1
cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
1
cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract
Not exact matches
1
cup pumpkin seeds — ground into
flour in a food processor 1
cup brown rice
flour 1/2
cup gluten free
oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Orange Cardamom Hazelnut Dark Chocolate Florentines (
gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick oats (make sure to use certified
gluten free if that is a concern) 1/4
cup (35 g)
oat flour (make sure to use certified
gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum
flour 3 tablespoons (30 g) sweet rice
flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified
gluten free if that is a concern)
1/4
cup ground
gluten - free oats (or
oat flour) 1/4
cup whey protein (use our amazing creamy all - natural & hormone - free whey!)
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free
flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
2 eggs 1
cup oat flour (use
gluten free
oat flour for
gluten free crepes) 1
cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
For a
gluten free version of this recipe simply substitute the 1
cup of spelt
flour for 1/2
cup chickpea four and 1/2
cup oat flour (from GF oats).
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 salt
1
cup white rice
flour 3/4
cup gluten free
oat flour (see note) 1/2
cup sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 large egg 1 large egg yolk 1
cup full fat plain yogurt 1 stick unsalted butter (melted and cooled to room temperature) 1 tsp vanilla extract zest of 1 lemon or lime 12 tsp of kiwi - lime marmalade (or jam / preserve / marmalade of your choice)-- recipe follows vanilla sugar (optional) 4 tsp lime juice 2/3
cup sifted powdered sugar
1/4
cup plus 2 tablespoon (60 g) quinoa
flour 2 tablespoon plus 2 teaspoon (36 g) yellow corn meal 1/4
cup plus 2 tablespoon (60 g) corn starch 1/4
cup plus 2 tablespoon (60g) potato starch (not potato
flour) 2 tablespoon plus 2 teaspoon (30 g)
oat flour (make sure they are certified
gluten free) 2 teaspoon baking soda 1 teaspoon salt zest from two lemons 1
cup buttermilk 2 tablespoons lemon juice 2 large eggs 4 tablespoon (1/2 stick) unsalted butter, melted 1 teaspoon vanilla 2 tablespoons honey 1/4
cup (30 g) golden flax meal
If you want to still make quinoa cornmeal pancakes but aren't concerned about them being
gluten free, just substitute the 150 g of corn starch, potato starch and
oat flour with all purpose
flour (about 1
cup plus 1 tablespoon) and leave the quinoa and cornmeal as is.
* My preferred
gluten free
flour mix is 1
cup fine brown rice
flour, 1/2
cup white rice
flour and 1/2
cup oat flour.
Hi David, I just wanted to let you know that I tried a
gluten - free version of your muffins using a mixture of buckwheat
flour (1
cup) and
oat flour (1
cup), which turned out really well.
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 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 milk)
Serves 2 hungry people 1
cup of almond
flour 1
cup of almond milk 0.5
cup of
gluten free
oat flour 2 eggs 1 tablespoon milled flaxseeds 1 teaspoon of vanilla extract 1 teaspoon of
gluten free baking powder
1
cup oat flour (to make
oat flour, place 1
cup gluten - free oats in a blender or food processor and pulse until
flour - like)
Old Fashioned Apple Crisp (traditional and
gluten free recipes included) Yield: 8 servings (printable recipe) 4
cups thinly sliced apples 1/3
cup butter, soft 2/3
cup light brown sugar 1/2
cup old fashioned rolled oats 1/2
cup oat flour or all - purpose
flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon kosher salt Preheat oven to 375 degrees.
can drained and rinsed 1/2
cup gluten - free
oat flour 1/4
cup melted coconut oil 3/4
cup coconut sugar 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1 tablespoon blackstrap molasses 2 teaspoons apple cider vinegar 1 tablespoon coarse granulated sugar, for topping (optional)
If you're NOT
gluten - free, I sometimes like to substitute 1/2
cup barley
flour for 1/2
cup of
oat flour, as it lends a itself to a more tender crust.
If you don't have wheat or
gluten allergies, feel free to try subbing 1 1/2
cups whole wheat
flour for the almond meal / brown rice /
oat combo.
Frosting: 1/4
cup Earth Balance Butter or Regular Butter 3 Tablespoons Coconut Butter 1 Tablespoon Almond Milk 1.5 teaspoons Vanilla Extract 1.5 teaspoon Stevia Extract 1/4 teaspoon Almond Extract 1/2 - 2/3
cup Powdered Xylitol, Whole Earth Sweetener or Raw Sugar 2.5 Tablespoons Spelt,
Oat or
Gluten - Free
Flour Mix Beet Juice + Natural Red Food Coloring to desired pink
-- 1
cup (140 g) superfine brown rice
flour — 1/2
cup (80 g) potato starch — 1/2
cup plus 2 tablespoons (70 g)
gluten - free
oat flour — 1/4
cup (30 g) tapioca starch — 1 teaspoon salt — 1/2
cup (80 g) unsalted natural pistachios — 16 tablespoons (225 g) unsalted butter, room temperature — 3/4
cup (90 g) powdered sugar, plus more for dusting, sifted — 1 vanilla bean, split lengthwise and seeds scraped
Note: For
gluten - free donuts, substitute 3/4
cup (25 g)
gluten - free
oat flour and 1/4
cup (30 g) sweet white sorghum
flour for the spelt
flour.
