Sentences with phrase «liquid than the recipe»

Since it's loaded with so much fiber, I like to add a little more liquid than the recipe calls for and let the dough sit for at least 15 minutes for the fiber to saturate.

1) You almost always need to add more liquid than the recipe calls to ensure a moist cake / bread / cookie / etc..

Not exact matches

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.

We also provided links to recipes using nuts other than almonds, piping guides, a troubleshooting guide, and links to making eggless vegan macaron shells using aquafaba (aka, the liquid from a can of chickpeas)!

I used canned tomatoes since we didn't have paste, and cooked them a bit more than in your recipe to reduce the liquid.

I used way less than the 1/4 cup of powder in the recipe — just a spoonful since the flavor is so much more powerful, and since it's a liquid ingredient instead of a dry.

I tried out this recipe but when I mixed the chocolate it was more of a dough, than an liquid.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

I have started having a few cans of this on hand for recipes that require a more pour - able liquid than is offered by full - fat coconut milk.

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!

Recipe two is a little less straightforward than Recipe One because it requires an addition step to scald the milk and the dough will be a little more sticker due to the presence of milk proteins and extra liquid.

(Using a solid fat in this recipe — rather than a liquid — is part of what makes these pancakes so fluffy, too.)

It's more than the original recipe because GF flour tends to be a bit hygroscopic and absorbs liquid more than regular flour.

Keep in mind that they absorb liquids differently, and you'll need a smaller amount than the usual amount of wheat flour for this recipe.

This eggless recipe included an extra cup of flour and an extra cup of liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs).

I use it in a ton of recipes and it's a cheaper way than liquid smoke to add smoky flavour to chilies, tofu bacon, soups and stews.

Swapping almond flour for the coconut flour may be on the tricky side as coconut flour absorbs almost three times the amount of liquid than almond flour does, and since the main liquid in this recipe is eggs, changing the amount of eggs would greatly effect the finished result of the cake.

I also followed the recipe exactly, since the first time I added the oil to all the liquid ingredients rather than at the very end.

I made this for breakfast this morning and found that, since quinoa should be cooked until open (a little «tail» appears and the grains become tender), it took about 2 more tablespoons of liquid and 5 more minutes of cooking than the recipe calls for.

However, the rice did not cook all the way through, even though I cooked them them plenty of liquid for a bit longer than this recipe says.

I was making them for a large group so I tripled the recipe, 3 bananas to 6 eggs, which led to more of a liquid than a batter.

If you don't have coconut flour you can use any other type of flour of choice, however, the amount will have to be more than what I have used in this recipe since coconut flour absorbs a lot of liquid.

Michelle, I haven't played around with this recipe using other flours, but if you can tolerate coconut flour, that may work (if you want to play with the recipe, start with much less coconut flour because it absorbs more liquid than almond flour).

Adding a second review to say that if you use maple syrup for this recipe, you will need to bake longer than if you use honey, to evaporate the extra liquid.

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.

Sounds like it must be your protein powder — I'm betting the whey - based powder just absorbs less liquid than a plant - based powder (which is what this recipe was tested with).

Crimini release more liquid than shiitake, so we reduced their liquid together with the tomato liquid a bit longer than it says in the recipe, about 10 minutes.

It's never a 1:1 replacement in baking recipes because it absorbs so much more liquid than any other kind of flour.

Increase the liquid in the recipe because wheat flour needs more liquid to bind than all purpose flour.

Anyway, I am a bit confused by the ratio / weights of the liquids in this recipe as my bananas and the buttermilk weighed considerably more than the flours?

Buttermilk is much thicker than almond milk, so less liquid would be necessary in the recipe.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

For baking: For recipes that call for vanilla extract use half the amount of ground vanilla - it is much stronger than extract - and add a tiny bit of liquid to make up for the loss of extract.

Use plum tomatoes (you'll need a few more than the recipe calls for because they are smaller) if you want your salsa to contain as little liquid as possible.

I noticed in the recipe for soaking brown rice that you say to cook the rice in the remaining soaking liquid rather than pouring it off and using fresh water, as is instructed in the article you referenced.

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

It was similar to continuous brew in that I rarely handled the SCOBY or starter, and just left what was in there for the new batch (which for me is a lot more than the 10 % starter liquid a lot of recipes call for)..

There are a lot of homemade liquid dish soap recipes you can find online, but I've found this one to work better than all the others.

Notes I've made the same recipe using blueberries and raspberries as well — and to fruits that are less juicy than strawberries I suggest adding a tablespoon or two of water with the mashed berries before you start so the chia seeds can absorb more liquid, and become even more gel - like.

Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.

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.

You may need to add a little extra liquid and cook for slightly less time than your recipe recommends to prevent the mixture from drying out.

As I explained in my first recipe, rather than make a liquid soap using both olive oil and coconut oil together in the same soap, as I would with a bar soap, I decided to make a pure liquid castile soap with only olive oil and a separate liquid coconut oil soap instead.

It's little more than a standard overnight oats recipe, following the usual formula of one part oats to two parts liquid (unsweetened almond milk, in this case), one part fruit (mashed banana), and a little something for flavour stirred through (a touch of vanilla extract and a pinch of salt).

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

Buttermilk is much thicker than almond milk, so less liquid would be necessary in the recipe.

I have one question, when you use the almond butter in your recipe, do you eliminate th oil that comes to the top of the jar, because I included it & I'm concerned it might have added more liquid than required which may elongate the cooking time,, any advice on that one?

Coconut is extremely dense and requires far more eggs and liquid than almond so the recipe won't just work with a direct substitution.

Actually your recipe sounds even better than a simple ketchup recipe, I'm sure that liquid smoke takes it tto the next level....