Not exact matches
I
suggest using a little
less brown rice milk in the recipe and
cooking them for slightly longer.
There are variables that can affect recipes such as the differing water content of people's fruit or different ovens so I can only
suggest using
less almond milk and
cooking for slightly longer.
Perhaps if
cooked for
less time or with no flour as others
suggested it would be great, but I don't love recipes that I have to alter extensively.
Do you
suggest cooking them for a little
less time to keep them moist?
Next time I would
suggest cooking it for
less time then.
Smaller scoop sizes (as
suggested in Deb's recipe) might also bake a bit better — since this would allow the inside of the cookie to
cook with
less risk of burning the bottoms.
You
cook up the soup with
less of the
suggested water (so it's thicker).
Also, I would
suggest lowering the oven heat and / or
cooking for
less time.
If you want to use matcha for smoothies or lattes, then I would
suggest spending a bit
less and getting
cooking / culinary grade matcha instead of using ceremonial grade.
Note: You can use leftover grains here, but if
cooking the barley or farro specifically for this recipe,
cook less than the
suggested time, to achieve a very chewy, al dente texture.
I was lazy and just warmed leftovers on a skillet:) however if you plan to re-bake it later on the oven, I would
suggest cooking it for a bit
less time (the first time) just so it does nt dry out.
Cook the pasta in boiling water for about 1 minute
less than the package
suggests.
Do you
suggest cooking them for a little
less time to keep them moist?