Sentences with phrase «milk than the recipe»

Hey Ella, I made the Cashew Vanilla Yoghurt, except I had to use way more Brown Rice milk than the recipe called for.

My batter seemed a bit thick, so I added ~ 1 / 4c more milk than the recipe stated.

(Just a note for others making this: I usually add in a bit more non-dairy milk than the recipe calls for)

If needed, or if you would like a thinner smoothie, add a touch more almond milk than the recipe calls for.

Towards the end, I did add more coconut milk than the recipe called for to make more sauce, since adding the chicken made it more thick.

I substituted 1 cup AP flour with 1/2 cup whole wheat flour and 1/2 cup flaxseed meal, added slightly more milk than the recipe called for, and baked maybe 3 min more.

I used coconut oil instead of safflower oil, and more onions and coconut milk than the recipe calls for (I really like onions and they are so good for you).

This round I added a tad more milk than the recipe calls for, they were a little thinner than my first batch but just as delicious.

Not exact matches

Also, I have noticed you use almond milk much more than coconut milk in your recipes.

Powdered buttermilk is a little different than powdered milk, but I have made this recipe without and it works just fine.

I usually use coconut milk beverage in recipe testing for two reasons: it's a little richer than most other milk alternatives and it's naturally free of top allergens, making my dish «friendly» for more viewers.

This almond milk is sweetened, so it's higher in calories than unsweetened almond milk, but it's a great alternative to dairy milk and adds a little extra sweetness to recipes.

Anyway, I might try your recipe for my next batch since the powdered goat's milk is much easier to get than the raw goat's milk (about 30 minutes away and they sell out very quickly so sometimes you get all the way over there and they have none!).

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.

And it got me thinking... those «special recipes» handed down through generations and full of white flour, sugar, (and probably butter, milk, and eggs if its a traditional recipe) are still wonderful, but maybe are best reserved for more special occasions than just after dinner on a Thursday night.

Thai Kitchen Coconut Cream is thicker and richer than traditional coconut milk, and is a great alternative for recipes calling for cream or milk.

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.

Rice and flax milks are indeed thinner / less creamy than almond and soy milks, but they would work just fine in this recipe, as would hemp, oat, hazelnut, or coconut (the stuff designed for drinking, not the canned kind, which has way more fat, and thickens or partially hardens in the fridge) milks.

Finally, a recipe with sense enough to recommend using fresh milk rather than the unsavoury stuff you get in cans.

This recipe sounds fantastic and MUCH better than the boiling - condensed - milk idea you see everywhere else.

The ratio of water to dry milk in this recipe is lower than in skim milk.

This past week I too posted a recipe on how to make your own coconut milk, only I show you how to do it with dried coconut rather than fresh.

And once you've transitioned to a vegan / dairy - free diet, you'd start striking off recipes that require condensed milk — somehow it seems easier to just do away with it rather than figuring out the alternative.

Less than happy - making is the fact that we can't seem to get Califia products in Canada (yet)-- so I'll be working on a modification of this idea with a combination of rich nut milk and (you guessed it) my own cold - brewed decaf... Thanks SO much for the inspiring recipe idea!

My toffee also didn't turn out, but that is likely due to the substitutions I made (50 % milk, 50 % cream, 1 TBsp butter instead of 4) rather than the recipe.

Creme fraiche is heavier than sour cream and half & half is heavier than milk, so my guess is you might have added to much fat and richness to the recipe causing the thick, fudgy texture rather than the moist, cakey texture you were looking for.

Since more than 90 percent of the U.S. population falls short of the recommended three daily servings of milk, Sunday Supper and Florida Milk joined forces to share our favorite recipes using milk from breakfast to dessert to help ensure you are incorporating milk into your daily dmilk, Sunday Supper and Florida Milk joined forces to share our favorite recipes using milk from breakfast to dessert to help ensure you are incorporating milk into your daily dMilk joined forces to share our favorite recipes using milk from breakfast to dessert to help ensure you are incorporating milk into your daily dmilk from breakfast to dessert to help ensure you are incorporating milk into your daily dmilk into your daily diet.

More likely than not, though, you will find that most ice cream recipes have a blend of heavy whipping cream and whole milk, so that's what I went with.

This was an easy recipe to make, and it may be a little more foolproof than a standard pie recipe thanks to the inclusion of sweetened condensed milk (which is already thickened to begin with).

So, this recipe for cashew milk is a bit different than some others I've tried because it involves boiling the milk quickly to extract the natural thickening property of cashews.

I will be trying this recipe without maple syrup as I think they can easily be made without — 30 ml contains about 15g of sugar which is equal to about 1.3 g of sugar per muffin, the dates contribute 7g of sugar, the bananas provide just under 1.8 g sugar per muffin, the coconut milk provides less than a gram.

I would never be able to tell they are vegan if I didn't know -LRB-; i used chocolate almond milk instead of regular almond milk because that's all i had, but other than that I followed the recipe exactly

It's fine if you can't find the So Delicious brand, just make sure to get «culinary» coconut milk for this recipe as it has a different consistency than regular coconut milk.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

This recipe uses sweetened condensed milk and is a bit faster than the other recipe of chocolate fudge I've made.

I added maybe 2 - 3T more milk than called for in the recipe.

Rather than using her mashed potato recipe, I will just make a lighter version eliminating the butter and subbing in a little chicken broth and skim milk.

Although I have already shared my nut milk recipe in my free Guide to Creating a Natural Kitchen, today I also wanted to share a video on how to make it, because actually seeing how easy it is to make speaks louder than a thousand words.

I followed the recipe exactly except for substituting almond milk for soy and adding more caraway seeds than called for because I love them.

Coconut Milk is easier to make than some of my other homemade dairy - free milk reciMilk is easier to make than some of my other homemade dairy - free milk recimilk recipes.

Easy Thai Chicken Curry is a healthy dinner recipe without coconut milk or fish sauce made in less than 30 minutes.

Our classic oatmeal cookie recipe gets a flavor twist with coconut, white chocolate chips (which have a more delicate flavor than milk or dark chocolate) and tart dried cranberries.

And with 77 % less calories than even lite canned coconut milk, using the Silk Almond / Coconut Blend is a healthy swap in any recipe.

I noticed that the ratios are different in your video than in the recipe (1 cup vs 1 1/4 cup milk, 1/3 vs 1/4 cup pumpkin).

I use a little less flour than the original recipe calls for; for the benefit of the vegans in my family I use a chia - seed - water combo to replace the egg, and almond or cashew milk in place of the egg wash.

This recipe is for the milk and meat of mature, brown hairy coconuts, or for canned coconut milk — both of which are more available to most Americans than young coconuts.

It also works perfectly in this recipe because it helps create a bit sweeter, frostier drink than a normal smoothie made with non-dairy milk or water.

1 c all - purpose flour 1 c whole wheat flour 3/4 t baking powder 1 t baking soda 1 t kosher salt 1/2 t ground cinnamon 3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for) 1/2 c yogurt 1/2 c milk 4 T vegetable oil 1 large egg 3/4 t vanilla extract 1/2 t almond extract 1 1/2 c diced peaches (leave skin on)

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

These are the best gluten free oats Ive tasted, they actually don't taste any different than good old Quaker brand, except I used them in a muesli recipe where I had to soak them overnight and they were slightly mushy but I swapped to Silk Almond milk instead and fixed the problem and it was delicious.