Pour the blueberry compote over the oat mixture, then dollop over the remaining mixture in
small clumps until it is gone.
Not exact matches
Add the tapioca to the sauce whisking enthusiastically to combine (don't worry about
small clumps) then stir in the yogurt just
until combined (the mixture will be very thick but fear not) pour the entire contents back into the slow cooker and use a wooden spoon to break up and fully integrate - you will end up with a nice saucy consistency.
Add in the frozen palm shortening and process
until the shortening is in
small clumps.
Cut in butter with a fork
until only
small pea - sized
clumps remain.
Add 6 tablespoons melted unsalted butter and paddle on low speed
until the mixture starts together in
small clusters and
clumps — at this point, it should look a little bit like wet sand.
Then mix in at lowest speed
until it just comes together (it will have
small and medium
clumps).
In a
small bowl, cut the butter into the flour, sugar, cinnamon, vanilla bean and salt
until the mixture resembles coarse meal with a few larger
clumps.
Using a fork or pastry blender cut the butter into the mixture
until it forms
small clumps.
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.
Mash the butter with the back of the fork
until the butter is evenly distributed in the flour and only pea - sized
clumps or
smaller remain.
Simmer, stirring occasionally and breaking chicken into
smaller clumps,
until the chicken is cooked through, about 10 minutes.
In a
small bowl, mix the Cornstarch and 3 tbsp of Water or Vegetable Broth together
until no
clumps remain.
Bake
until a pick inserted in the center comes out looking wet with
small gooey
clumps, 40 to 45 minutes.
Place the pan back on the heat and continue to stir
until the nuts and millet begin to stick into
small clumps.
In a
small pot, heat your oil
until warm, over low heat, then add in the flour and whisk
until there are no
clumps remaining.
Add egg and cook, breaking up with chopsticks or a rubber spatula, just
until it is in
small clumps and mostly set, about 1 minute.
Add honey mixture and cook, stirring,
until seeds stick together in
small clumps, about 3 minutes.
In a separate
small bowl, stir matcha powder with the honey or maple syrup
until the matcha doesn't have any
clumps in it.
Using your fingers, work thyme into granulated sugar in a
small bowl
until mixture starts to look moist and
clump together.
Using your fingers, work mixture
until it comes together in
small clumps.
Pulse
until the crust mixture sticks together in
small crumbly
clumps.
Vigorously mix the clay in to a
small amount of water
until the
clumps are mostly dissolved.
Slowly add water in
small amounts,
until the mixture
clumps but isn't runny.
In a
small bowl, mix peanut butter, flour, brown sugar, peanuts, and oil together with a spoon or your fingers
until clumps form.