Sentences with phrase «reach flour consistency»

Place the oats into a blender and blend until they reach a flour consistency.

Oat flour is simply whole grain, rolled oats ground in a food processor until they reach flour consistency.

Combined nuts in processor until reaching a flour consistency.

Process almonds in food processor or blender until reaches a flour consistency.

Not exact matches

1) Sift the flour into a mixing bowl 2) Add the salt to the flour, mixing together 3) Add the olive oil, mixing as you add to ensure the flour envelopes the oil 4) Add warm water bit by bit until dough reaches the right consistency 5) One the dough ready, roll it into a ball, and knead well on a cool, flat surface 6) Flatten the dough with a wooden rolling pin 7) Cut into 10 cm pieces and roll them long enough and evenly 8) Place the pin - shaped dough on a well - greased baking tray 9) Bake in oven at 175 deg cel (medium heat for gas ovens) for 20 -30 minutes or until the sticks are ready (test by breaking off a small piece to check that the inside is well cooked) 10) Allow to cool for 5 minutes before serving

If it appears too thin, add additional flour until desired consistency is reached.

In a coffee / spice grinder or food processor, add buckwheat and millet grains and grind until they reach a smooth flour consistency.

However my second attempt this week I kept adding more 1/4 cups of flour until I reached the right consistency.

Blend or process the oats in short bursts until the flour reaches the consistency you want.

If the puree is too runny to make conhesive patties, mix in a little flour in until the puree reaches workable consistency.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

Add additional broth or flour if needed to reach an appropriate consistency for rolling out (not too crumbly, not too soft / wet).

* You can grind your own almond flour by placing whole almonds in a blender / food processor and blending until a meal consistency is reached.

If it's too thin, mix together 1 part garbanzo flour with 3 parts almond milk (no clumps) in small amounts, pour into soup, heat and stir until desired consistency is reached.

Mix in the flour and bring together into a ball shape (if the potato mixture is too soft and sticky, add a little more flour a tablespoon at a time until you reach a doughy consistency).

If it is so sticky that it is hard to get it off your fingers, add more flour 1/4 cup at a time, until you reach the right consistency.

In the Magic Bullet, blend oats until fine flour consistency is reached.

Set aside a few pistachios to chop up, place the rest in a blender and blend until it reaches a flour - like consistency.

Knead in remaining 1/4 cup (32 grams) flour as needed until dough reaches desired consistency.

I tried adding flour and bread crumbs but it didn't seem to reach the same consistency as yours.

Add equal amounts of both flours, up to 1 cup each, until the proper consistency is reached — the dough should be pliable but not sticky.

i find my pulp is often rather wet, so I would add some oat or nut flour of some sort until you reach a pliable dough consistency — otherwise you might end up with something more like this mousse cake.

Adjust liquid / flour until pancake consistency is reached.

Feel free to use white or AP flour, but you may need a bit more to reach the right consistency, as whole wheat will soak up more moisture.

Knead by hand until very smooth and elastic, adding more flour as needed to reach the right consistency.

Pulse until the oats reach a flour - like consistency, but there can still be some bigger pieces.

Slowly mix in the flour and stir until the mixture reaches a doughy consistency.

Combine ingredients in a bowl and mix adding enough dry milk or milk plus flour to reach of the consistency of bread dough.

Then, I read an article that simply said to increase the amount of flour to reach a consistency that was thicker, and I've never looked back.

If mixture feels too wet, add extra almond flour 1 tablespoon at a time until desired consistency has been reached.

at a time of coconut flour until it reaches a muffin batter consistency.