200 g (7 oz / 1 2/3
cups)
oat flour (or blend oats in a blender till as fine as possible; use
gluten - free oats /
oat flour if necessary)
2/3
cup almond pulp (I used pulp remaining from making my own almond milk, feel free to use almond
flour or
gluten free
oat bran)
INGREDIENTS 1
cup roasted pie pumpkin flesh * 1
cup sprouted whole spelt
flour (or
oat flour if you want
gluten free) 3/4 (1/2 -1)
cup nut milk 3 eggs 1T melted...
* I usually use 3/4
cup each of
gluten - free whole grain brown rice and
oat flours to keep it nutrient dense.
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 pepper
For the crust 1/2
cup (65 g)
gluten - free
oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3
cup (45 g) ground almond
flour 2 tbsp corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or organic butter 3 tbsp ice - cold water
But if you don't have any
gluten free
flours at home, you can replace the
oat flour, rice
flour and arrowroot with 1 3/4
cups / 200 g spelt
flour.
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
1 3/4
cup gluten - free rolled oats ground into a
flour to make
oat flour (I did this in my Nutribullet in 5 seconds - easy.)
2/3
cup gluten - free
oat flour 2/3
cup buckwheat
flour 1,5 tsp baking powder 1,5 tsp ceylon cinnamon 1/2 tsp ginger 1/4 tsp nutmeg a pinch of salt
1/2
cup chia seeds 1/2
cup raw sunflower seeds 1/2
cup raw pumpkin seeds 1/2
cup gluten - free rolled oats, ground into a
flour 1/4
cup raw buckwheat groats, ground into a
flour (or more
oat flour) 1 tsp dried oregano 1 tsp sugar 1/2 tsp dried thyme 1/2 tsp fine grain sea salt 1/4 tsp garlic powder 1/4 tsp onion powder 1
cup water
I am
gluten free, so I subbed 4
cups of
oat flour instead of regular
flour and added one tablespoon of xanthem gum.
1/8
cup ground
gluten - free oats (or
oat flour) 1/8
cup whey protein powder (I used our amazing 1 - ingredient hormone - free whey!)
1 egg + 1 egg white 1/2
cup oat bran + 2 T sprouted spelt
flour (or substitute almond meal to keep this recipe
gluten - free) 1/2 -3 / 4
cup almond milk 1 1/2 tsp cinnamon Coconut oil cooking spray
Grain:
Gluten - free bread and cereals, amaranth, arrowroot, brown rice (1cup), buckwheat, millet, oats (1/4 cup), oat bran (2 tbsp), gluten - free pasta (1 cup), polenta (1 cup), potato starch / flour, quinoa, quinoa flakes (1 cup), white rice (1 cup), rice noodles (1 cup), sorghum, sourdough oat bread (1 slice), puffed wheat (1/2 cup), sourdough spelt bread (2 sl
Gluten - free bread and cereals, amaranth, arrowroot, brown rice (1
cup), buckwheat, millet, oats (1/4
cup),
oat bran (2 tbsp),
gluten - free pasta (1 cup), polenta (1 cup), potato starch / flour, quinoa, quinoa flakes (1 cup), white rice (1 cup), rice noodles (1 cup), sorghum, sourdough oat bread (1 slice), puffed wheat (1/2 cup), sourdough spelt bread (2 sl
gluten - free pasta (1
cup), polenta (1
cup), potato starch /
flour, quinoa, quinoa flakes (1
cup), white rice (1
cup), rice noodles (1
cup), sorghum, sourdough
oat bread (1 slice), puffed wheat (1/2
cup), sourdough spelt bread (2 slices).
I made these yesterday using
gluten - free oats ground to make
oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4
cup flax meal.
If you don't have any protein powder, you can substitute three - quarters
cup additional
gluten - free baking blend, all - purpose
flour, cassava
flour,
oat flour (blend rolled oats into
flour), sorghum, spelt, or wheat
flour; or substitute six tablespoons of coconut
flour.
* 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 water
1
cups gluten free
oat flour 1/2
cup coconut
flour 2 tsp baking powder 1 tsp baking soda 1 tsp apple cider vinegar 1 tablespoon xylitol (or any other natural / healthy sugar sub.
INGREDIENTS 1
cup roasted pie pumpkin flesh * 1
cup sprouted whole spelt
flour (or
oat flour if you want
gluten free) 3/4 (1/2 -1)
cup nut milk 3 eggs 1T melted...
3 ripe bananas 1/4
cup coconut oil 1/4
cup organic honey (or maple syrup for vegan option) 1 tsp vanilla extract 1 tsp baking powder a pinch salt 1/4
cup raw cacao powder (or unsweetened cocoa powder) 1 1/2
cups gluten - free
oat flour 1
cup almond meal
1 3/4
cup gluten - free rolled oats ground into a
flour to make
oat flour (I did this in my Nutribullet in 5 seconds - easy.)
Dough: • 3 1/4
cup gluten - free
flour blend (see note) * • 1 1/2
cup oat flour • 1/4
cup ground psyllium husk • 3 Tablespoons coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2
cups warm water, about 110 degrees F • 2 Tablespoons melted coconut oil • 2 large eggs Filling: • Vegetable oil spray • 1/2
cup coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed
2/3
cup gluten - free
oat flour 2/3
cup buckwheat
flour 1,5 tsp baking powder 1,5 tsp ceylon cinnamon 1/2 tsp ginger 1/4 tsp nutmeg a pinch of salt
3/4
cup gluten - free
oat flour 3/4
cup white rice
flour 2 tbsp tapioka starch (or potato
flour) 1/3
cup coconut sugar 2 tsp baking powder 1/4 tsp vanilla powder a tiny pinch of salt