Sentences with phrase «1 1/3 cup oat flour»

Not exact matches

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold wate1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

2 teaspoons active dry yeast 1 cup (235 ml) warm milk 1/3 cup (80 ml) warm water 1/4 cup (grams) honey 1/4 cup (60 ml) melted butter 1 1/2 teaspoons salt 1 1/2 cups (180 grams) oat flour * 2 cups (255 grams) bread flou1/3 cup (80 ml) warm water 1/4 cup (grams) honey 1/4 cup (60 ml) melted butter 1 1/2 teaspoons salt 1 1/2 cups (180 grams) oat flour * 2 cups (255 grams) bread flour

3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essenc1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence

Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract

INGREDIENTS 1 1/4 cups hazelnut flour (I used Bob's Red Mill) 1 cup ground flaxseed (I used organic golden flaxseed) 3/4 cup gluten - free oat flour 1/3 cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon sal1/3 cup coconut flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity1/3 capacity.

Bittersweet Pecan Oat Double Chocolate Buttermilk Muffins Yields: 12 - 14 standard size muffins Ingredients: 1/2 cup unsalted butter, softened 3/4 cup sugar 1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners1/3 cup cocoa powder 1/4 cup dark cocoa powder 2 eggs 2 tsp pure vanilla extract 1 & 1/4 cups buttermilk 1 cup all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup semi-sweet chocolate chips Directions: Preheat oven to 400 degrees and line standard muffin tin with paper liners.

2 lb Yukon gold potatoes (or you can mix it up, I used Yukon and purple potatoes) 1 small yellow onion 1 egg 1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushin1/3 cup oat flour (grind rolled oats in a blender or food processor) sea salt and freshly ground black pepper — to taste olive oil for brushing

1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant mil1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk

for cookies 1/4 cup oat flour, plus more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berrie1/3 cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berries

1/3 cup of milk, 1 small egg, half a teaspoon of yeast, 1/2 teaspoon of salt, 3 heaping teaspoons of oat bran and enough flour to make a dry dough1/3 cup of milk, 1 small egg, half a teaspoon of yeast, 1/2 teaspoon of salt, 3 heaping teaspoons of oat bran and enough flour to make a dry dough.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for fryin1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for fryin1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2 tablespoons) 1/4 cup whole wheat flour (plus 2 tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil1/3 cup oat bran 1/4 cup almonds (skin on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond mil1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3 tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1 tablespoon unsweetened vanilla almond milk

Sponge: 2 1/2 gluten - free flour mix (I used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum) 1 tsp baking powder 1/2 cup erythritol, xylitol or coconut sugar (I used erythritol) 2 eggs, beaten 1/3 cup milk or non-dairy milk (I used almond milk1/3 cup milk or non-dairy milk (I used almond milk)

3 tablespoons of olive oil 3 turnips, diced 2 shallots, sliced 1 clove of garlic, roughly chopped 1/4 teaspoon of salt pepper 3/4 cup of water 1 egg, lightly beaten 1 1/4 cups of oat flour 1 teaspoon of baking powder 1/3 cup of chives or green onions, dice1/3 cup of chives or green onions, diced

For The Oat Crust: 1 1/4 Cups Whole Wheat Pastry Flour 1 1/4 Cup Regular Oats 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Cup Light Brown Sugar 3/4 Cup Organic Coconut oIl 1 Teaspoon Vanilla Extract Filling: 1/2 Cup Light Brown Sugar 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 1 Egg 1 Egg Yolk 1/2 Teaspoon Vanilla Extract 1 1/4 Cup Canned Pumpkin (NOT Pumpkin Pie Filling) 1/3 Cup Evaporated Mil1/3 Cup Evaporated Milk

1 Cup All - purpose Flour 1 3/4 Cups Oat Flour 1/4 Cup Granulated Sugar 1/2 Cup Brown Sugar 1 Tablespoon Baking Powder 1 Teaspoon Baking Soda 1 Teaspoon Pumpkin Pie Spice 1/2 Teaspoon Salt 1 Cup Pumpkin Puree 3/4 Cup Fat Free Yogurt 1/3 Cup Fat Free Milk 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Large Egg 1 Large Egg White Topping: Brown Suga1/3 Cup Fat Free Milk 1/4 Cup Olive Oil 1 Teaspoon Vanilla Extract 1 Large Egg 1 Large Egg White Topping: Brown Sugar

