Sentences with phrase «texture works well»

Pretty much anything that adds moisture with a bit of texture works well.

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.

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.

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.

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.