Basic Mix 2 cups almond flour 2 cups sprouted oat flour 1/2
cup ground rolled oats 1 cup maple syrup powder pinch of salt
Not exact matches
Tile Flatbreads 2
cups gluten free
rolled oats 1/2
cup walnuts or pecans —
ground in a food processor into tiny pieces 1/3
cup chia or flax seeds pinch of salt 1
cup boiling purified water 2 tablespoons olive oil
1/2
cup uncooked quinoa + 1
cup water (or 1
cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1
cup rolled oats or jumbo oats 2
cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp
ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free
rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g
rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp
ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp
ground cinnamon 1/2 tsp freshly
ground cardamom 1/4 tsp
ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
3
cups of gluten free
rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of
ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
Spicy Mexican Burgers 1 pound
ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4
cup chopped cilantro 4 slices Pepperjack cheese sliced red onion jalapeno peppers sliced avocado 4 hamburger
rolls
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 essence
For a post - or pre-gym energizing smoothie,
grind up 1/2
cup of
rolled oats in your food processor or blender until the oats turn into a powder, and then add to the rest of your smoothie fixings.
If the spinach and / or beet mixture is too moist for handling, simply add about 1/4
cup of
ground rolled oats to absorb the extra moisture.
Ingredients 2
cups flour 1 1/3
cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon
ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely
ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
3/4
cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon
ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
1/4
cup rolled oats 1/2
cup water 1/2
cup grated carrot 1/4
cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp
ground nutmeg 1/4 tsp vanilla
1 1/2
cups rolled oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves * pinch of salt 1
cup Greek yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
1 1/2
cup old - fashioned
rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons
ground cinnamon 1/4 teaspoon
ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
Topping: 3/4
cup whole wheat flour 3/4
cup old fashioned
rolled oats 1/4
cup white sugar 1/4
cup brown sugar, packed 1/2 teaspoon
ground cinnamon 1/4 teaspoon salt 3 tablespoons butter, melted
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (about 3/4
cup) 1 stalk celery, finely chopped (about 1/2
cup) 4 medium cloves garlic, finely chopped 1/4
cup minced fresh sage leaves 1/4
cup minced fresh parsley leaves Kosher salt and freshly
ground black pepper
No Bake Cranberry Coconut Energy Bites 1/2
cup cranberries 1/4
cup finely chopped walnuts 1/2
cup gluten - free
rolled oats 1
cup unsweetened coconut shreds or flakes 1/4
cup ground flaxseed 3/4
cup natural, unsalted almond butter 1/4
cup pure maple syrup
1 1/4
cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon
ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned
rolled oats 1 1/4
cups semisweet chocolate chips
2 sticks (225 g) unsalted butter 3/4
cup (90 g) powdered sugar, sifted, plus more for
rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1
cup (140 g) superfine brown rice flour 3/4
cup (75 g) finely
ground pecan meal 1/2
cup plus 1 tablespoon (70 g) amaranth flour 1/2
cup (80 g) potato starch 1/4
cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1
cup rolled or quick - cooking oats 3/4
cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon
ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2
cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
For Crunchy Granola Bars, combine 1
cup finely
ground nuts, 1/2
cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2
cups old fashioned
rolled oats, 2
cups puffed rice cereal in a bowl and mix.
2
cups water 1
cup grey - green or brown lentils 2 Tbs
ground flaxseeds + 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1
cup instant or regular
rolled oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
* you can make oat flour and almond meal by
grinding 1/4
cup rolled oats and 1
cup almonds in a food processor until a fine crumb forms.
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free
rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp
ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
1 tablespoon
ground flax seeds 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/2
cup peanut butter 1/2
cup maple syrup 6 Tablespoons pumpkin seeds 3/4
cups rolled oats plus 1 1/2
cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat...
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons
ground flax seeds 1/4
cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or...
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely
ground gluten - free
rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed)
4 - 6 tenderloin medallions about 1 1/2 inches thick kosher salt 2 tablespoons coarsely
ground black pepper 1 tablespoon butter 1 teaspoon olive oil 1/3
cup cognac 1
cup heavy cream Evenly salt the medallions and
roll in black pepper.
