Sentences with phrase «try less flour»

If I make them again, I will try less flour.

I would keep the recipe but try less flour next time to try and change the consistency of the cookie.

Not exact matches

A little more oat flour should work just fine, or you could even just try leaving it out altogether and maybe use a little less almond milk.

I know it's less healthy... but that's been my struggle with trying to cut out traditional flour in my baking.

I'm not sure if I should replace the cocoa with the same amount of flour or less, didn't know if you had tried this already.

For a year now I've been trying to make a flour less ricotta cheesecake.

But with my second child, almost 13 years and trying to go sugar - free at that time, using less refined flours and eating more whole grains, I knew the boxed mac - n - cheese buying had to stop.

Trying to keep things a little healthier I used a mix of wholemeal and white flours and also used the less refined muscodavo sugar.

I would try a combination of more kneading (you can rest it for couple minutes mid-knead, and you will probably find the dough a little less sticky when you come back) and a little more flour.

I'm all for eating less refined food though and try to use mainly whole grain flours in my kitchen.

all those substitutions and ratios... if I try this I think I'll just do the regular flour for the cornstarch, potato starch & oat flour thing, just to buy less ingredients.

Have tried 3 less expensive brands of blanched almond flour, with significantly less quality results than when I use Honeyville.

For less structured baked goods such as pie crusts, you can try a higher percentage of spelt flour.

If your dough has felt stiff and heavy in the past, try using slightly less flour next time and knead the dough for longer to help develop the gluten.

Ingredients 2 1/4 cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar, plus an additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)

Try measuring your oat flour by weight for best results next time, or using about 1/3 cup less oat flour.

Many of the recipes that I want to try in the 30 minute or less Cookbook use coconut flour including the All Purpose Baking Mix.

I think I might try a little more flour and a bit less sugar next time.

I always try to buy less processed, more natural type flours that have very few or no preservatives and extra gunk added.

Now, I tried using a bit less buckwheat and more oat flour the next time, but the oat flour just didn't do that good job in terms of elasticity.

If you're unsure, you might try less a less quinoa - centric ratio of quinoa flour to apf flour here.

Since the oats are a less - prominent part of this recipe, you might try replacing the oat flour with buckwheat and the whole oats with crisp brown rice cereal like we used in my recipe for protein granola.

I've tried the recipe without coconut flour, and as long as you have a thickener it works (this could be soft cheese, chia seeds, or just using less liquid)

I fully understand Elana was trying to avoid it in seeking a less expensive alternative to almond flour, but truly, it was moist and delicious and you'd just never know there was 2 1/2 cups of pureed beets in it!

Made using a wholesome and nutty wholegrain spelt flour, sweetened only with dates and bananas, vegan (and great if you've decided to take part in Veganuary) and very quick and easy to make, these cakes, muffins, loaf, cookies and puddings are delicious and nourishing treats; less heavy than all those pies and puddings around at Christmas, but certainly just as tasty, fulfilling any cravings if you're trying to slightly curb your cake - enthusiasm a little after the festive - excess!

maybe next time try to use less flour..

I am substituting less vanilla extract for the coffee, and using dark 54 % and 60 % cacao chocolate to attempt to mask the coconut a bit =) It will be my first time using coconut flour; I will try to remember to let you know how the substitutions worked!

Next time will add less liquid and will try will bread flour.

So I'm trying a lighter blend and less flour and even added a little baking powders to help and it's still not rising the dough on the first 30 minutes.

I over baked a batch once and they were a little cakey, so maybe try reducing the time and a little less flour.

I personally just tried this recipe and like it a bit better because it tastes less eggy and seems more versatile depending on how thin or thick you want your batter since it's so thick to begin with and using almond flour makes it much thinner to begin with.

I may try them more your way again, with way less flour an dno baking powder if I wish to use them as a wrap because they weren't very sturdy.

In trying recently to eat more whole grains (and basically just less white flour and sugar), I found this recipe for Whole Wheat Honey Banana Nut Bread.

I may try to substitute some oat bran for a portion of the flour to increase the protein and fiber so I can eat them for breakfast with less guilt (though I'm sure they won't be as scrumptuous).

These cookies are meant to be soft, but try adding a bit of buckwheat flour — that should make them less sticky:)

Try again with unbleached flour (1/4 cup less).

I still haven't ventured into the gluten - free cookie - baking world other than flour less varieties, and I was super busy when I was trying to squeeze in making desserts for a party, so I cheated a bit and used a prepackaged gluten - free cookie dough from the refrigerator section.

I quite fancy trying brownies with oat flour — love ground almonds but am less experience at baking with oat flour — your brownies look delicious — am sure I would love them with or without the topping

If you want to try though, make sure to use much less coconut flour!

You can try my «basic» keto pancakes instead - just add cocoa powder (2 - 4 tbsp) and use less almond flour or coconut flour if the dough too thick: Basic Keto Pancakes Or try this recipe (chocolate waffles but should work for pancakes too): Double Chocolate Keto Waffles I hope this helps

To stop the fruit sinking to the bottom, sprinkle some flour over the fruit before adding Will definitely make it again but will try it next time with a bit less lime juice in the drizzle

Many of the recipes that I want to try in the 30 minute or less Cookbook use coconut flour including the All Purpose Baking Mix.

I really like that your bread recipe doesn't use calorie - dense flours so I'm going to try it again today and use less pysillium!

Hi Natalie, I haven't tried it with coconut flour but if I were to substitute it, I would use less coconut flour and more liquids (add an egg) as coconut flour is a lot more absorbent (I generally use about 1/3 cup coconut flour per cup of almond flour).

For those interested in trying out almond flour recipes such as those from Elena Amsterdam, please note recipes would have to be adapted and you will need less of our fine flour than the equivalent amount of normal ground almonds.

I haven't tried variations of this recipe with less eggs, but I know in traditional baking with gluten - based flours bananas or applesauce can often be substituted for eggs.

If you don't have any coconut allergies, you could try using that, but you would need to use much less coconut flour than the 1 cup of almond flour in the recipe.

You could still try using it instead of almond flour but maybe use a Tbsp less.

You could try it and add just a small amount (less than a Tbsp) of coconut flour, waiting about a minute after each addition, until you get a pancake batter consistency.

Last night I used BRM's tapioca flour, today I used BRM's arrowroot flour, and it turned out really thin both times.Have you tried using less than 1/2 cup oil?