A coarser
texture works well in cookies and bars.
These textures work best straight from the fridge.
I normally love small chunks of apple in cake and muffins, but the grated
texture works better in mini cupcakes, imo.
I suspect they're mostly comprised of water, but their crunchy
texture works well in this pad thai and you can find them at any wholefoods store or online from places like iherb.
It's mild aroma makes it easy to scent with essential oils, and its light
texture works well in a wide range of applications - from lip balms to lotions.
Pretty much anything that adds moisture with a bit of
texture works well.
You can actually use it on either wet or dry, but I find for my hair type and
texture it works best on wet hair.
Both textures work well together and they add to the feeling that you're holding something worth spending $ 499.99 on (base 16 GB model).
Disparate patterns and
textures work well together when kept to a minimal colour palette.
Not exact matches
You really need the dates for the
texture so I imagine that the syrup wouldn't
work as
well x
Hi Laura, the pomegranate has a really refreshing
texture and flavour to the salad and
works really
well with the quinoa.
Hi Heidi, I find that nut butters
work so much
better in a food processor as the Vitamix doesn't create that smooth and creamy
texture, and often need a form of liquid to function too.
If I want a less
textured biscuit, would it
work just as
well if I roughly ground the oats in a food processor before hand?
I used raw nuts and it seemed to
work really
well, I love the flavour and preferred it to the time that I tried roasting them — I also found that the
texture wasn't as smooth with roasted nuts, but everyone is different!
Hi Dymock, they have very different
textures so I'm not too sure how it'll turn out but I think it could
work well.
Mashed banana
works well as a substitute for apple puree, however sadly it's difficult to get the same sweetness and
texture from low fructose alternatives.
Hi Becky, I imagine that the Vitamix wouldn't
work well as it need some sort of liquid to function and wouldn't be able to create such a smooth and creamy
texture.
Hi Alix, berries have a very different
texture to dates so it wouldn't
work well.
Hi Sarah, I haven't tried adding flaxseed to these bars before but they provide the similar binding
texture as chia seeds so I imagine that it would
work well.
The blend of spices
worked so
well I was feeling lazy after a busy day so used cooked lentils (also added a couple of grated carrots for extra
texture haha) but it still
worked fine, just needed much less time to cook.
I'm pretty obsessed with mushrooms at the
best of times, I just love their
texture and their ability to absorb so many flavours, which is why they
work so
well here.
Seitan has the perfect
texture of meat which
works well in sandwiches if you're looking for that meaty element minus the animal ingredients.
It
works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth
texture.
(That's another important distinction between the Honeyville product versus Bob's Red Mill, by the way: Bob's Red Mill officially makes almond meal, which is a coarser
texture, and doesn't
work as
well for baking.
Chia and hemp seed (used in their whole / unground form) are also excellent sources of fiber that can be added in a similar fashion (hemp seed also
works well sprinkled on salads and avocado toast, bringing a mild nutty flavor and pleasant
texture) and chia is yummy in slurry and pudding form.
I think both would
work for this recipe but corn syrup will be a bit
better because it softens the
texture and helps prevent crystallization.
Most organic sections of the grocery store carry the regular kind which is darker and the
texture is a little rougher but
works very
well.
I can just picture how
well the soft
texture of the banana would
work here.
It cost more than the usual brands but the
texture can't be beat and it
worked well with this sandwich.
The buckwheat and almond are both naturally high in protein so they
work well here, the almond giving it a slightly softer
texture than if you were to use another whole grain flour (quinoa, millet, sorghum).
They
work so
well here because of their colour, their
texture, and their flakiness.
Using cooked rice is the traditional method for thickening the bisque, and we find it really does
work best, and gives it just the right
texture.
Aubergine
works really
well here and provides a really substantial almost meaty
texture and not at all mushy (the mushiness in some recipes has put me off aubergine in the past).
A banana smashed up or some applesauce always seems to
work well with cookies too - although it may change the
texture a bit.
But I have used all - natural in the past and it
works well too — they have an even finer, sandier
texture.
It's great to play with it though, and as you do, please get back with us and let us know what you learn and love, we'd be happy to hear any suggestions that
work well and keep the taste and
texture amazing.
The crust was easy to
work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the
best apples for pies, I assure you) with the heavy cream addition
working wonderfully with the other contents, and the struesel topping was the perfect
texture, not too floury and tasted just the way a struesel should.
The
texture may be affected, but, because there is only one egg and no coconut flour, I think that it could
work well!
It also had such a creamy
texture from the oats, beans, and avocado that just seemed to
work together as
well as the balance of flavors.
If you can't get your hands on tofu puffs then firm tofu
works just as
well, but I do love the
texture of tofu puffs for something different!
They have a lighter, fluffier
texture than cooked whole grains, which
works well tossed into a salad or in a sandwich.
Unfortunately I don't think that would
work out for the
texture, however it's pretty easy to blend the cashews after soaking them
well
It's
better to use the rolled oats variety (a.k.a. old - fashioned), instead of the instant (fast cooking) ones, so as to retain some
texture, but both will
work.
Since mason jars
worked so
well for me, I knew I wanted stackable, clear glass jars that would show off the colors and
textures of my favorite dry goods.
I think that the crinkle cookies (made like traditional cookies) may
work just as
well and would be a true cookie flavor /
texture.
If you can use the whole seeds, the results will be much
better in flavor and
texture, but if you try the ground, let me know how it
works out.
The sweet - saltiness of the ice cream
works so
well with those roasted, rich, cacao chunks striated through the whorls of ice cream, and the
texture is gorgeous.
While bread flour
works best for bread or some types of pastry, you may find that adding a small amount of bread flour is an effective way to change the
texture of your favorite cookie recipe, particularly if you prefer chewy cookies to crisp ones.
If you can do a little veggie bullion (maybe 1/2 tsp or half a cube) and a little extra flaxseed meal, the taste /
texture would probably be similar... or a nice dry nut flour of some sort would
work well too:) If veggie bouillon is a no - go, then I would think omitting it and adding some extra spices would be great too!
I know it would be a different
texture than the eggs, but wondered if it would
work well, not sure if you have thoughts on that.