Sentences with phrase «cup of oats so»

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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.

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

I was also slightly short on oats so I used half a cup of freshly ground almonds and the cookies came out so moist and fluffy!

I only had 1 cup of oats and no flax seeds so I used 1.5 cups of regular flour and 1 egg.

If you omit it, I would reduce the amount of oats you use by 1/2 -2 / 3 cup so that they don't turn out dry.

I only had 1 cup of flower left so i had an additional 1/2 cup of oats instead and used almond butter instead of peanut butter (just preference).

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.

Add the other 1/2 cup of oats and just pulse slightly so they break apart a little but keep some texture.Add to a large bowl, along with puffed quinoa / rice, protein powder (I used chocolate sunwarrior), cinnamon, vanilla pod / extract.

I don't have a high speed blender so I soaked the oats in 1/4 cup of the almond milk and soaked the dates in some water for 15 - 30 min.

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.

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

I only had 3/4 cup of almond flour, so I used 3/4 cup oats as well.

A cup of cooked quinoa actually has much less calories than oats too so it's also an ideal food if you are trying to lose weight.

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!

(So if you're starting with 1/2 cup of oats, add 2 tablespoons of chia seeds.)

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.

less dried fruit: easy as I don't need them to add sweetness so I just add maybe 1 tbsp for texture and a hint of flavour, maybe 1/4 or 1/3 cup oats instead) and they still taste great and fill me up: it's easy to tailor them to your needs without losing out.

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.

Didn't have any oats so I used 1 1/2 cups of wheat germ.

Besides this cake, I've been using North Coast apple sauce in so much of my cooking lately, from these brownies, to my morning oats, atop a cup of coconut yogurt and even in smoothies.

I also only had about 4/5 cup of rolled oats left so I used shredded coconut for the remaining 1/5.

so in Canadian terms, 2 cups of flour, 2cups of ww flour, 1cup of rolled oats, 1/8 cup is 30 gms.

so many protein bars are high in fats and blow macros out of the water, so have been making my own bars for a while now, 400g protein powder, 1 cup puffed brown rice, 1 cup processed bran, 1 cup rolled oats, cocoa to taste, stevia to taste, spirulina to «taste» — lololol, 180 ml light coconut milk, a dash of water to help form a large dense ball.

But that is the upper limit — and 1/4 cup dry oats is the upper limit — so if you have both in one bar — you might have too much of a FODMAP load.

I cook a big bowl of oatmeal, (one cup of oats, almost 2 of water) no salt added, and once it cools down enough to touch, I dissolve a TBS or so of shiro miso (I get mine from an oriental market, but make sure it isn't pasteurized, it has to have live cultures) in a bit of water, and mix it well into the oats.

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).

So I ground one cup of raw oats and three tablespoons of raw flax seeds into flour and added it to the batter.

Beans, peas and lentils 1/2 cup (150 g) baked beans in tomato sauce (GI 49) provides an average of 7 g protein 1/2 cup (130 g) canned, drained cannellini beans (GI 31) provides an average of 8 g protein 2/3 cup (125 g) cooked red lentils (GI 26) provides an average of 12 g protein 1 cup (180 g) cooked split peas (GI 25) provides an average of 12 g protein 1 cup (170 g) cooked soy beans (GI 18) provides around 23 g protein 100 g (3 1/2 oz) tofu provides around 10 g protein (GI not relevant as tofu contain no carbohydrate) 1 cup (250 ml) light soy milk (GI 44) provides around 7 g protein Grains and grain foods 3/4 cup (30 g) Kellogg Special K original (GI 56) provides around 6 g protein 3/4 cup (45 g) Kellogg All - Bran (GI 44) provides around 7 g protein 1/4 cup (30 g) uncooked traditional rolled oats (GI 57) provides around 3 g protein 1 slice (35 g) Tip Top 9 - grain Original bread (GI 53) provides around 4 g protein 1 slice (40 g) Burgen Soy - Lin bread (GI 52) provides around 6g protein 1 cup (170 g) cooked brown rice (GI 59 — 86, so check the tables and choose a low GI one) provides around 5 g protein 1 cup (170 g) cooked basmati rice (GI 58) provides around 4 g protein 1 cup (180 g) cooked pasta (GI 35 — 54) provides around 6 — 7 g protein 1 cup (180 g) cooked fresh rice noodles (GI 40) provides around 2 — 3 g protein 1 cup (180 g) cooked soba / buckwheat noodles (GI 46) provides around 7 g protein 1 cup (190 g) cooked pearl barley (GI 25) provides around 4 — 5 g protein 1/2 cup (90 g) cooked quinoa (GI 53) provides around 4.5 g protein Nuts and seeds A small handful (30g / 1oz) of most nuts or seeds will deliver around 5 g protein (GI not relevant as most nuts and seeds contain almost no carbohydrate, they are rich in good fats) Stock your pantry with legumes, wholegrains (such as grainy breads, muesli, quinoa, amaranth, brown rice, pearl barley and rolled oats), nuts (particularly almonds, Brazil nuts, cashews and peanuts), and seeds (sesame seeds, tahini paste, and pumpkin seeds).

The whole recipe has 2 cups of oats and 2 eggs so that each serving has about a 1/2 cup of oats and about a half of an egg.

Add the last 1/2 cup of oats and pulse a few more times to incorporate them (I do this so I have some larger pieces of oats in the bites).

So I used 1 cup of coconut and 3/4 c of oats.

I have subbed oats flour for coconut flour before because it is really absorbent but I usually do a bit more, so in this case where is calls for 1/4 cup of coconut flour, I would try using 1/3 to a 1/2 cup oat flour!