Sentences with phrase «more crumbly»

I tried with flax eggs, it is more crumbly.

It is a bit more crumbly than yours but oh SO delicious.

I tried this out with a vegan version using a flax egg and that came out slightly more crumbly, but nevertheless, delicious!

That being said, however, I can use the more crumbly pieces to put in yogurt or to throw in my oatmeal.

I suspect using all of just one sub listed above would work, though if you use all brown rice flour, the pancakes might be slightly more crumbly.

Flaxseed has a bit of a stretchy, sticky consistency when it mixes with liquid so I think with almond flour it might end up a bit more crumbly.

It makes the cookies more crumbly and chewy.

It was a little less pliable, a little more crumbly when you are trying to put them together, but in the end the cornmeal tasted great with the tex mex filling.

I love spelt flour, I find that some recipes come out a little more crumbly when I use it but it doesn't necessarily fall apart, if that makes sense.

If using an eating apple be aware sometimes they can be a bit more crumbly and delicate, so handle with care.

Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese.

I wouldn't suggest much more coconut flour as that will actually make them more crumbly and likely to fall apart.

Flaxseed has a bit of a stretchy, sticky consistency when it mixes with liquid so I think with almond flour it might end up a bit more crumbly.

I know that psyllium husk provides binding and absorbs moisture so I'm wondering if a little coconut flour would at least absorb the moisture and result in a more crumbly bread?

If you keep baking it longer after this, it will get even crunchier, but also more crumbly.

Baking will make it a bit more crumbly, like traditional feta cheese.

The longer you leave it in the fridge, the more crumbly it will be.

I feel like they would be less dry and more crumbly than regular biscotti, which is just what I want.

You can but the texture will be much more crumbly.

Cut these bars into any size (the smaller you cut them, the more crumbly they get) and enjoy for breakfast or an afternoon snack with tea.

It might be a bit more crumbly, still tasty though.

If anything, they'll be a bit more crumbly, but no less delicious.

It's very likely that they could be a little more crumbly with a chunky peanut butter too, as there will be less binding due to the extra nuts... although, I bet the texture and flavor would be very yummy

But in my mind it works, the sticky / bindy - ness of oats + the more crumbly textured coconut flour.

Tofu gets more crumbly when you freeze it, so I think if you cooked them first I feel like they might fall apart.

I didn't notice that the butter was supposed to be divided, so my dough was extra buttery, but I can't say that was a bad thing (my cookies were probably a tad more crumbly than the recipe intends).

Next time I will cut in the softened butter instead of melting it for a more crumbly topping.

One thing we've noticed with a lot of gluten free recipes is that breads, cakes, etc., tend to be far more crumbly than their gluten - laden counterparts.

Do note that the cakes are more crumbly without the eggs.

I substituted honey for maple syrup and tripled the recipe and it made for a softer finish (more crumbly), but still delicious!

Joy the Baker (vegan): Without egg as a binder, this loaf was super significantly more crumbly than the others out of the oven with a slightly sunken top.

The ricotta was a little more crumbly than regular dairy filled ricotta, but it still had a mild, sweet taste and went well with pasta!

Psyllium husk will give you a firm loaf, whilst chia seeds will give you a more crumbly loaf.

Its harder in texture, will be more crumbly I would think.

The result, when tested, was a drier, more crumbly cookie.

You can try subbing 2 tbsp flax instead of the tapioca starch but that will affect the texture and it may make it a bit more crumbly.

Would this be a good sandwich bread or us it more crumbly?

This can be served just like a regular pancake, but it's more crumbly than «doughy».

Mine was more crumbly.

The one you are using looks like it has a very thin rind and a more crumbly (less glossy) interior texture.

They're more crumbly than regular cookies, but they're ready in just 10 minutes / / Photo Credit — Gim me Some Oven

Semi-soft and hard cheeses will be more crumbly while softer cheeses will separate slightly.

But I think I may have done something wrong, they turned a little more crumbly and more dry than they should: (any suggestions on making them like yours?

But if you enjoy more crumbly granola, stir away!

The end result may be texturally different (more crumbly and less creamy) but that isn't necessarily a bad thing.

The 325 ° version is definitely more spreadable, so if you are specifically wanting a more crumbly, but still creamy, texture, go for the 350 ° temperature for the full 40 minutes.

Beyond a certain age, they become more problematic to slice, as the body of the cheese becomes more crumbly.

I tried with flax eggs, it is more crumbly.

This recipe doesn't use eggs, so it will likely be more crumbly with gluten - free flour, but you can certainly try it.

Just know that if you use a granulated sweetener it will be a much more crisp cookie, and more crumbly too, and while my picky palate found the gelatin granules slightly detectable, I still enjoyed the crisper cookie version when made with a granulated sweetener.