid in them, but I really like the spice / flavor combos in your recipe.

If you have say, a garlic flavor like in this recipe, but don't want the actual texture of garlic in the final result, adding it directly to the liquid (i.e. the butter, milk or cream) to let it steep will transfer to the potatoes when you add the liquid.

These seeds — yes, from the same plant that's used to make Chia Pet products — are an easy way to add protein (4.7 grams per ounce, about two tablespoons) and fiber to almost any recipe: Chia seeds can be sprinkled over salads, stirred into yogurt or oatmeal, blended into smoothies, or they can take center stage: They plump up and take on a gelatinous texture when soaked in a liquid, forming a rich and creamy pudding - like treat.

You can use half as much of a liquid oil like almond, jajoba or avocado oil in place of the coconut oil, especially in the shea butter recipe.

I've found in my coconut flour baking experiences that liquid like milk, coconut milk, almond milk etc. added to coconut flour recipes creates a fragile baked good.

Just beware that if you're going to use coconut flour for baking, it absolutely NEEDS to be mixed with other flours as it sucks up moisture like crazy... I've made delicious baked goods by mixing coconut flour with almond flour and quinoa flour in equal parts, and adding slightly more liquid ingredients than the recipe calls for.

I really like rice malt syrup in this recipe because of its more mild sweetness (and I prefer my muesli not to be too sweet - tasting); keep in mind that if you use a different product it will affect the flavour as I find the other liquid sweeteners to impart more sweetness than rice malt.

I have substituted applesauce for eggs in many recipes, just need to adjust the liquids and sometimes I use soda water «no salt» for the liquid if I want it to rise, like pancakes.

the pancake wouldn't flip nicely and lets just say it didn't even end up looking like a pancake i think working with coconut flour is a bit tricky because its so dense and absorbs liquids more than regular wheat flour i hope there are some great recipes in your cook book using coconut flour - too bad its fairly expensive

-- nutritional yeast (read here about the best brand to get — you don't want fortified)-- liquid aminos (this is a soy sauce substitute)-- garlic powder — cumin — no - salt seasoning (yes, I use the one from Costco — you can find a link to it here)-- parsley, dill, thyme — these are all good for roasting veggies and some dressing recipes — ground ginger, curry powder, coriander — these are nice in Asian - inspired dishes like un-fried rice and lentil stew

We like to use Stevia and Erythritol in both powdered and liquid form when creating various recipes.

Beach Cottage Blog Recipe Notes * any stock will do, I like to use chicken for taste but if you are veggie or don't have chicken any stock is good * you may want to lose a garlic clove, I love garlic so throw in three * you may need to adjust the liquid level by adding more stock * I grab whatever herbs are plentiful in the garden but a shake of dried mixed herbs is cool here too * apple cider vinegar is good in this if you have it lurking in the cupboard, but any vinegar works

Beach Cottage Recipe Notes ** serves 1 - 2 I double up and keep one in the fridge for my daughter or the next day * throw in some garlic if you are feeling brave * eyeball the liquid and add more apple juice or water if it's too thick * sub coconut water for apple juice if you like