Sentences with phrase «syrup mixture using»

Slowly stir in the warm syrup mixture using a silicone spatula to evenly coat the cereal.

Not exact matches

If you use too much maple syrup this can affect the consistency of the mixture.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

If you've ever made traditional fudge, you know how finicky it can be — cooking the syrup - y mixture until it reaches a gentle boil, using a candy thermometer for the proper caramelization, stirring vigorously until the fudge mixture starts to lose its sheen... none of this is required with this raw fudge.

I used a flavoured sugar syrup that is a mixture of inverted sugar syrup and glucose syrup.

Pour this over the buckwheat mixture and using a silicone spatula (to avoid things sticking too much), stir to coat and evenly distribute the syrup.

It's a sea vegetable that you can use to thicken puddings, custards, or in this case to give the peanut butter and maple syrup mixture some binding power.

The recipe then says to add «the sugar, if using,» to the oat mixture, but the next instruction is to whisk «the maple syrup, if using,» into the egg mixture.

Use a candy thermometer to bring the mixture of sugar, butter, and corn syrup up to 300 degrees F, then pour it over warmed, salted peanuts.

Hey there I finally made this using homemade almond meal and raw honey instead of maple syrup mainly because I didn't have any MS. I also didn't have a pan so ended up spooning the mixture in a muffin tray (makes 6) and they were YUMMOLICIOUS!

Instead of making your traditional Rice Krispies treat with marshmallows, you use corn syrup, water and sugar to make a sticky mixture to bind the Rice Krispies cereal together.

Instead of the marshmallows, we use creamy nut butter, maple syrup and coconut oil for that sticky mixture.

Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt & pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices, until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.

To the food processor, add the maple syrup, coconut oil, coconut water (from the separated can of coconut milk to be used for the coconut cream) and salt, and pulse until the mixture is well - combined and sticking together.

The recipe called for maple syrup, but as I didn't have any of that, I used a mixture of honey and my homemade dandelion honey instead.

I used about 1 tsp Ceylon cinnamon, 1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon.

When all the syrup is added, bring the mixture up to full speed and whip until mixture is fluffy and stiff about 8 - 10 minutes — if you are using a Kitchen Aid mixer that will take about 5 minutes.

If you don't use corn syrup, the mixture will be rock hard.

If you'd prefer an unrefined sweetener, you can use 6 - 8 medjool dates in place of the maple syrup, but you'll need to transfer the mixture to a high speed blender to get everything nice and smooth.

I used the additional flaxseed in the mixture and added a bit of maple syrup.

Use pure maple syrup to form the gooey brown sugar and pecan mixture needed to make these heavenly bars.

Poke small holes evenly over the entire surface of the cake using a fork or a wooden skewer; pour milk mixture slowly and evenly over cake so the syrup penetrates the cake.

Add beaten eggs, water, and maple syrup (or if using Active Dry yeast, add frothy yeast mixture) to flour mixture.

The trick is to use a candy thermometer, monitor very carefully and remove from heat when the sugar - corn syrup mixture reaches 350.

I used raw cashew butter instead of PB, and a mixture of coconut nectar, stevia, and maple extract in place of the maple syrup.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

When you have used up most of the flour mixture, add the butter, curd, carrots, and syrup.

If you do use maple syrup, I would suggest letting the mixture set for 30 minutes before scooping out your mounds to let the moisture soak into the oats.

The second time I made these using only date paste in place of the maple syrup and I did add one egg to the mixture.

I like using a 50:50 mixture with maple syrup as a sweetener in many of my recipes.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

* For this recipe I re-hydrate 1 cup of Dried Coconut Supreme ™ using a mixture of 1/4 cup water and 1/4 cup pure maple syrup.

** I used unsweetened vanilla almond milk to keep this dish very low sugar, but if you want it to be slightly sweet, use regular vanilla almond milk or add a few tablespoons of maple syrup to the egg / milk mixture.

Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don't have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl).

For the Chocolate Glaze that I used on the Chocolate Pistachio Cake, place chocolate chips, butter and light corn syrup in the top of a double boiler over hot but not boiling water.Stir the chocolate chips, butter and light corn syrup until all is melted and the mixture is smooth.

To make the flaky base layer: • combine cashew butter with coconut flour and salt, mix well • add in maple syrup and use your hands to incorporate it into the mixture • the dough should stick together well but it should not be sticky • note: coconut flour quickly dries out the dough so make sure to work fast (see step 3 below); add in a drop or two of water if the dough starts crumbling easily