I blended about
a cup of oats into a fine powder (in the blender) to create oat flour.
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.
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?
If you do this, I would recommend blending like 1/2
cup of the oats into 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
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.
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.
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.
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
Stir the mixture
into the bowl
of dry ingredients until almost combined and then stir in the 1/2
cup oats until just combined.
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.
In a food processor fitted with the metal blade, grind 2
cups (180 g)
of the
oats into flour.
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.
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.
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
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.
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.
Place 1
cup of rolled
oats into food processor and blend to a powder (skip if using oat flour).
Unrelated to this recipe, I've been known to toss 1/8
cup of rolled
oats into my salads or other veggies, and douse them balsamic vinegar.
All you need to do is place at least 3
cups of rolled
oats (the more the better)
into your blender and blend.
In a blender or food processor, place about 3/4
of a
cup (75 g)
of the
oats and grind
into a powder.
Add in 1
cup of the rolled
oats and the chia seeds, process until the
oats are no longer whole and it all comes together
into a thick dough.
-- 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're not
into the high fat content, you can replace 1
cup of the almonds with 1
cup of rolled
oats.
If you want to turn these
into protein cookies, omit 1/2
cup of the
oats and add 1/3
cup of your favorite protein powder.
Place 110 grams / 1
cup of the
oats and 70 grams / 1/2
cup of the sunflower seeds
into the bowl
of a food processor fitted with the blade attachment.
3 tablespoons ground flax 1/3
cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4
cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1
cup grated carrots 1/3
cup finely chopped fresh parsley or cilantro 1/2
cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2
cup rolled
oats, processed
into a coarse meal * 1/2
cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Then I measure and they dump in 4
cups unsweetened puffed - grain cereal (we like a mix
of rice, kamut, corn, and / or millet), 1
cup old - fashioned
oats, and 1 1/2
cups dried fruit, nuts, seeds, and / or unsweetened shredded or flaked coconut
into a large bowl.
Place with 1/2
cup of old - fashioned
oats into a small frying pan, toast for 5 minutes over a medium heat.
: use a fork to «scoop» up
oats from the container, and lightly shake the fork back and forth over the top
of your measuring
cup to transfer the
oats into it.
Or simply toss 1/4
cup whole
oats, one serving,
into a spice grinder and pulse about 4 (1 - second pulses), stopping and shaking the grinder once in between until you have a mixture
of coarse nubs and floury chunks.
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
Mix together 2
cups of rolled
oats, 2
cups of almond or soy milk, half a
cup of chia seeds and one - two apples cut
into tiny slivers, and let it sit in the fridge overnight.
Ingredients: 1
cup rolled
oats 1/2
cup smooth peanut butter 2 scoops unflavored collagen powder 1/4
cup honey 2 scoops BIOHM Super Greens 1 splash
of almond milk (or milk
of your choice) Instructions: Add all ingredients
into a food processor.
Put your 2
cups of rolled
oats into a high speed blender or food processor.
If you don't have any protein powder, you can substitute three - quarters
cup additional gluten - free baking blend, all - purpose flour, cassava flour, oat flour (blend rolled
oats into flour), sorghum, spelt, or wheat flour; or substitute six tablespoons
of coconut flour.
For the Streusel Topping: 1 1/4
cup old fashioned
oats 1/2
cup chopped pecans 1 tablespoon all purpose flour 1/3
cup light brown sugar 1 teaspoon cinnamon Dash
of nutmeg 6 tablespoons cold butter, cut
into chunks
but if you do nt have time heres the short version: i just changed my diet... according to your calorie calculator i must eat 600ish calories for 5 meals in order to build muscle... my meals consist
of a scoop
of iso sensation protein (delicious with glutamine already in it), a
cup of oats, a tbsp
of flaxseeds and some leafy greens (cant even taste it) and i blend it up with water
into one large and very filling drink.
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..