Combine 1/2
cup oats in 1 1/2 cups water.
Place 1
cup oats in food processor and grind to a powder.
If you don't stock wheat germ, use 1/4
cup oats in it's place.
Put 2
cups oats in a food processor and blend for approximately three minutes until they take on the consistency of flour.
Not exact matches
Place 2
cups of old - fashioned or quick - cooking rolled
oats in a food processor and process into a fine powder.
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
Mix the
oats, nut milk, 1/2 a
cup of water and a pinch of salt
in a saucepan and start to warm it over a medium heat.
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 water
Transfer the flour to a large mixing bowl and whisk
in the remaining 2
cups / 200 g
oats, baking powder, baking soda, cinnamon, and salt.
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
Process two
cups of
oats in the food processor until they form a fine flour.
Pulse 1 1⁄4
cups / 125 g of the
oats in a food processor until they resemble a very rough flour.
Hi Tanene, I created this recipe
in grams so I'm not sure about the
cup measurements exactly but it's about 5
cups of
oats.
Then add
in 2
cups rolled
oats and continue to blend till they're just incorporated.
Sprinkle 1/4
cup of
oats on top and throw it
in an oven preheated to 350 for approximately 25 minutes.
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.
Some ideas to try: overnight
oats (swap
in seasonal fruit of choice
in this recipe), egg frittata or egg muffins, or oatmeal
cups for breakfast; tuna sandwich, chicken salad, a
cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.
I blended about a
cup of
oats into a fine powder (
in the blender) to create oat flour.
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.
vanilla 1 large egg 2
cups quick cooking
oats (which I smashed
in zip lock bag with a rolling pin) 1 1/2
cups all purpose flour 1 1/2 tsp.
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.
Mix
in 2
cups rolled
oats, 1
cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ.
I also swapped out 1/2
cup of the flour for 1/2
cup oat flour because I love
oats in my bread, and love how healthy they are.
I just made it with a few alterations... rolled
oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2
cup brown sugar, 3 tbsp butter).
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.
Add
in the remaining 1/2
cup of
oats and dark chocolate chips, then pulse until combined.
For the compote, right after you make the
oats, simply place frozen strawberry halves
in a small
cup or bowl and put them
in the fridge overnight with the mug of
oats.
I even added an extra dose of healthy by throwing
in an entire
cup of
oats.
Then,
in a small saucepan, bring 1
cup water to a boil and add
in the toasted
oats, chamomile, and a dash of sea salt.
1
cup oat flour (You can make your own by finely grinding
oats in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
I only used 3
cups of
oats and added lots extra peanut butter and honey
in hopes that it would do the trick.
1
cup oat flour (You can make your own by finely grinding
oats in a food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
Coconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it
in the microwave) 4
cups of old fashioned style
oats 3 tbsp flax... [Read more...]
DRY — 2
cups ground almonds (240g)-- 1/2
cup GF oat flour (
oats ground
in a food processor)(50g)-- 1/2
cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime
Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low
in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2
cup of
oats (Stick with rolled
oats.
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.
Cut the
oats back to 1
cup and threw
in some extra nuts to make up for the missing volume.
Put 1
cup of rolled
oats in a food processor fitted with a steel blade.
I start by putting a
cup of
oats in each of my work tupperware containers, then pour almond milk over the
oats — I never really measure this, I just try to almost totally cover the
oats.
Combine 2
cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder
in a food processor and process until finely ground.
The batter starts with a
cup of oat flour — 1
cup of
oats thrown
in the blender and chopped up into flour - like consistency.
In a separate mixing bowl, combine 1/2
cup brown sugar, chopped almonds, rolled
oats, flour, nutmeg, and butter.
Meanwhile, finely grind the toasted walnuts and 1/2
cup of the
oats in a small food processor.
Put 1 1/2
cups old - fashioned rolled
oats in large skillet over medium heat.
For No Bake Granola Bars, combine 2
cups old fashioned rolled
oats, 1/2
cup oat flour, 2
cups puffed rice cereal, 1/2
cup coconut chips or other mix -
ins (including nuts, if you like) into a bowl and mix.
My measurements are
in cups simply because there's no need for exact precision with overnight
oats.
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.
In a large bowl, combine the egg,
oats, 1/4
cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.
* 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.
I added a
cup of gluten free
oats to the batter and blended
in my food processor before adding the blueberries.