Sentences with phrase «tablespoons of almond milk»

Add 2 - 3 tablespoons of almond milk if the batter seems thick.

Due to absorption rates (this may all be in my head — I'm not a baker), I've added about three more tablespoons of almond milk so that the hemp doesn't suck it all up, leaving less for the chia and quinoa to fight over.

Add 1 1/3 frozen bananas, 1/2 scoop Vega Vanilla Protein Powder, and 2 Tablespoons of almond milk to a high powered blender or food processor.

Add 1 1/3 frozen bananas, 3 tablespoons of almond milk, cacao nibs, and dates to a high powered blender or food processor.

Add 1 1/3 frozen bananas, strawberries, cherries, 1/2 tablespoon Vega Vanilla Protein Powder, and 2 tablespoons of almond milk to a high powered blender or food processor.

(I added about 5 tablespoons of almond milk)

Continue to pulse and stream in canola oil, then pulse in 3 tablespoons of almond milk.

Add all the other ingredients: peanut butter, cacao powder, coconut oil, 4 tablespoons of almond milk and lemon juice (optional).

If the mixture is too thick add 1 - 2 tablespoons of almond milk or any other alternative.

Add three tablespoons of the almond milk and pulse until the mixture starts to ball up.

Or just leave it out and add three additional tablespoons of almond milk.

Add up to 3 tablespoons of almond milk if the filling is too thick.

If the mixture is too thick, add 1 or 2 tablespoons of almond milk and process again.

I found that using 6 tablespoons of almond milk made them less dense but still fluffy and amazing.

If the mixture is too thick, you can add 6 - 7 tablespoons of almond milk and process again.

If the filling is too thick, add 1 - 2 tablespoons of almond milk or any other alternative.

In another bowl mix wet ingredients (except coconut oil): flax eggs, applesauce, apple cider vinegar, and 20 tablespoons of almond milk.

If the mixture is too thick, you can add 2 - 3 tablespoons of almond milk.

Add melted chocolate and coconut butter mixture, chickpeas, almonds, cacao powder, cacao nibs and 6 tablespoons of almond milk in a high - speed blender.

1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of Natvia Natural Sweetener 1 tablespoon of brown rice syrup 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

I did add an additional 4 tablespoons of almond milk and it was still super thick.

Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract

I wrapped it all up in the crêpe, and - keeping with my crazy Autumn obsession - topped it with a puree of acorn squash, miso, and a few tablespoons of almond milk.

Stir in 3 tablespoons of egg white and 5 tablespoons of almond milk.

Add nut butter, 2 tablespoons of almond milk and stevia to bowl.

If you would like it thinner, add a couple more tablespoons of almond milk and blend on medium - low.

Blend, adding 1 - 2 tablespoons of almond milk as needed to thicken it to a cream - like mixture.

Mix the remaining 3 tablespoons of almond milk with the ground chia seeds.

Warm 1/3 cup plus 1 tablespoon of almond milk to 110 F (43C).

If the mixture seems too dry and crumply, add another tablespoon of almond milk.

To your bowl add the desiccated coconut, almond butter, coconut sugar and 1 tablespoon of the almond milk.

If it doesn't do this, add in 1 more tablespoon of almond milk.

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

I added another tablespoon of almond milk but the consistency was the same: (I just put it in the oven, I hope they come out yummy!

If it feels too dry, add an additional tablespoon of almond milk and beat until combined.

I used the coconut oil and put a tablespoon of almond milk and a tbsp of coconut water as the dough seemed very dry.

If the dough is too dry to incorporate all the flour, add in one more tablespoon of almond milk.

If too dry then add another tablespoon of almond milk, but no more.

If using more coconut sugar, I would add an extra tablespoon of almond milk.

If it's still dry and crumbly, add the additional tablespoon of almond milk until a dough - like mixture forms (or more, if necessary).

Using your hands to press the dough into a ball inside of the bowl, if it is too dry to do so then add another tablespoon of almond milk and mix again.

Mixture should hold together when pressed between your finger tips; if it feels a little mix in one more additional tablespoon of almond milk at a time.

I have also made them before and added about a tablespoon of almond milk if they seemed a little crumbly, so you can also try that.

If the mixture is too thick, add another tablespoon of almond milk milk.

If the mixture is too thick to blend, add another tablespoon of almond milk.

«Mix one tablespoon of almond milk, one teaspoon of honey, and one teaspoon of turmeric,» she instructs.

Start with 1 tablespoon of almond milk and add another tablespoon only if the dough needs more moisture to pull it together.

Not exact matches

I've just used a tablespoon of the almond pulp to make ice cream; awesome flavour & took only an extra minute as I used the same blender, added a couple of drops of the almond milk I'd just made, a chopped frozen banana & some cinammon too!

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

I have read about blending it but I am making a small portion for one person (one tablespoon of nut butter to a cup of soy or almond milk).