AM Snack (post workout): 2 scoops of isolate whey protein (SRO by VPX) + 1/2
cup of oats + 1 cup of almond milk (unsweetened) + 1/2 cup of fresh blueberries (all blended together)
Not exact matches
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
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
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.
1/2
cup of cooked quinoa 1/2
cup of oats 1
cup of almond milk
+ water if needed 1 scoop
of Fit Delis Vanilla protein powder 1 tablespoon
of milled flaxseed 1 tablespoon
of sunflower seeds 1 tablespoon
of raisin or goji berries
1/3
cup almond flour 1/2
cup certified gluten - free
oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes
+ extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon
+ extra for topping pinch himalayan pink salt (optional)
Some
of my favorite combinations Cinnamon Apple [2
cups oats + 1/2
cup dried apples
+ 1/4
cup ground flax
+ 1/4
cup walnuts
+ 2 tbsp hemp seeds
+ 1/2 tsp cinnamon]
1 very ripe banana 1/2
cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds
+ 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo
oats 1/2
cup of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
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
If you get them from the bin, it is typically a 1:3 ratio
of oats to water (1
cup steel cut
oats + 3
cups water).
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)
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
For scones 3
cups old - fashioned
oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened almond milk 1/2
cup halved cranberries Zest
of 1 orange
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c
+ 2 tablespoons almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled
oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal
+ 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2
of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled
oats 1/2
cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4
cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1
cup of oats 8 dates, pitted 1/3
cup of buckwheat crispies * (or crisped grain
of choice) 1/4
cup of almond butter 2 tbsp
of maple syrup 1 tbsp
of protein powder
+ 1 tbsp
of water (optional) handful
of vegan, dark chocolate chips
To make: mix 3/4
cup of gluten free rolled
oats with 1
cup water
+ 1/2
cup unsweetened vanillla almond milk.
for the sage
+ walnut pesto: 1/4
cup of sage leaves, stems removed and loosely packed 1
cup of spinach leaves 1 small clove
of garlic, sliced 1/3
cup of walnuts, lightly toasted about 1/2 teaspoon
of salt pepper 1/3
cup of extra virgin olive oil for the oatmeal: 1
cup of regular rolled
oats (make sure they are gluten - free, if you are avoiding gluten) 3
cups of water a pinch
of salt a drizzle
of olive oil
base: 1
cup shredded coconut 1
cup oats 1
cup dates 2 tablespoons melted coconut oil pinch
of sea salt filling: 1
cup soaked (at least 6 hours) cashews 1
cup coconut cream 1/4
cup melted coconut oil 1/4
cup maple syrup juice
+ zest
of 1 lime
2 1/2
cups oats 1/2 teaspoon salt 1
cup apple puree (ripe banana puree would be good too) 3 tablespoons melted coconut oil 1
cup water
+ a splash more optional: sweetener
of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips
dry: 4 medium carrots, peeled
+ grated 1/4
cup raisins 2
cups oats 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg
+ ground ginger 2 tablespoons soft brown sugar pinch
of salt
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
1 serving = 1
cup milk or water
+ 1/2
cup oats + pinch
of salt (optional) 2 servings = 1 3/4
cup milk or water
+ 1
cup oats + 1/4 tsp.
I would probably do something like 1 1/2 or 1 2/3
cups of oats to 3/4
cup + 2 TBS coconut flour.
1 small sweet potato, 2
cups shredded 1 (15 oz) can black beans, rinsed
+ drained 1/2
cup oats, gluten - free if needed 1/2
cup cooked quinoa 1
cup roughly chopped onion 2 - 3 garlic cloves Juice
+ zest
of 1 lime 2 tablespoons flaxseed meal 4 tablespoons water 2 teaspoons chili powder 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne For serving: burger buns, tomato, avocado, sprouts, etc..
Well I read in the comments under the My New Roots recipe that someone replaced it with 1
cup coconut flour
+ something (which seems odd; that's A LOT
of coconut flour), but I'm guessing it wouldn't compare to the
oats - version at all, texture-wise.
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3
+ 1/4
cup whole wheat white flour 1/3
+ 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled
oats 1/2
cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
1 medium (188g) cooked sweet potato 1 banana 1/2
cup liquid egg whites 1/2
cup whey (unflavored) 1 tbsp coconut flour (or a combo
of ground
oats + ground almonds)
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) Wash for Top Crust 2 - 3 tablespoons high - protein milk
of choice (soy, almond, hemp) 1 tablespoon sugar
Examples: • Yoghurt - 150g low fat yoghurt
+ blueberries
+ 1/3
cup of rolled
oats • Omelette - 1 - 2 eggs
+ vegies such as capsicum, mushrooms
+ 1?
1/2
cup gluten - free rolled
oats 1/2
cup buckwheat flakes 2/3
cup wild blueberries 2
cups cashew milk (or other plant - based milk) a pinch
of salt 1/2 tsp vanilla powder 1/2 tsp ground cardamom 1 - 2 tsp organic honey (or maple syrup for a vegan alternative)
+ berries and cashew milk, for serving
+ + 5
cups of organic rolled
oats (Gluten Free where possible, or you can substitute rolled quinoa for naturally Gluten Free option)
Again, carbs are hard for me, especially at breakfast (I used to eat a 1
+ cup of oats, so the 1/4
cup allowed as green doesn't really satisfy).
1
cup gluten - free all - purpose flour 1
cup oats rolled or quick
oats (not instant) 1/2
cup raw cane sugar (or 1/4 raw cane sugar
+ 1/4 coconut sugar) 3/4
cup organic vegan margarine 2
cups sliced organic strawberries 2
cups sliced rhubarb
+ 3 tablespoons
of water
2 Tbsp chia seeds
+ 2 Tbsp water 2 ripe bananas 1/3
cup honey 1/3
cup almond butter 1 tsp vanilla 1/2 heaping tsp cinnamon Good pinch
of sea salt 1/4
cup hemp hearts 1 1/2
cup oats 1/3
cup raisins 1/3
cup chocolate chips
1
cup of oats 8 dates, pitted 1/3
cup of buckwheat crispies * (or crisped grain
of choice) 1/4
cup of almond butter 2 tbsp
of maple syrup 1 tbsp
of protein powder
+ 1 tbsp
of water (optional) handful
of vegan, dark chocolate chips