Sentences with phrase «cup of oats makes»

Do you know how much flour 1/2 cup of oats makes?

The extra 1/2 cup of oats makes them very chewy and also a tad bit less sweet.

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)

If you wanted to just use oat flour, how much would you use to make the equivalent of 2 1/14 cup of oats that you grind?

So you aren't saying to grind enough oats to make 2 1/4 cups of oat flour, correct?

I made these tonight replacing 1/2 cup of the oats with a mixture of toasted coconut and toasted wheat germ.

The basic ratio for making steel - cut oatmeal is 1 cup of oats to 3 to 4 cups of water — I've found that less water keeps the oats more intact and chewy while more water makes a silkier porridge.

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).

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.

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)

Just made the cookies using unsalted butter, 3/4 cup of whole spelt flour (because I had only 3/4 cup of oats), and brown sugar (because I didn't have coconut sugar).

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.

I use 1/2 cup of the pea protein powder in these bars, but if you want to make an even higher protein bar, simply omit the 1/2 cup oats and add another 1/2 cup of pea protein.

Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest of 1 lemon 2 or more tablespoons fresh rosemary — chopped 1/2 teaspoon salt

So, I made some adjustments and added a lot of Good Stuff like honey, wheat germ (which has Vitamin A and Folic Acid) and 1/3 cup steel cut oats.

If making rolls, spoon about 1/4 cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten - free oats.

I made couple of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the flour in the streusel topping with old - fashioned oats.

gluten free oats, I have also made these cookies with 3 cups (90 g) puffed brown rice cereal in place of quick - cooking oats.

I have also made this recipe successfully with 3 cups (90 g) puffed brown rice cereal in place of quick - cooking oats.

To make this version add 3/4 cup of rolled oats to the dry ingredients and increase the butter to 150g, the golden syrup to 2 tbsp and the water to 3 tbsp.

If you'd like to try to make this recipe oat - free, try replacing the one cup of rolled oats with more crisp brown rice cereal.

I made muffins by the way... Instead of using flour, I made 1 cup of oatmeal flour (1 cup of oats pulverized in the blender) and added also 1/2 cup almond flour.

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.

You can use cups of whole grain flour in place of oats and rice flour if you are not making the recipe gluten free

I made a couple of changes: Added a little cinnamon / sugar mix to the apples, for the topping I substituted 1/2 cup of rolled oats for 1/2 cup of flour and added about 1/3 cup roasted, chopped pecans.

price wise it wasn't that bad at all either... i only had the oats, coconut butter and olive oil, so i had to buy all the rest, but i just went to sunflower market and bought everything from the bulk bins, so total it was maybe $ 6, which i think is reasonable considering its making like 8 or 10 cups of granola / cereal!

To make a more filling smoothie, you can't go wrong with 1 cup of oats.

Out of necessity I used 2 cups oats no buckwheat, other tha that I followed your recipe exactly.Everyone that tries it loves it.Ihhope to find a cheaper source of maple syrup so I can make this often.

when I make my usual soda bread (using Nick Malgieri's recipe), I usually add 1/4 cup or so of steel - cut oats, which gives a nice texture.

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?

1 cup of rolled oats will make about a cup of oat flour.

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

-- Soy or Rice / Quinoa milk instead of Almond milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!

If you want to up the protein of these bites, add a scoop of your favorite vanilla protein powder while blitzing the cashews and oats — just make sure you adjust the almondmilk accordingly (you'll need to add an additional 1/4 -1 / 2 cup).

• If you don't have a food processor or just don't feel like making oat flour, I've also made these with about 3/4 cup of spelt flour in place of the oat flour when I've been low on oats.

I usually grind up two cups of rolled oats because it's better to make more than less and you can always put the remainder in a glass jar and save it for another recipe.

I made a gluten - free version of these last night using 1/4 cup chopped walnuts plus quinoa flakes in place of the oats.

I'll share how to make homemade oat flour another day, but it's as simple as adding 1/4 cup of oats at a time to reveal almost twice the amount of oat flour in seconds.

Just made these — subbed in 1 cup of oats and used sunflower seeds and chocolate protein powder.

or is it 1/2 cup of oats per container to make 1 cup in total?

Make oatmeal by combining 2 cups gluten free rolled oats, 2 tablespoons quinoa, 4 1/2 cups water, 1 teaspoon cinnamon, and pinch of salt in a medium / large sauce pan.

Courtesy of Savory Nothings, these high - protein oatmeal cups are made with oats, bananas, eggs, dark chocolate chips, and chopped walnuts.

This mask, from New York City dermatologist Amy Wechsler, MD, makes use of oats» saponins, cleansers that remove dirt from pores: Mix 1/2 cup oatmeal, 1/2 cup hot water, and 1/4 cup honey in a food processor.

1/2 cup oat flour (I make my own by measuring out 1 cup of old - fashioned oats and putting them in a blender.

In fact, it costs less than a dollar ($ 0.92, to be exact) to make your own batch of oat milk, which, if you use a generous cup of oats, will last you for three days.

Breakfast: post workout protein smoothie made with 1 scoop of protein, 1 cup of light milk, 1 banana, 1/2 cup blueberries and 1/2 cup oats

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.

Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions on how to make meatballs below plus I included @ 21dayfix container info for any on that program Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb of ground turkey 1 teaspoon of Himalayan Salt (or sea salt) 1 teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1 tablespoon of dried parsley

A half cup of strong coffee into the blender with heated plant milk, a TBS of ground oats, some flax and nuts, cocoa powder, a paste made of dates, turmeric, and sometimes spices or an extract like hazelnut, almond, vanilla, etc..