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely
ground gluten - free
rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
Salt 1 1/2 Cups White Flour 1
Cup Whole Wheat Flour 1/2
Cup Rye Flour 1/4
Cup *
Rolled Oats 1/2
Cup nonfat Dry Milk Powder 1/4
Cup Wheat Germ (optional) 1/4
Cup Cornmeal 1/4
Cup Millet (optional) 1/8
Cup Ground Flax Seed (optional) 2 1/4 tsp Active Dry Yeast
If the spinach and / or beet mixture turned out too moist for handling, simply add about 1/4
cup of
ground rolled oats to absorb the extra moisture.
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 brushing
Dry mixture 2
cups old - fashioned
rolled oats (or any
rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp
ground ginger 1/4 tsp
ground nutmeg 1/2 tsp
ground cinnamon 1/4 tsp
ground cardamom 1/4 tsp
ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3
cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
-- 2 large, firm apples (Cooking Light recommends Pink Lady or Honeycrisp)-- Cooking spray — 4 tablespoons brown sugar, divided — 2 1/2 tablespoons butter, melted and divided — 3/4 teaspoon
ground cinnamon, divided — 2 tablespoons old - fashioned
rolled oats — 1 teaspoon all - purpose flour — 1/4 teaspoon kosher salt — 1 1/2
cups low - fat vanilla ice cream
I put a half a
cup to three quarters
cup of
rolled oats in a jar, cover it by an inch with plant milk (a mix of almond and soy), add a tablespoon of raw cacao powder, a quarter teaspoon of
ground cinnamon, a good drizzle of maple syrup, stir it together and let it sit overnight.
5
cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon
ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
1
cup / 240 ml
rolled oats 1/2
cup / 120 ml / 70 g
ground almond flour 2 tbsp corn starch a pinch sea salt 1/2 tsp vanilla extract or
ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or honey
9 tablespoons of
ground flax seed meal 1/4
cup of brown sugar 1/4
cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2
cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5
cups of
rolled oats (I used organic) 2 tablespoons of organic cocoa nibs
1/4
cup pure maple syrup 1/4
cup brown sugar, packed 1/4
cup vegetable oil 1/8 teaspoon
ground nutmeg Pinch of salt 3
cups old fashioned or
rolled oats 1
cup sliced almonds 1
cup unsweetened coconut flakes 1
cup dried cherries
13.3 oz
roll of refrigerated french bread loaf, I used Simply Pillsbury 2 Tablespoons extra virgin olive oil 2 Cups baby spinach, coarsely chopped 1 clove fresh garlic, minced 3 oz softened cream cheese 1/2
Cup light sour cream 2 Tablespoons fresh shredded parmesan cheese 1/8 teaspoon McCormick Gourmet Ancho Chile Pepper 1/8 teaspoon McCormick Gourmet Garlic Salt 1/8 teaspoon McCormick Gourmet Sicilian Sea Salt 1/8 teaspoon freshly
ground black pepper 1/3
Cup shredded mozzarella cheese
3 slices smoky bacon 1/2 finely chopped yellow onion 1 pound
ground pork 3 tablespoons plus 1/2
cup thick tomato - based barbecue sauce 1 - 1 1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 4 ounces Cabot Monterey Jack, sliced 4 soft onion
rolls, split
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons
ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded, unsweetened coconut Optional: 1/2
cup raisins
2 1/3
cups of gluten free oats (I used Bob's Red Mill
rolled gluten free oats) 1 teaspoon
ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
Cookies: 2
cups old - fashioned
rolled oats 2
cups all purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon
ground nutmeg 1
cup (2 sticks) butter, softened 1
cup light brown sugar 1/2
cup sugar 2 large eggs 1 teaspoon vanilla extract
1 1/2 pounds
ground chuck 1/2
cup finely chopped red onion 1/2
cup finely chopped red or green sweet bell pepper 1/2
cup shredded Monterey Jack or Jalapeño Jack cheese 1/4
cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly
ground black pepper 1/2 teaspoon
ground cumin Barbecue Burger Glaze (see below) Four Miami onion
rolls, split
16 oz gluten - free
rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp
ground cinnamon 3/4 tsp
ground nutmeg 3/4 tsp
ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits