Sentences with phrase «of the oat mixture into»

Press 2 / 3rds of the oat mixture into your lined baking tray, using the back of a spoon to spread the mixture around (a wet spoon will stop it from sticking).

Press a bit over half of the oat mixture into the bottom of the baking dish.

Using two jars, glasses or mugs, place about a quarter of the oat mixture into each.

Drop dollops of each oat mixture into serving bowl.

Pour half of the oat mixture into your baking tray, pressing down with a spoon to create an even layer (a slightly wet spoon will help when doing this).

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly — don't pack it too firmly.

Not exact matches

There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat mixture before you press it into the pan.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

A touch of butter mixed into the whole - wheat flour and oat mixture helps give it that classic velvety but crumbly texture.

Once the bubbles have covered the surface of the mixture remove from heat and pour into the oat mixture.

I did make a mistake and poured milk into oat mixture instead of egg mixture by mistake so it all got mixed together in bowl before it went into the pan - still yummy.

Press half the mixture into the lined tin, spread evenly with the date paste then top with the rest of the oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwards).

Place 3 cups oat mixture into the bottom of a 13 x 9 - inch baking pan coated with cooking spray; press into bottom of pan.

Press half the oat mixture into the bottom of the prepared pan, then bake in the middle rack for 15 minutes.

In a medium mixing bowl combine the oat flour, oats, coconut sugar, baking powder, salt, cinnamon and coconut oil until you have a sandy mixture.Spoon half of the crust mixture into the bottoms of the muffin tins equally.

Press remaining oat mixture into the bottom of an 11 x 7 - inch baking dish coated with cooking spray.

Using a spatula, press the oat mixture firmly into the base of the dish.

Once the oat / quinoa mixture and date paste are ready, just press half the crumb mixture into the bottom of a greased pan, layer with the date paste and then press the remaining crumb mixture on top.

Sprinkle the remaining oat mixture over the top of the caramel and press lightly into the warm caramel.

Press half of the oat mixture firmly into the bottom of the prepared pan.

Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas.

Add the fig mixture into the bowl with flour, also add a 1/4 cup of oat milk and a pinch of sea salt and mix everything together until well mixed

Stir oat mixture into bowl of remaining ingredients until combined.

Press (with damp hands) the oat / honey mixture evenly into the bottom of the pan.

Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan.

Using a piece of parchment paper (to prevent mixture from sticking to hands), press oat mixture into bottom and up sides of each muffin cup.

Spoon 2/3 cup oat mixture into each of 8 bowls; top each with 2 tablespoons milk, 2 teaspoons syrup, 3 tablespoons apple, and 1 tablespoon nuts.