Sentences with phrase «more almond milk until»

If the frosting is a little too heavy for spreading over the cake, add a bit more almond milk until the right consistency.

Not exact matches

Reheat as much porridge as you need every morning by heating it up in a small saucepan with more almond milk or water, stirring, until warm and creamy.

If the pudding is still too thick, add more unsweetened almond milk or water until desired consistency is reached.

If too thick add more almond milk, until you reach desired consistency.

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 completely

Process until it binds together like a dough, you may need more almond milk depending on what / how much protein powder you use, so just eye it.

Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).

It was so gross... I kept pouring in more almond milk and lime juice and other random things until it became this huge speckled monster dough.

Then just add some more liquid (almond milk or water) until the batter is the right consistency.

Add almond milk, and cook for a few more minutes until the texture is even.

Try adding 1/4 cup more applesauce and maybe 1/4 -1 / 2 cup almond milk, until you get the consistency you want.

To make a simple chocolate glaze, mix about 1/4 cup almond milk with around a tablespoon of unsweetened cocoa (add more / less milk or cocoa until you get a liquid, glaze - like consistency).

Blend until smooth, adding a little more almond milk if it's too thick.

Pour liquid mixture onto dry mixture using almond milk to add to mixture only until it forms a large ball (you may need less or more almond milk depending on the ingredients you use!)

4 cups water 1 teaspoon salt (may need more, but add gradually) 1 - cup medium coarse cornmeal or polenta 2 - 3 tablespoons nutritional yeast flakes (optional) 1 + cup coconut, soy, rice, oat, or almond milk 2 cloves garlic, minced 1 small red onion, chopped 1/2 cup sundried tomatoes soaked until soft, drained, and chopped 1 tablespoon fresh basil, minced 1 tablespoon fresh parsley, minced

If you noticed it is crumble like just add a bit more almond milk and combine ingredients until you obtain a dough consistency.

Just reheat it in a stove top over medium high heat with a bit more almond milk to thin it out again until hot.

Add more almond milk if necessary until you get a creamy consistency.

Add remainder of ingredients and blend until well combined, pausing to stir and add more almond milk if the blender gets stuck!

If it's still dry and crumbly, add the additional tablespoon of almond milk until a dough - like mixture forms (or more, if necessary).

In a food processor or high speed blender, blend all the ingredients until smooth and creamy, adding more almond milk as needed.

Blend until completely pulverized, adding more and more almond milk as needed.

Add almond milk and beat once more until mixture is well incorporated.

Next, add the egg and gradually whisk in both milks until the batter is smooth, it should be quite thick but add a little more almond milk as needed.

Blended until super smooth — feel free to add more / less almond milk depending on how thick or pourable you want your glaze to be.

I'm not a doctor, but until someone who knows more than me responds to you, consider milk alternatives like almond, rice, and hemp milks.

Blend until smooth adding more almond milk if needed.

If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter.

Until we know more, another plant - based milk (such as almond) is a reasonable choice.

Reheat in an oven - safe dish at 350 degree F (176 C) until warmed through (or in the microwave), adding more almond milk if dip dries out.

Add vanilla extract, dates (optional), and a bit more almond milk and blend once more until thick and creamy and well blended.