2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure maple syrup 1 chia / flax or flax meal egg (1 tablespoon of flax and or flax / chia mixed with 3 tablespoons of water & let to sit for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup of vegan, dark chocolate chip1/3 cup of vegan, dark chocolate chips

1 3/4 cups oat flour 1 1/4 cup buckwheat flour 3 teaspoons arrowroot powder 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 1/4 teaspoon sea salt 1/3 cup extra virgin coconut oil, slightly melted 1/4 cup almond butter 1 cup vanilla soy yogurt 1 1/2 cups shredded apple 1/2 cup frozen blueberrie1/3 cup extra virgin coconut oil, slightly melted 1/4 cup almond butter 1 cup vanilla soy yogurt 1 1/2 cups shredded apple 1/2 cup frozen blueberries

Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2 cup plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup whole spelt flour 1/3 cup oat flour 1/3 cup rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or froze1/3 cup oat flour 1/3 cup rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or froze1/3 cup rolled oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or frozen

3/4 cup whole wheat pastry flour 3/4 cup white whole wheat flour 3/4 cup oat flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberrie1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one small orange 1/2 cup dried blueberries

Ingredients 1 2/3 cups quick rolled oats 1/2 cup xylitol (use up to 3/4 cup if you like them a little sweeter) 1/3 cup oat flour (ground oats) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups nuts and seeds (almonds, pecans, pumpkin seeds, sesame seeds etc.) 1 cup dried fruit (apricots, cranberries, raisins, etc. or more nuts and seeds if you prefer) Almond Breeze: Recipes & Ideas1/3 cup oat flour (ground oats) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups nuts and seeds (almonds, pecans, pumpkin seeds, sesame seeds etc.) 1 cup dried fruit (apricots, cranberries, raisins, etc. or more nuts and seeds if you prefer) Almond Breeze: Recipes & Ideas.

Yield: 32 Servings 3 cups of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.

for the filling: 5 cups chopped rhubarb (about 2 pounds) 1/3 cup finely chopped crystallized ginger 1/3 cup sugar 2 tablespoons oat flour zest and juice of 1 orang1/3 cup finely chopped crystallized ginger 1/3 cup sugar 2 tablespoons oat flour zest and juice of 1 orang1/3 cup sugar 2 tablespoons oat flour zest and juice of 1 orange

1 cup oat flour 1/2 cup whole spelt flour 1/2 cup light spelt flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon flax meal + 3 tablespoons hot water 1 teaspoon vanilla 1/3 cup refined coconut oil 2/3 cup coconut sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped1/3 cup refined coconut oil 2/3 cup coconut sugar 2 tablespoons blackstrap molasses 3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped)

1 cup whole wheat pastry flour (or white whole wheat flour) 1/2 cup oat flour 1 tablespoon baking powder 1 teaspoon baking soda 1/4 cup sugar 1/2 teaspoon cinnamon 1/3 cup organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim milk 1 large egg 1/2 teaspoon vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherrie1/3 cup organic canola oil 3/4 cup nonfat yogurt (not Greek) 1/2 cup skim milk 1 large egg 1/2 teaspoon vanilla extract 3/4 cup pecans, toasted and chopped 1/2 cup dried cherries

3/4 cup oat flour (I just blend my oats for a cheaper option) 1 scoop VivoLife cacao protein powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to to1/3 cup pumpkin seeds 1 cup pumpkin puree 1/4 cup SweetFreedom fruit syrup 1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to to1/3 cup coconut oil (I used LucyBee) 2 large eggs oats, pumpkin seeds and almond seeds (if you wish) to top

