Sentences with phrase «use more almond milk»

Depending on your blender, you may need to stop it a few times and use a spoon to move the ingredients around, or use more almond milk to get it to

Depending on your blender, you may need to stop it a few times and use a spoon to move the ingredients around, or use more almond milk to get it to a smooth consistency.

It soaks up a lot of moisture, so typically I'll use more almond milk or less flour than I would when using something like oat or almond flour.

Not exact matches

I just made the almond milk and it tastes great, and it was so easy to make, but I have one question: mine is not that white in colour, just slightly more brownish (like hazelnut milk) even though I used blanched almonds.

Though, came out a bit dry and I had to add more liquids so lentils can fully cooked (I used almond milk as I had no more coconut milk).

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

For a lot of people exclusively using almond milk, it's about personal preference; I'd use coconut milk myself a whole lot more if I knew how to make it!

Also, I have noticed you use almond milk much more than coconut milk in your recipes.

Dear Jennifer, I will make this today, and alternate skim milk for the soy or almond milk, use actual garlic clove and leeks to get more onion flavor.

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.

You can use more or less almond milk depending on how thick you like your smoothie.

Although I made mine with 70 % chocolate, you could also use milk chocolate for a more indulgent treat — Green & Black's milk almond chocolate is next on my list to use!

I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond / coconut milk to make the texture of the batter more like pancake batter... I fried them up in some coconut oil and MAN, they were delish!!

You could use a Tbsp more of almond milk or water to get the blender running smoothly because this smoothie is rather thick.

Process until it binds together like a dough, you may need more almond milk depending on what / how much protein powder you use, so just eye it.

Add almond milk - you may need a little more / less depending on the protein you use.

Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

I used unsweetened vanilla almond milk for my liquid and a hint more of vanilla.

It used to be that soy milk was about the only plant milk available, but today there are many options, including rice milk, almond milk, coconut milk, hemp milk and more.

To keep it vegan I used a mashed ripe banana in place of the egg (don't worry you can't taste the banana) and I used a little almond milk to thin the batter down a bit and add a touch more moister.

On a more helpful note, I added probably about a 3/4 cup of fresh corn kernels and also subbed in some of the regular milk for almond milke, because I had some I needed to use up.

Yes — using coconut flour in this recipe will make it much more absorbent (which is probably why you needed some more almond milk).

I used nothing more than Silk unsweetened non-dairy almond milk (vanilla flavor), Dole frozen tropical fruit, and Garden of Life's RAW Fit vanilla protein powder.

Depending on the brand of banana flour you use, you may need more / less almond milk.

Someone told me recently about using applesauce to make my honey - based cookies & nut quick - bread (& muffins, etc.) more moist — worked FABulous; but now that I want to try to lessen my honey and use liquid stevia, can I add some almond milk to keep the liquid part stable?

Dairy is not always my friend, so I'm trying to use Almond milk more and more in baking and it does seem to work.

Each of our products comes from artisan almond milk and is cultured using traditional cheese - making methods so we contain more of the almond and none of the junk in other almond milk brands.

I also used more liquid (about an additional cup of almond milk) as I was already observing that the mix wasn't sticking together in big chunks as it is in the pictures above.

****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1 cup almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read almond flour / meal (I used left over ground almond and almond waste from my homemade almond milk) Splash of... Read almond and almond waste from my homemade almond milk) Splash of... Read almond waste from my homemade almond milk) Splash of... Read almond milk) Splash of... Read more →

Also, I would try using more oil and / or maple syrup rather than almond milk — that should help it «stick».

Use more / less almond milk depending on how thick you want the smoothie bowl to be.

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

I used 5tsp of Truvia Nectar, maybe I need to add more the next time, but I was wondering if I could add almond milk to it?

To my taste almond milk has a more subtle, neutral flavor than soy milk so I like to use it in places where the flavor of the milk is front and center (like in puddings and ice cream).

2 eggs at room temperature, separated 2 cups gluten - free flour 3 Tbsp poppy seeds 2 tsp baking powder 1/2 tsp salt 1 lemon, zest and juice 1 cup milk (I used almond milk) 4 Tbsp butter, softened 1/2 cup or more sugar (I used 1/2 cup coconut sugar)

I used the sweetened cream, the liquid I had previously drained, and a small amount of almond milk, (let's be honest, there was more than enough fat happening already), to make it to 4 cups of milk.

I used Almond milk instead of soy, and I added 1/4 cup more blueberries, because I wanted to use up what I had left.

If you want it softer, just add some more almond milk when you want to use it and soften it up a bit.

At Luz Almond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products — our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen deAlmond we are proud to use cacao, (as in the raw packed with goodness version), in two of our delicious products — our cacao cold pressed almond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dealmond milk and our slightly more decadent cacao fudge with chocolate pieces frozen dessert.

As Luz Almond uses more almonds (12 %), it makes sense that our milk would contain a greater proportion of these other beneficial nutrients too!

I'm still partial to soy milk as my go - to vegan milk, but cashew milk has many uses, even more so than almond milk, in my opinion.

I used almond milk and added 2T of PB2 (powdered peanut butter), will add more the next time.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

I had to add a little extra almond milk (I'm guessing because I used organic flour which from reading the comments I guess needs more moisture) and I baked them for 12 minutes instead of the recommended 8 - 10 min.

The only thing I plan on doing differently next time is using less coconut oil and slightly more almond milk.

I added coconut flakes, used coconut flour, added maple syrup (thinking maybe it would thicken the batter) and a little more almond milk, and since after I had gone to the store to get the ingredients I realized that I did not have coconut oil, so I used olive oil instead (probably the major problem here).

Just use vegan protein (may I recommend our creamy pea) protein instead of whey but make sure you use just 1/8 cup of the pea and 1/4 of the ground almonds, plus a bit more milk to ensure you reach a nice and doughy consistency.

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

Also, I used almond milk instead of water and wound up adding more milk since my veggies were drier.