Add egg;
process until moist.
Add in the almond flour, honey, and salt, and
process until a moist dough forms.
Add cream and
process until moist clumps form.
Not exact matches
Process until completely mixed and add more coconut oil if it is not
moist enough.
Bake the cakes, rotating the pans halfway through the
process,
until they are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers come out with a few
moist crumbs attached.
Add the vegan margarine and
process until the mixture resembles
moist sand.
Keep cooking the Mawa
until there is no visible liquid left in the pan but the Mava is still
moist (this whole
process took about 2 1/2 hours for me).
Drizzle the water evenly over the crumbs and
process just
until the dough is
moist but still extremely crumbly, about 5 seconds.
Scatter the butter pieces over the top, sprinkle over the vanilla extract, and
process until the mixture forms large,
moist clumps.
Add the pecans to the food processor and continue to
process until the nuts begin turn
moist from their oils.
Transfer half of the mixture to a food processor fitted with the metal blade and
process until smooth, adding the reserved cooking liquid from the beans as needed to keep the mixture
moist enough to stick together.
Add butter and
process in long pulses
until streusel is the consistency of
moist crumbs.
Add almonds to a food processor and
process until it resembles
moist sand.