Sentences with phrase «cup oats blended»

I modified my second batch to include protein powder (vanilla flavor) in place of the 1/4 cup oats blended into the paste to give a better protein: carb ratio.

Not exact matches

Then add in 2 cups rolled oats and continue to blend till they're just incorporated.

Pour the mixture into a bowl and stir in 1 cup rolled oats but don't blend them in, just mix the with a spoon.

I blended about a cup of oats into a fine powder (in the blender) to create oat flour.

Add the melted mix into the oats and blend until combined then add 1 / 4C raisins, 1 / 4 cup pecans, and pulse just a few times to incorporate them.

Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds.

1 cup vanilla (or plain) brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or buckwheat) 1 cup egg whites 1 cup of coconut milk (from the carton) 1/4 cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup of chopped macadamia nuts (also added after)

I added a cup of gluten free oats to the batter and blended in my food processor before adding the blueberries.

The only changes I made were that I used earth balance non-dairy original butter sticks, doubled the recipe, used 3 1/2 cups ground oats and 1 cup of a gluten free flour blend.

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...

Or simply blend together six dates, 1/3 cup old fashioned oats and 1/2 cup of nuts of your choice.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

I used 1 cup of the Harvest Grain Blend I have Instead of the oats and did put sunflower seeds on the top.

1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)

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 Ener - G Egg Replacer 2 cups water 1 tsp fennel seeds Vegetable cooking oil for the waffle iron

For myself, I put about a third of a cup of rolled oats in first and blend them into a powder.

1 cup vanilla brown rice protein 1/2 cup quinoa flakes 3/4 cup gluten - free oats (or millet or buckwheat flakes) 1 cup egg whites 1 cup coconut milk (from the carton) 1/4 cup applesauce 2 teaspoon baking powder 1 teaspoon baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4 cup chopped walnuts (also added after) 1/4 cup chopped macadamia nuts (also added after) Directions:

Cinnamon Molasses Muffins Recipe: 2 1/2 cups rolled oats, blended in blender or food processor 1 1/2 tsps.

2 cups high - protein, gluten - free flour blend or gluten - free flour blend of choice 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/4 cup gluten - free oats 1 egg or flax gel * 1 cup buttermilk or milk of choice (rice, hemp, soy, almond)

Oh and be careful: 1/2 cup of rolled oats may be 150 calories, but once blended up into oat flour it becomes about 3 - tbsps.

1 cup of Namaste Perfect Blend (or other gluten free flour) 1 cup of ground organic steel - cut oats * 2 Eggs 2 TBSP Sugar 2 Tsp Baking Powder Milk, as needed

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

Finally, I blended in 1/3 cup of oats for more fiber and protein, which are important for blood sugar levels and skin health.

Wouldn't 2 cups of rolled oats blend down to much less than a scant two cups of flour.

Add oats / quinoa flakes, 1/2 cup hemp seed and bee pollen to a food processor or high speed blender and blend until flour like consistency.

Ingredients: medium banana 3 dry dates, chopped 1/2 cup almond milk 1 tbs Greek yogurt 2 tbs oats handful of almonds, chopped Instructions: Blend all ingredients together.

Place bananas and 1 cup of oats in a food processor and blend until the bananas are smooth but you can still see bits of oats.

Place 1 cup of rolled oats into food processor and blend to a powder (skip if using oat 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)

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 top

All you need to do is place at least 3 cups of rolled oats (the more the better) into your blender and blend.

Apple Cinnamon Chai Oatmeal 1 chai tea bag, steeped in a cup of boiling water 1/4 cup gluten free steel cut oats (or rolled oats, but steel cut have a better texture IMO) Dash of salt Sweetener to taste (I use a few tsp of a stevia / erythritol blend) 1/2 tsp vanilla extract 1 tbsp collagen hydrolysate gelatin (optional, but adds 5 + grams of protein) 1/4 chopped apple 1/4 tsp cinnamon

Oatmeal Pumpkin Cookie Bites Recipe: 2 cups rolled oats (blended in blender or food processor) 1/2 tsp.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

In a food processor blend 2 cups / 200g oats on high until you have a rough flour.

2 cups packed large flaked unsweetened coconut 1 1/2 cups rolled oats 1/4 cup dried currants or raisins 1/4 cup chocolate chips 1/2 cup almond butter (or any nut / seed butter you like — see headnote) 1/2 cup honey or maple syrup 1/4 cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2 cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats into a fine powder.

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

I use about 1 cup no sugar vanilla almond milk, a heaping scoop vanilla Vega One, scoop of matcha green tea, a spoon of cinnamon, spoon of good honey, spoon of almond butter, 1/3 cup pre cooked steel cut oats, blend, then add another cup almond milk and puree with 1 cup frozen berries and 1 frozen (peel before freezing) ripe organic banana.

For the crust: 1/4 cup cashew nuts 1/2 cup instant oats (I used gluten - free but regular work too) 1/4 cup vanilla sunwarrior warrior blend (or another veggie powder... or even casein!)

In a food processor, blend 11/2 cups chickpeas, 6 tablespoons brown sugar, 1/4 cup peanut butter (we used a natural, unsweetened variety), 3 tablespoons oats, 1 tablespoon milk, 2 teaspoons vanilla, and 1/8 teaspoon each salt and baking soda.

6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray

Blend: 3 egg whites 3/4 cup oats 1/2 banana 5 frozen strawberries 1 scoop vanilla protein powder 1 T flaxseed meal 1 tsp vanilla 1 tsp baking powder Add a little water if needed.

Blend: 3 egg whites 3/4 cup oats 1 cup spinach 1 banana 1 scoop vanilla protein powder 1 T flaxseed meal 1 tsp vanilla 1 tsp baking powder Add a little water if needed to get the perfect consistency.

Preheat oven to 375 F. Add 1 1/2 cups of oats to a food processor and blend until oats resemble the texture of flour, about 1 minute.

First, put 1/3 cup rolled oats, 4 egg whites, 1 teaspoon vanilla extract and 1/2 teaspoon baking powder in a blender and blend until smooth.

1 1/2 cups whole grain spelt flour / gluten free flour / wheat flour 1 cup ground oats (blend oats in food processor until flour consistency) 1/2 cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1 cup unsweetened applesauce (for this chop 2 medium apples in to small pieces, steam for around 3 minutes, then mash) 1/2 cup pure maple syrup 3/4 cup rice milk, almond milk or other non-dairy milk (cows milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil

-LSB-...] 1/2 cup almonds 1 cup quick oats 1/2 cup pinole (or corn meal) 1/2 cup millet flour 1/2 cup Plant - Based Protein Blend 2 tsp sea -LSB-...]

Smoothie • 6 to 10oz unsweetened vanilla almond milk • 1/2 to 1 scoop Vanilla JayLab Pro Protein • 1 apple, cored and sliced • 1/4 to 1/2 cup old - fashioned oats • 1 to 2 tbsp chopped walnuts • 1 tbsp milled flax seed • Cinnamon to taste • Ice cubes as desired • Blend OR 1 Serving JayLab Pro Workout Recovery Drink

Ingredients: 1 cup oats 3 cups water pinch of salt vanilla, to taste maple syrup, to taste Directions: Soak a cup of oats in the fridge for at least 4 hours, then blend it with water, salt, some vanilla and -LSB-...]

Put 2 cups oats in a food processor and blend for approximately three minutes until they take on the consistency of flour.