Sentences with phrase «more tablespoon batter»

Not exact matches

Not to mention, and this is something more and more people will declare and food writers get het up about: there is simply no more cake in fruitcake... it is simply fruit with a tablespoon of spiced up batter holding it together.

If the batter is still too thick (not pourable), add water or more coconut milk beverage, 1 tablespoon at a time until it reaches a nice pourable consistency.

If batter is too thin, add a tablespoon or two more of oats and blend again.

I would try blending them with about 1 - 2 more tablespoons of oats, and pushing the blueberries in once you pour the batter on the pan!

Cook the rest of the batter, adding more tablespoon or oil to the pan, as needed.

If the batter is very thick, add another tablespoon or two more of buttermilk.

I made this for a dinner party on Saturday night and it was AMAZING!!!! for high altitude, add one more egg to batter and because there is never enough lemon for me, I used 3 - 4 tablespoons of lemon juice.

In an effort to salvage the cookies, I added more oats (probably 2 cups) and a couple tablespoons of PB2 until the batter became a good consistency.

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough.

I had melted the coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a tablespoon more, worried that the hard bits would stick to the side of the bowl and not make it into the batter.

* If the batter is too thick, add an additional tablespoon of water ** Donut pans are different than muffin pans in that you can fill donut pans a little more.

I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter.

If you like your brownies a little more cakey then add an extra 2 tablespoons of coconut flour to the batter and bake for an extra 5 — 10 minutes.

Next time, chill the batter for 30 - 60 minutes before you press it into the pan, and then if it still looks very wet, you can add more coconut flour (perhaps a couple tablespoons, at least to start) until you like the consistency.

If you want a more stable batter but want to keep these gluten - free and grain - free you can stir 2 - 3 tablespoons of arrowroot or tapioca starch into the mix.

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

If you find your first waffle is slightly too thin for your liking, add 1 tablespoon more sorghum to your batter until you reach your desired consistency.

Take the tin out of the oven and spread a couple more tablespoons of batter onto the first layer, repeat this process until all the batter is used up.

Place about 2 tablespoons of pumpkin batter into liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter.

ingredients CREPES BATTER: 1 1/2 cups all - purpose flour 4 large eggs (lightly beaten) 1/2 teaspoon Kosher salt 2 cups whole milk RICOTTA FILLING: olive oil (for brushing) 2 cups ricotta 2 tablespoons chives (finely sliced, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)

If the dough is still wet and batter - like, then add more coconut flour, a tablespoon at a time.

Add 1 teaspoon of Nutella and cover with approximately 2 more tablespoons of batter until the muffin tins are 3/4 full.

(If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)

If batter looks runny add more coconut flour 1/2 tablespoon at a time

When you first make the dough *, before adding more flour by the tablespoon, it's very soft and batter - like.

Bread dough 3 cups (420 g) all purpose gluten free flour (I used Better Batter), plus more by the tablespoon if necessary (and extra for dusting)

I found the batter to be a bit too dry, so added a couple tablespoons more butter (I used heavy cream instead of coconut milk, so that may be the difference) and another 1/4 cup liquid.

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

This batter is fairly thick but if it becomes too thick just add a couple more tablespoons of milk to thin.

If the dough is still wet and batter - like, then add more coconut flour, a tablespoon at a time.

* if pancake batter becomes too thick (different coconut flours are more absorbent) just add in more almond milk by the tablespoon.

I would add some more oat flour (about a tablespoon at a time to your batter to help to thicken it up.