Using a spoon, gently stir in the apple and the remaining 1/2
cup oats into the batter.
Not exact matches
Place 2
cups of old - fashioned or quick - cooking rolled
oats in a food processor and process
into a fine powder.
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled
oats, mixed
into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
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
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
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 poured that
into a big bowl with five scoops of Optimum Nutrition Caramel Toffee Fudge whey, about a half to 3/4 of a
cup of actual rolled
oats, and enough milk — almond milk — to hold the mix together.
I blended about a
cup of
oats into a fine powder (in the blender) to create oat flour.
1
cup rolled
oats blitzed
into oat flour + 1/2 to 3/4
cup of whole rolled
oats 5 scoops whey protein powder Milk to bind
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.
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.
Step 3: Use a food processor or a blender to process the 2 1/4
cups rolled
oats into a fine flour and measure out 2
cups.
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.
Make the oat flour: use a food processor or a blender to process 2 1/4
cups rolled
oats into a fine flour and measure out 2
cups.
The batter starts with a
cup of oat flour — 1
cup of
oats thrown in the blender and chopped up
into flour - like consistency.
1 tablespoon vegetable oil 1 1/4
cups rolled
oats 1 1/4
cups chopped toasted walnuts 1/2
cup oat bran 1 1/2
cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1
cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1
cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
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.
FOR THE TOPPING 1
cup oats 3/4
cup all purpose flour 1 stick butter, chilled and cut
into small pieces 1
cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4
cup pecans, chopped
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)
Stir the mixture
into the bowl of dry ingredients until almost combined and then stir in the 1/2
cup oats until just combined.
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
1
cup dry steel - cut
oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut
into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or mixed berries
CRUMBLE — 1/2
cup GF
oats (50g)-- 1/2
cup ground almonds (60g)-- 1/2
cup pecans (50g)-- 1 tsp baking powder — 2 tsp cinnamon — 1 tbsp coconut sugar — 3 tbsp cold butter, cut
into cubes — 1/2 lemon zest
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
Next, put one
cup of
oats into the processor and turn it
into flour, then add the dates, flax egg, salt, vanilla, and Sunbutter Sunflower Spread (or nut butter if you prefer) and process until it forms a ball.
Put 1
cup of the
oats into a food processor and pulse about 10 - 12 times until the
oats are broken up.
If I had to guess, I would say that I added about 1/4
cup to 1/3
cup of
oats, cashews, and coconut flour to about 1 1/2
cups of the bean - olive - sweet potato mixture, formed it
into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.
1 1/4
cup of
oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped
into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1/4
cup of rolled
oats 1/2 teaspoon of cinnamon 1
cup of apple cider or juice 4 tablespoons pure maple syrup for drizzling 1 tablespoon of butter (optional), cut
into 4 cubes
For myself, I put about a third of a
cup of rolled
oats in first and blend them
into a powder.
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole - wheat pastry flour 1 1/1
cups old - fashioned rolled
oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil — liquid 1/2
cup honey 2 eggs 1
cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut
into small pieces 3 tablespoons evaporated cane juice
In a food processor fitted with the metal blade, grind 2
cups (180 g) of the
oats into flour.
1/2
cup whole almonds 1
cup all - purpose flour 1
cup old - fashioned
oats 3/4
cup packed brown sugar 1/2 teaspoon salt 1/2
cup (1 stick) cold butter, cut
into cubes 4 d'anjou pears 1 teaspoon fresh lemon juice 1/2 teaspoon grated fresh ginger Ice cream or whipped cream (optional)
so it's 1
cup oats ground
into flour, 1
cup whole rolled
oats.
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.
For the almond crumble: 2/3
cup rolled
oats (not quick) ground in a food processor 1/2
cup whole wheat pastry flour 1/3
cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3/4
cup raw whole almonds, coarsely ground in a food processor 2 tablespoons cold Earth Balance margarine, cut
into pieces 2 1/2 tablespoons organic high - oleic safflower oil
2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1
cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4
cup granulated sugar 3/4
cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2
cups old - fashioned
oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut
into 1 / 4 - inch chunks (I used 1
cup of chocolate chips) 1/2
cup shredded unsweetened coconut 3/4
cup pecans (3 ounces) Vegetable - oil cooking spray
Modifications were: - used traditional
oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them
into 9 bars this evening.
Add 1/2
cup of
oats and almonds, 1/4
cup of cashews and sunflower seeds
into the bowl of a food processor.
I haven't made these
into pancakes but I've made similar muffins recipes
into pancakes and I've always had to reduce the amount of
oats to about 1
cup and use coconut oil instead of nut butter.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1
cup oats (or buckwheat if you want it GF) 1
cup dates Cheesecake 2 or more bananas1 / 4
cup melted coconut oil2
cups cashews1 1/2
cups dates1 / 4
cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4
cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the
oats (or buckwheat) and dates until they stick together.Press
into the bottom of a spring form pan and put in the fridge.
For crumble 1
cup old fashioned
oats 1/2
cup all - purpose flour 1/4
cup light brown sugar, packed 1/4
cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2
cup (1 stick) chilled unsalted butter, cut
into small pieces, plus more for greasing ramekins
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
Add all ingredients to a Magic Bullet
cup, with the
oats going
into the
cup first so they are at the bottom.
Omit the cocoa and add an extra 1/4
cup of
oats; use almond flour or white flour instead of
oats if you're not
into texture.
2
cups (240 grams) rhubarb, diced
into 1 / 2 - inch pieces 2 tablespoons granulated sugar 2 tablespoons water 1 teaspoon vanilla extract 1 1/2
cups (ml) almond milk (regular milk will also suffice) 3/4
cup (60 grams) old fashioned
oats 1 1/2 tablespoons brown sugar, packed 2 tablespoons chopped almonds 2 tablespoons ground flaxseed (optional)
Two questions though, do you make these with 1
cup of oat flour or 1
cup of rolled
oats and then grind the 1
cup of
oats into flour and just use whatever amounts come from the rolled
oats?
Using a food processor or a blender, process the whole rolled
oats into a fine flour and measure out 2 level
cups.
1
cup (gluten - free) rolled
oats 1/4
cup dried mulberries (or raisins or other dried fruit, cut
into small pieces) 1 3/4
cup water 1
cup oat milk (or other plant - based milk) 1/2 tsp vanilla powder 1/2 tsp salt
I broke the ingredients down
into individual servings based on 1/2
cup of
oats and was rather shocked by that resulting in a whole
cup of milk.