Sentences with phrase «textures work so»

All the different textures work so beautifully together and make it a room where anyone would want to cozy up in!

The slight variance in the shade of purple and the various textures work so well together!

The colours and textures work so well together.

These flavors and textures work so well together!

Not exact matches

You really need the dates for the texture so I imagine that the syrup wouldn't work as well x

However the date pieces add a nice nutty texture, so I am thinking if including some nuts might work?

I have to be honest and say I have no idea, but something tells me that it wouldn't work as red quinoa has a different texture and consistency so I don't think the result would be exactly the same!

I love beetroot so I think it would be amazing although you may have to play around with quantities to make sure the texture works and they hold together ok!

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.

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.

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.

Sadly dried dates don't work properly most of the time as they're just not soft enough, the texture is pretty different so the effect just isn't the same — sorry!

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.

It works well in pie too as it's so fine that the coconut pie is full of coconut flavor with a smooth texture.

I want this recipe to work so badly, the taste was perfect; just not the texture / actual pancake form.

It's SO easy to accidentally add too much flour, and that will make a bigger difference in the final taste and texture when working with whole wheat flour!

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.

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.

Have not been a stickler on this and it's still awesome every time), pull it out and run it through the blender for 30 seconds or so to break up ice crystals and work it toward that lovely sorbet texture.

They work perfectly in the cookies because they're already dehydrated so they are nice and chewy and the texture of the cookie is not compromised.

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.

Some people also don't want to see mono - and diglycerides [emulsifiers which will yield a more stable foam structure, with smoother body and texture] on the label, so we've worked to help balance that loss of aeration with natural flavors.

I agree with you, a lot of bean and lentil loafs are mushy, which is why I worked so hard to create one that was as close to the texture of a true meatloaf as I could get.

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.

Before going GF we were pasta snobs — Amish egg noodles, Italian specialty pastas... Perfecting the texture was crucial — so glad it finally worked!!!

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.

one day i woke up and had a huge hankering for frosting... but i don't eat dairy so i was sad: (then i found your recipe... loved it... so i decided i should make it... turned out interesting but... its like some sort of crack - sauce... amazing... i had my doubts when the coconut oil was separating in the freezer but i just mixed it up and blended it when it came out... it has little chunks of coconut oil in it... again amazing... and it has little gummy things... again amazing... and great overall texture... it works and is super tasty!!!

The textures and colors in these photos are so rich and work so well together.

(I've actually made quinoa so rarely so far that I've * only * made it with recipes that include avocado... something about the flavor / texture combination works so well!)

The trumpet mushroom has an awesome meaty texture that works so well to match that of calamari.

I love the texture of them, the combination of the oats and puffed quinoa just works so well.

Red lentils tend to fall apart a bit more than green so it should work but the texture may be a bit different.

Sometimes I need a quick snack to eat while I'm working or on my way out the door, so I decided to alter the frosting recipe a bit and come up with a different type and texture of snack.

Coconut is quite tricky, as it absorbs a lot of liquid, and the resulting texture (when I've used it in other recipes) is quite different, plus it adds coconut flavor, which I'm not sure how it would work in combination with the feta cheese... So, I would not suggest using it here.

So add the frosting gradually and really work into into the cake crumbs, as the amount you need totally depends on the type and texture of your cake.

Chef Jason Wyrick designed Corn Pancakes with Bourbon Agave Maple Syrup so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work.

What is so nice about this product is how easy it is to work with, its wide range of colors and flavors, and how it dries to a hard crisp outer shell, similar in texture to tempered chocolate.

Also, i used the Coconut Secret brand of coconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture being off.

So I was thinking this would work well in these as it would give that slightly grainy texture I seem to remember these having.

I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn't work out so well (burned outside, gooey inside).

Hi Matthew, I've never really worked with rice malt syrup before but I'm guessing it's similar in texture to maple syrup so it shouldn't affect it in that way.

For this recipe, I recommend following it exactly so that the texture will work out.

But I use freshly ground almond butter from Whole Foods, so it's crunchy not creamy — and it works wonders for the texture of the bread.

The reason I think it works so well for cookies is that you still get that saturated fat from the coconut, like what coconut oil would provide, so that the cookies can have crispy edges and a buttery texture.

I thought my daughter might have a texture issue with the walnuts, so I pulsed them a few times with the dough, and it worked out great.

No one in my house is very comfortable with corn, and potato starch tends to yield chewier textures, so arrowroot was my default... I guess I'll give it another go after weighing everything and if it doesn't work I'll go with organic cornstarch!

I have been doing so for almost two years now and have created a small stockpile of recipes that work well with its light and fluffy texture.