Sentences with phrase «more liquid in the recipe»

I don't personally have high - altitude baking experience, but my guess is you need more liquid in the recipe.

Not exact matches

I tried the recipe yesterday and it was okay but the liquid soaked in immediately so wasn't sure whether to add more?

Therefore, the more coconut flour you use in a recipe, the more liquid and eggs (for leavening and binding) you'll need.

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).

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.

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Check the quantity of water in the recipe, add extra water if you want it to be more liquid.

You need to add more or less sweetener depending on how sweet it is compared to regular sugar, and also to reduce the liquid in the recipe to adjust for the added moisture.

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.

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.

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

I found that the recipe didn't have enough liquid in it and ended up adding more coconut milk, which is what I used for the non-dairy milk.

I haven't used yogurt in this recipe as there is enough liquid ingredients already without adding more.

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.

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.

If nothing works, you could also simply try to use a bit more seeds or less liquid in the recipe.

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.

I just made this, and think it would benefit from slightly more liquid (there's milk in the original recipe), and time for the bread to soak.

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

If your blender or food processor is older, then you will probably just need to add a little more liquid to your baby food then stated in the recipes to get them completely smooth.

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?

However, for this recipe I wanted a more «dry» cookie, so when dunked in coffee it absorbs, therefore I used no extra liquid.

Just read about that problem that others who live in a humid hot area has encountered and I noticed it is an important important factor to take in count as you might need to reduce the liquid the recipe requires or add more flour.

For those who are interested in substituting stevia for the agave, I just made this recipe and used four dropper - fuls of vanilla stevia in place of the agave (and added a tablespoon of honey to add a bit more liquid) and baked them.

Your recipe calls for more flour, less liquid, and baking soda — that's a bit different from many brownie recipes I've made in the past.

I might recommend adding one additional TBS of coconut oil and a DROP more of almond milk to make up for the missing liquid in the recipe.

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.

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)..

I halved the recipe and the liquid wasn't nearly as red / purple as yours looked in the picture after I simmered the blueberries for 30 min, it was more of a light brown color.

If you try coconut flour, only use 1/4 to 1/3 of what is called for in the recipe, since it absorbs much more liquid.

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.

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

In general, you'll want to use coconut milk in recipes when you want creaminess with a little liquid, while saving coconut cream for when you're crafting something more soliIn general, you'll want to use coconut milk in recipes when you want creaminess with a little liquid, while saving coconut cream for when you're crafting something more soliin recipes when you want creaminess with a little liquid, while saving coconut cream for when you're crafting something more solid.

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?

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