1/4 Cup Natural Creamy Peanut Butter 1/4 Cup Coconut Oil 1 Tablespoon Braggs Liquid Aminos 1 Teaspoon Apple Cider Vinegar 4 Cups Corn or Rice Cereal Squares 1/3 Cup Toasted Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeas1/3 Cup Toasted Coconut Shreds or Flakes 1/2 Cup Oat Flour 1/4 Cup Tapioca Starch 2 Tablespoons Nutritional Yeast

3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black peppe1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2 teaspoons chili powder 1 1⁄2 teaspoons ground cumin 1 teaspoon dried oregano 1⁄4 teaspoon chipotle powder 3⁄4 teaspoon sea salt 1⁄4 teaspoon ground black pepper

3 tablespoons ground flax seeds 1/2 cup warm water, mixed in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1

bundt cakes 1/2 cup coconut oil, melted 1/2 cup pure maple syrup 1/4 cup blackstrap molasses 1/4 cup water 1 teaspoon vanilla extract 1/3 cup oat flour 1 1/4 cups light spelt flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea sal1/3 cup oat flour 1 1/4 cups light spelt flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt

1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cardamom (optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon fresh orange zest 1/3 cup chopped pecans, plus more for optional toppin1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cardamom (optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon fresh orange zest 1/3 cup chopped pecans, plus more for optional toppin1/3 cup chopped pecans, plus more for optional topping

3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to tast1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to tast1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste

2 cups Cornmeal 1 1/2 cups Oat Flour 1 tablespoon Baking Powder 1 1/2 teaspoon Sea Salt 1/3 cup Olive Oil 1 cup Wate1/3 cup Olive Oil 1 cup Water

1 1/2 cup of oat bran and 1 cup flour for 1/3 cup milk and 1 egg1/3 cup milk and 1 egg?

Ingredients: 1 cup oat flour 3/4 cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

* 1 cup gluten - free oats * 3/4 cup dried, unsweetened coconut * 1/3 cup brown rice flour * 1/3 cup oat flour (I ground my gluten - free oats in a coffee grinder) * 1/3 cup potato starch * 3/4 cup sugar * 1/4 cup brown sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1 Tablespoon honey (or Golden Syrup if you can find it) * 2 Tablespoons boiling wate1/3 cup brown rice flour * 1/3 cup oat flour (I ground my gluten - free oats in a coffee grinder) * 1/3 cup potato starch * 3/4 cup sugar * 1/4 cup brown sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1 Tablespoon honey (or Golden Syrup if you can find it) * 2 Tablespoons boiling wate1/3 cup oat flour (I ground my gluten - free oats in a coffee grinder) * 1/3 cup potato starch * 3/4 cup sugar * 1/4 cup brown sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1 Tablespoon honey (or Golden Syrup if you can find it) * 2 Tablespoons boiling wate1/3 cup potato starch * 3/4 cup sugar * 1/4 cup brown sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1 Tablespoon honey (or Golden Syrup if you can find it) * 2 Tablespoons boiling water

Makes around 40 cookies Prep time: 5 minutes Cooking time: 20 minutes Ingredients 1 1/2 cups buckwheat flour * 1 cup brown rice flour 1 cup almond or hazelnut meal 3/4 cup coconut sugar 1 1/2 tsp baking powder 1/2 tsp salt 1/4 cup chia seeds 1/3 cup coconut oil 2/3 cup plant based milk (such as soy, oat, almond) 1/3 cup peanut butter or almond butter 2 tsp vanilla paste 1/2 cup dark choc pieces Method Preheat oven to 180ºC / 350ºF1/3 cup coconut oil 2/3 cup plant based milk (such as soy, oat, almond) 1/3 cup peanut butter or almond butter 2 tsp vanilla paste 1/2 cup dark choc pieces Method Preheat oven to 180ºC / 350ºF1/3 cup peanut butter or almond butter 2 tsp vanilla paste 1/2 cup dark choc pieces Method Preheat oven to 180ºC / 350ºF.

Normally Oat Flour equals 1 & 1/3 cups ratio to 1 cup of all purpose fFlour equals 1 & 1/3 cups ratio to 1 cup of all purpose flour1/3 cups ratio to 1 cup of all purpose flourflour.